Mar
21
2009
I can hardly believe that I am including a meatloaf recipe in this online cookbook. Going all the way back to my childhood, I hardly ever enjoyed meatloaf. It was always too dry or simply too boring for my taste. At last, I believe I have discovered a special ingredient from Mexico that adds a little something extra to make this meatloaf actually memorable. Chipotle chilies are fully ripened and smoked jalapeno peppers that have been roasted. They are not very spicy, but definitely add a special touch.
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Feb
15
2009
This is simply the best apple pie I have ever tasted. It is very rich, since it is made with sour cream. It is also very easy to make and virtually foolproof. The crust works perfectly every single time.
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Dec
29
2008
This delicious roasted chicken recipe can be prepared in about 2 hours.
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Dec
13
2008
This delicious latkes recipe can be prepared in about 20 minutes.
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Nov
22
2008
During the Jewish holiday of Passover, many households serve turkey recipes. However, since the dietary rules for Passover do not permit leavened products such as bread or cornbread, traditional cooks substitute matzah (matzoh), which is available in most supermarkets year ’round. Matzah’s texture makes an excellent stuffing, and you definitely do not need to be Jewish to enjoy it during the Thanksgiving holiday.
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Oct
06
2008
As a Mid-West boy at heart, fried chicken was always one of my favorites. On many Sundays, our family would take a drive out to a country restaurant that was actually a farm, where we as kids would pet the animal while we waited for our table to be ready. The meal was always served family style, with such standards as cole slaw, corn fritters and, of course, apple pie for dessert. Continue Reading »
Oct
02
2008
One would not normally associate Cajun and Jewish cooking. At first glance, they would not appear to be that compatible, particularly since Cajun cooking often uses ingredients that are blatantly non-Kosher. There is the Kosher Cajun Cookbook, by Mildred L. Covert and Sylvia P. Gerson, which adapts Cajun classics to conform to the Jewish dietary laws. This chopped liver recipe is much more innovative because it truly combines the texture and traditional Jewish chopped liver with seasonings that never could have been imagined by our Jewish mothers. It has a lot of zip, I promise.
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