Browsing Tag

Jewish

  • French Potato Pancakes

    When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but…

  • Citrusy Brisket With Spring Lettuces

    This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting…

  • Apple Kuchen With Honey and Ginger

    More coffeecake than dessert, this moist apple cake is pure comfort, with candied ginger, a touch of honey in the batter and a honey glaze. New crop autumn apples are wonderful to use in…

  • Exciting Noodle Kugel

    This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and…

  • Fennel and Orange-Scented Challah

    My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you…

  • Schmaltz and Gribenes

    Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low…

  • Schmaltz Latkes

    Frying latkes in schmaltz — rendered poultry fat — is the traditional Ashkenazi method, what Central and Eastern European Jews typically did before assimilating in America. It makes for an exceptional latke: crisp-edged…

  • Schmaltz-Roasted Brussels Sprouts

    Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat. If you are making the schmaltz from scratch for this recipe…

  • Potato Pancakes

    These should be prepared and fried as close to serving time as possible.…