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Jewish Journal

Brisket & potato kugel

by Eli and Max Sussman

2 weeks ago

Photo by Cyd Puro

If you’ve ever seen a baleboste serve a meal, you know when you pass your plate down, you’re getting “a bissel” (Yiddish for “a... read full article

  • Our dad’s lamb stew

    by Eli and Max Sussman

    2 weeks ago

    Every Passover our father makes a rich lamb stew. Passover seders are no joke at our parents’ house and can stretch long into the night. So by the time...

  • Pastrami beef cheek & whole roasted cauliflower

    by Matt Bell

    2 weeks ago

    Ingredients:

    • 4 Beef Cheeks, cleaned
    • 2.25 kg water
    • 145g brown sugar
    • 75g kosher salt

     

    Aromatics

    • 3.5g toasted coriander seeds
    • ...
  • Roasted squash with curried cauliflower

    by Joanne Chang

    2 weeks ago

    Ingredients

    • One Kabocha squash- cleaned and sliced into moons
    • One Head of cauliflower
    • One can of chickpeas ( you can use dried and soak...
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  • Best brisket ever

    by Elana Horwich

    2 weeks ago

    I don’t compliment myself too easily. In fact I have a complex about not being good enough. I am terrified that everything I do will suck and bring...

  • Matzah ice cream with Manischewitz caramel

    by Modernist Cuisine

    2 weeks ago

    Whimsy is one of my favorite things about Modernist cuisine. When I nostalgically described my childhood Seder dinners to our culinary team, two themes...

  • Spring pancakes

    by Ofer Vardi

    2 weeks ago

    A moment before going into the operating room, sometime in Israel in the 1950’s, Grandpa Yano turned to the Master of the Universe and asked God to...

  • Coffee with matzo

    by Ofer Vardi

    2 weeks ago

    The search for the afikoman and the wait for Elijah the Prophet are dwarfed by the great expectations held for the post-Seder breakfast. When it comes...

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