Browsing Tag

Jewish

  • 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.…