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Entries tagged with 'Arthur Schwartz'

Rosh Hashanah Recipes

Erin Zimmer 6 comments

When we wanted to find some seriously delicious recipes for Rosh Hashanah, the Jewish new year that begins tonight at sunset, we immediately reached out to Joan Nathan and Arthur "The Food Maven" Schwartz. Both Joan and Arthur have been our go-to sources for Jewish holiday cooking; their brisket and honey cake recipes continue to elicit oohs and ahhs from family members. Shanah Tovah! More

Sauteed Cabbage and Matzo Farfel 'Spaeztle'

Serious Eats Special to Serious Eats 3 comments

This is an old Hungarian recipe (called Krow Pletzla in Hungarian Yiddish) that's the Passover version of cabbage and noodles. Author of Jewish Home Cooking and many other wonderful cookbooks, Arthur Schwartz makes this for Passover with little pieces of matzo farfel, which resemble noodles—actually spaetzle—and tosses them with well-wilted cabbage and onions. More

Simple Matzo Meal Latkes

Serious Eats Special to Serious Eats 6 comments

With Passover coming up, we wanted to know what Arthur Schwartz (author of Jewish Home Cooking and many other wonderful cookbooks) likes to do with a box of Matzo Meal. He shared this recipe, a humble one, he says, that rarely appears in cookbooks. Whenever matzo meal latke recipes are published, they're gussied up in some way—apples are added, sugar and spice is added, grated lemon peel. You get the picture. But these are simple. More

Potato Kugel

Serious Eats Special to Serious Eats 12 comments

Arthur "The Food Maven" Schwartz has written many, many wonderful cookbooks, including Jewish Home Cooking,. In this recipe for potato kugel (which he said he's planning to make for this year's Passover Seder) his secret to a fluffy, non-gluey batch is using an inordinate number of eggs. That and using Russet potatoes. "The ticket to kugel lightness," he swears. More

Cook the Book: Salt-Seared Swordfish with Garlic and Mint

Serious Eats Caroline Russock 5 comments

Whenever I travel to a new place, there are two topics I exhaustively research: restaurants and local markets. My first trip to Palermo was no exception. Our hotel was reasonably priced and well-reviewed, but most importantly it was steps away... More

Cook the Book: Mama Agata's Lemon Risotto

Serious Eats Caroline Russock 1 comment

When it comes to my love for Italian food, I subscribe to the three Rs rule: ricotta, risotto, and finally the last R, which is revolving. Sometimes it stands for robiola, a bloomy rind cheese with a slightly tangy flavor;... More

Eggs in Purgatory

Serious Eats Caroline Russock 3 comments

The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't... More

Cook the Book: Sicilian Ground Meat Ragu with Peas

Serious Eats Caroline Russock 6 comments

Finding the perfect ragu recipe is a journey. While the two main ingredients are tomatoes and ground meat, the background flavors and texture provided by the other ingredients are what truly make the sauce. Unlike other Italian sauces, a ragu... More

Cook the Book: Sausage Canapés

Serious Eats Caroline Russock 1 comment

Like Arthur Schwartz, author of The Southern Italian Table, I grew up in a Jewish household. Schwartz was flanked by Italian neighbors in the apartment building where he grew up, exposing him at a young age to the joys of... More

Cook the Book: Baby Artichokes, Sicilian Style

Serious Eats Caroline Russock 1 comment

[Flickr: podchef] Eating seasonally and locally wasn't a completely alien concept to me when I first arrived in Sicily but my first few trips to the local market drove home this concept immensely. In the tiny town where I lived,... More

Cook the Book: The Southern Italian Table

Caroline Russock Closed

"The notion of cucicna povera, or poor cooking, carries through Southern Italian cooking today." A few years ago, my fiancé and I went on a trip to Italy. It was no mere European vacation—we spent a year working two jobs to save enough to live in Italy for as long as possible. Finally, when we reached our desired sum, we gave our landlord notice, got rid of basically every single thing we owned, and packed our remaining belongings into two oversize backpacks that were too heavy for us to even carry. Upon arriving at Fiumicino Airport in Rome, we quickly realized that our Italian phrasebook—and the three Italian language classes that I had taken—weren't going to do us any good.... More

Delicious Ways to Break the Fast on Yom Kippur

Ed Levine 2 comments

[Photograph: Robyn Lee] I'm going to 'fess up here. I don't fast the way you're supposed to on Yom Kippur, the Jewish day of repentance that begins on Sunday night. Not that I don't have plenty to repent for—it's just that I've decided to repent while eating. But even though I don't fast I still look forward to a traditional (or even untraditional) Break Fast meal. On Monday night we were invited to break the fast with some good friends of ours who live in our apartment building. They'll have a fantastic platter of smoked fish, bagels, and cream cheese, which is the traditional break fast meal in my experience. But to kick it up a notch, Jewish-style, we're... More

Salmon Ceviche

Serious Eats The Serious Eats Team 1 comment

Yom Kippur Break Fast Kugel

Serious Eats The Serious Eats Team 1 comment

Words by Arthur Schwartz | This is the noodle pudding my maternal grandmother, Elise Binder Sonkin, made to break the fast on Yom Kippur. We ate it only that one time during the whole year. So rich, it is certainly... More

Arthur Schwartz's Rosh Hashanah Greatest Hits

Ed Levine 2 comments

[Photograph: Arthur Schwartz] I don't know how, why, or when Jews started making brisket for holiday meals, but it's one ritualized aspect of the Jewish culinary tradition I wholeheartedly embrace. My friend Arthur Schwartz has written many, many wonderful cookbooks, including Jewish Home Cooking. Arthur set out in a wonderfully obsessive way to come up with the definitive, most seriously delicious potted brisket recipe. He experimented with cooking first cut and whole briskets, using liquid and not using liquid, and here's what he eventually came up with. Over on his website Food Maven, he shares all of the great and gory brisket experiment details. And what better way to top off a belly full of beef than with two... More

Apple Nut Cake

Serious Eats The Serious Eats Team 2 comments

Honey Cake

Serious Eats The Serious Eats Team Post a comment

[Photograph: Shutterstock]... More

Pot-Roasted Brisket

Serious Eats The Serious Eats Team 5 comments

Published with permission from Arthur Schwartz.... More

Jewish Food Authorities Weigh in on Dr. Brown’s Cel-Ray

New York Joe DiStefano 20 comments

It's hard to believe but Niki Russ Federman, the fourth-generation manager of that venerable temple of appetizing, Russ & Daughter’s, cannot stomach the taste of Dr.Brown’s Cel-Ray soda. Yes, it's true. I discovered this startling nugget of information while... More

Cook the Book: Stuffed Cabbage

Serious Eats Adam Kuban 3 comments

And today we have the final installment in this week's Cook the Book series. It's a recipe for Stuffed Cabbag from Arthur Schwartz's Jewish Home Cooking. Stuffed cabbage is easily one of my favorite comfort foods, and though I typically... More

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