Rukhl Schaechter and Eve Jochnowitz
By Rukhl Schaechter and Eve Jochnowitz
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Yiddish World VIDEO: Violinist Itzhak Perlman tells us his favorite Passover recipes. Then see us make them.
The virtuoso took some time out of his busy teaching schedule to share childhood memories of his mother's cooking
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Yiddish World VIDEO: Now you can make delicious gluten-free matzo balls for your chicken soup!
Our authentic Jewish chicken soup is so rich in flavor, you hardly need to salt it
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Yiddish World VIDEO: Southern-style pecan macaroons for Passover
This is so much tastier than the canned macaroons sold in supermarkets!
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Yiddish World VIDEO: Delicious sweet and sour stuffed cabbage for Sukkot
This traditional Ashkenazi dish is usually prepared on the seventh day of Sukkot, Hoshanah Rabbah, thanks to a pun
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Yiddish World WATCH: Preparing beets, Jewish style
Beets were a staple among the Jews of Eastern Europe, although most of them probably didn’t know its nutritional benefits. Beetroot is rich in folate, magnesium, vitamin C, and fiber. Recent studies show that beets and beetroot juice reduce blood pressure, increase blood flow and might even improve athletic performance. In this clip of the…
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Yiddish World WATCH: Making Bialys From Scratch
In this episode of “Eat in Good Health”, Rukhl Schaechter and Eve Jochnowitz demonstrate how to make a bialy from scratch the traditional way. Although not as famous as its cousin, the bagel, bialys are a quintessentially Jewish treat. Named after the city of Bialystok, the term originated from the phrase “bialystoker kukhn” (literally: baked-good…
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Food WATCH: How To Make Chicken Fricassee And Rice With Apples
This video by Yiddish Forverts editor-in-chief Rukhl Schaechter and Eve Jochnowitz originally appeared in the Yiddish Forverts. I love to watch Rukhl Schaechter and Eve Jochnowitz create classic Jewish dishes, taking us through the recipes step by step in Yiddish (with English subtitles). The way they cook and the foods they prepare take me right…
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Yiddish World VIDEO: Watch us make the other tasty Purim pastry — fluden
Be sure to take a piece before it cools: fluden is even tastier when still warm from the oven.
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