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
Purim starts tonight, and one of the traditional foods associated with the holiday is Hamantaschen. The triangular treats are said to either resemble the villain Haman's tri-corner hat or his triangular pockets (hamantaschen literally means "Haman's pockets"). Though originally associated... More
Today's recipe from this week's featured cookbook, Arthur Schwartz's Jewish Home Cooking, is for Boiled Brisket. Boiling beef, of course, doesn't make for the greatest-looking dish, but if you've ever had boiled brisket, you know that beauty is only skin... More
The following recipe is from the March 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If you're not lucky enough to have grown up with a bubbe fussing over you and... More
[Photograph: Lisa F. Young; Shutterstock] Today's recipe from this week's featured cookbook, Arthur Schwartz's Jewish Home Cooking, is for Potato Latkes. You basically couldn't write a book by that title or blog about it without highlighting these little fried potato... More
The first of this week's recipes from Arthur Schwartz's Jewish Home Cooking is for Mushroom Barley Soup. I couldn't resist highlighting this one, because a good mushroom barley soup is one of my favorites. I've never made my own, prefering... More
