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Russ & Rye: [Re]Building the Jewish Bakery Tradition

Andrew Coe 10 comments

For the last four decades, the narrative of Jewish bakeries in America hasn't been a positive one. It consists mainly of bakers retiring, stores closing, and the link between Eastern Europe's great bread-baking traditions and us eroding by the day. But that's starting to change. More

Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher'

Cook the Book Kate Williams 2 comments

Rakott Crumpli is a rich Hungarian casserole made with layers upon layers of eggs, potatoes, sour cream, and bread cumbs. Jamie Geller's version in Joy of Kosher is a bit less dramatic, since she uses only 2 layers of each. More

Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher'

Serious Eats Kate Williams 5 comments

Rakott Crumpli is a rich Hungarian casserole made with layers upon layers of eggs, potatoes, sour cream, and bread cumbs. Jamie Geller's version in Joy of Kosher is a bit less dramatic, since she uses only 2 layers of each. More

Latkes With Caviar and Cream From 'Joy of Kosher'

Cook the Book Kate Williams 2 comments

Latkes are a far more common sight at Hanukkah than Passover, but there's no real reason why you can't fry up a batch in the springtime. More

Latkes with Caviar and Cream From 'Joy of Kosher'

Serious Eats Kate Williams 1 comment

Latkes are a far more common sight at Hanukkah than Passover, but there's no real reason why you can't fry up a batch in the springtime. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Cook the Book Kate Williams 4 comments

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Serious Eats Kate Williams Post a comment

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Argentinian Brisket With Chimichurri From 'Joy of Kosher'

Cook the Book Kate Williams 2 comments

Brisket is one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Jamie Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe. More

Argentinian Brisket With Chimichurri From 'Joy of Kosher'

Serious Eats Kate Williams 2 comments

Brisket is one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Jamie Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe. More

Cook the Book: 'Joy of Kosher' by Jamie Geller

Cook the Book Kate Williams Closed

I am sure that many of you will be celebrating Passover next week, and may be wanting to breathe some new life into your meals. Enter Joy of Kosher by Jewish food maven, Jamie Geller. Geller is the founder of a social website and magazine of the same name, specializing in approachable and often quick recipes for kosher families. More

Jewish Corn Rye Comes Back From its Death Bed

New York Andrew Coe 12 comments

Jewish corn rye bread is an endangered species, but two new-school New York bakeries are helping it make a comeback. More

Fried Sweet Cheese Pierogi

Joshua Bousel Post a comment

Of all the pierogi that New York has introduced me to over the years, it's the sweet cheese version that has really stolen my heart. Tangy, creamy, sweet, and cheesy, it straddles the line between savory and sweet, making it perfect to eat no matter the occasion. Here's how to make 'em at home. More

Fried Sweet Cheese Pierogi

Serious Eats Joshua Bousel 5 comments

The fried sweet cheese pierogi is tangy, creamy, sweet, and cheesy, straddling a line between savory and dessert that makes it perfect to eat no matter the occasion. More

Deep-Fried, Meatball-Stuffed, and More: 3 Ways to Play With Your Matzo Balls

Max Falkowitz 26 comments

As you start plotting out your Hanukkah menus and thinking about what you're serving besides brisket and latkes, as you eye that latke-essential matzo meal in the corner of your pantry, I want you to consider making matzo balls as well. And while you're at it, get creative with them. Here are three ways to do so. More

Chicken Meatball Filling for Stuffed Matzo Balls

Serious Eats Max Falkowitz 4 comments

These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup. More

Step Behind the Fish Counter at Shelsky's, Carroll Gardens' Smoked Fish Destination

New York Clay Williams 3 comments

Shelsky's carries the Jewish appetizing staples as well as some creative updates like kung pao salmon which is cured like gravlax but with Sichuan peppercorns and chili bean paste. Take a look inside their fish operation. More

Zuke's 'Diet' Salad From 'The Artisan Jewish Deli at Home'

Cook the Book Kate Williams Post a comment

This hearty salad from The Artisan Jewish Deli at Home was a creation by Nick Zukin as a Seinfeld-related inside joke—while the salad does contain lettuce and cucumbers, it's far from a low-calorie lunch. An ample scoop of chicken salad, a generous pour of creamy blue cheese dressing, and a plethora of crisp bagel chips make this truly a salad for salad haters. More

Zuke's "Diet" Salad From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

This hearty salad from The Artisan Jewish Deli at Home was a creation by Nick Zukin as a Seinfeld-related inside joke—while the salad does contain lettuce and cucumbers, it's far from a low-calorie lunch. An ample scoop of chicken salad, a generous pour of creamy blue cheese dressing, and a plethora of crisp bagel chips make this truly a salad for salad haters. More

Bagel Chips From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

Homemade bagel chips are a great way to use up stale bagels. These make for a unique substitute for croutons in Nick Zukin and Michael C. Zusman's "Diet" Salad from their new cookbook, The Artisan Jewish Deli at Home. More

Classic Chicken Salad from 'The Artisan Jewish Deli at Home'

Cook the Book Kate Williams 3 comments

In this recipe, from The Artisan Jewish Deli at Home, tender white meat chicken is poached in an onion broth before being shredded and tossed with celery, mayo, sour cream, horseradish, and plenty of black pepper. More

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