From The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern (Link to Cookbook below) JEFFREY: I was only privy to homemade blintzes once in a blue moon when Grandma Ruth decided to make them. Hers were never too sweet, and they revealed their contents on the sides since sheRead More →
Submitted by Paula and Leland Bradbard 32 oz. herring tidbits in wine sauce – drain but save juice. 5 hard sweet apples (not Delicious) 1 fresh onion (golf-ball sized, not much) Chop it all together – can use food processor but make sure it’s not mushy. Read More →
Submitted by Gisela Adamski Chopped Liver 1 lb. chicken livers 2 cups coarsely chopped onions 5 hard boiled eggs 1/4 cup vegetable oil (may need more) Saute liver and onion in oil until liver is no longer pink inside. Remove from heat and start chopping in bowl while still warm.Read More →
Submitted by Gary Goldberg Growing up 68 years ago in Greater Hartford, we knew that when Bubbe was cooking it was a very special occasion. Sunday mornings meant a trip to Mayron’s Bakery and some challah, unseeded rye, bagels and bialys…and sometimes wonderful danish. Then it was a trip overRead More →
Submitted by Barbara Gordon I loved to watch my mother cook and bake – but apparently I missed one thing! My first time roasting a whole chicken when I first got married was a total disaster. I forgot to take the plastic bag of gizzards, liver, and neck out ofRead More →