Explore by Tags

Entries tagged with 'jewish'

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'

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'

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'

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

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

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

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'

Serious Eats Kate Williams 2 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

Mile End's Knishes

Serious Eats Kate Williams Post a comment

More than just a fun-to-say word, knishes are emblematic of Jewish deli snacks. Their hearty nature and portable shape make for an easy, if heavy, snack on the go. The version at the Mile End Deli is a different shape than most: rolled into a log instead of shaped into a dumpling, transforming the knish into light(-er) fare. More

Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings)

Serious Eats Max Falkowitz 5 comments

[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy.... More

Red Bean Rugelach

Serious Eats Chichi Wang 2 comments

[Photographs: J. Kenji Lopez-Alt] Note: Sweet red bean (adzuki) paste is widely available from either a can or in a bag, the latter in the refrigerated section of your typical Chinese grocery store. I've had much better luck with good... More

Old Fashioned Latkes

Serious Eats Max Falkowitz 2 comments

Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours. More

Scooped: Lemon, Honey, and Brandy (or Guggle Muggle) Ice Cream

Serious Eats Max Falkowitz 8 comments

With no Jewish grandmother in sight, I made the common cold cure-all drink my family has always whipped up in the face of illness: a guggle muggle. If you hail from Mittleuropean or Slavic Jewish stock, the thought of a guggle muggle probably warms your heart and soothes your throat. I set out to unify the diverse and diffuse guggle muggle camps under a banner they could all get around: ice cream. More

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

Serious Eats Max Falkowitz 7 comments

Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style. More

Scooped: Persimmon and Honey Ice Cream

Serious Eats Ethan Frisch 4 comments

Jewish and Chinese holidays, despite some obvious differences, actually have many important features in common. Nothing puts a Jew at ease like a holiday characterized by ancient traditions, delicious foods that represent those traditions, and the widespread exchange of cash. As good Jews, Max and I decided this week to honor Chinese New Years with an ice cream recipe that pays homage to the tradition of using gold-colored ingredients for a rich year. Golden persimmons, golden honey, golden yolks, a touch of golden ginger; you get the picture. 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

Blue Ribbon's Excellent Matzo Ball Soup

Serious Eats Caroline Russock 13 comments

Is Blue Ribbon's matzo ball soup better than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of "excellent"—the stock was beautifully flavored, and the matzo balls were the ideal weight and density and tasted of chicken fat in the best possibly way. More

Elegant and Easy Gourmet Gefilte Fish Pâté

Serious Eats The Serious Eats Team 4 comments

Salmon Ceviche

Serious Eats The Serious Eats Team 1 comment
More Posts