These 5-ingredient crêpes are a must-add to your repertoire. Once you can make a crêpe, you can make ANYTHING! Seriously, breakfast, lunch, dinner, dessert and snacks can all start with this humble, paper-thin pancake. I’ll show you how easy crêpe making is and how creative you can get with the fillings. From Classic Cheese Blintzes…
When writer Gayle L. Squires was new to whipping up Shabbat meals in her small New York apartment, she experimented with themed menus: in one case, a Mexican meal; in another, an indoor picnic. Here are a couple of sample menus, gleaned from the Forward’s recipe archives. We hope they add inspiration to your next…
It’s only Wednesday, which means you have two days to make this fluffy and delicious challah for Shabbat. Is it the best you’ve ever tasted? Have another recipe you prefer? Let us know! Read the full recipe on Chabad.org.
Confession: Even as an experienced cook, I sometimes find artichokes daunting. Forget to drop the raw, freshly cut vegetable into lemon water during preparation and it quickly turns brown. Stop paying attention while cutting off the pointy end of the leaves, and get pricked. And then there’s the choke, that little hairball at the center…
It used to be said, only half in jest, that if a Russian immigrant coming off the plane at Ben Gurion airport wasn’t carrying a violin, it meant that the new oleh (immigrant to Israel) was a pianist. I was thinking of the Russians this week as fiddlehead fern season kicked into high gear. Well…
Every day is a good day to think about eating sustainably: making food choices that are not only healthy for our bodies, but also help us make the gentlest impact on animals and our environment. Earth Day feels like a particularly good time to gather some delicious, creative, mostly vegan Spring recipes that offer inspiration…
As I first bit into this delicious Georgian beef stew, I was intrigued by the fact that, as with many early Jewish recipes I have found around the world, the beef, often a tough inexpensive cut, is first boiled in water until it is almost tender and then layered with flavor from onions, spices, and…
One of the most ancient symbols of birth, rebirth and mourning is the incredible egg. Observant Jews eat them for breakfast or lunch on the Sabbath, cooked overnight in their Sabbath stew or boiled in water laced with onions or coffee for flavor and a dark color. The symbol of the round, smooth egg for…
In a small shop in Roswell, Georgia, not far from Atlanta, Russian immigrant Natalya Shapiro paints matzo with stunning chocolate. As a small child in Belaya Tserkov, in Ukraine, she used to visit her grandparents often. Her grandfather was a baker, and her grandmother baked matzo throughout the year, storing it in a special bag…
Let’s talk matzo balls. At my family’s Seders, my mother passed judgement on the always delicious dumplings by dubbing them either floaters or sinkers. Floaters were light and fluffy, while sinkers were heavy and dense. You would think by these descriptions that a designation of sinker would be a bad thing, but in fact, I…
Whether you favor floaters or sinkers, matzo balls will always be a central component of the Passover Seder. From gumbo to borscht, from jalepeño-infused to Italian-inspired, these matzo ball soup recipes from the Forward’s archive are so good, so creative and such fun, you may want to make them all year-round. The Recipes Michelle Honig…
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