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Joan Nathan's Rosh Hashanah Greatest Hits

Apples and honey for a sweet new year. [Flickr: ForestForTrees] When we wanted to find some seriously delicious recipes for Rosh Hashanah, the Jewish new year, I immediately reached out to Joan Nathan, the queen (not named Esther) of Jewish cooking in this country. My wife and I have repeatedly cooked for both of our families from three of Joan's cookbooks: Jewish Cooking in America, Jewish Holiday Cookbook, and The New American Cooking. The finished dishes never fail to elicit oohs and ahhs, even from my brothers, who are certainly among the world's toughest lay food critics. Pay particular attention to Jim Cohen's Sephardic Brisket It will convince you that dried apricots and prunes are perfect complements to beef...

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1 Comment | Posted by Ed Levine, September 17, 2009 at 2:15 PM
Tagged: brisket, holidays, Jewish, Joan Nathan, matzo balls, pies, Rosh Hashanah

How to Cook Matzo Balls

Carole Kotkin of the Miami Herald has nine great tips to cooking matzo balls, for those of you making Passover meals for Monday. Tip No. 8: "To ensure tender matzo balls, do not uncover the pot, even to peek, for at least the first 20 minutes."...

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Post a Comment | Posted by Lia Bulaong, March 28, 2007 at 2:30 PM
Tagged: dumplings, holidays, how-tos, Jewish, matzo balls, Passover