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A version of this article originally appeared in the Yiddish Forverts.
Latkes and doughnuts have been traditional Hanukkah staples for hundreds of years. In this episode of “Est Gezunterheyt” (“Eat In Good Health”), Rukhl Schaechter and Eve Jochnowitz help you get your Hanukkah party started by demonstrating — in Yiddish — how to prepare these treats while Leana Jelen, the Yiddish-speaking barista, mixes the drinks.
Queen of Jewish cooking Joan Nathan likes to add fresh ginger and nutmeg to her matzo balls. The Forward 50-honoree also puts homemade chicken stock into the matzo ball mix to add flavor. She finishes by mixing in chopped up fresh dill, parsley and cilantro. Recently, she added one more thing:
My Papa Max always made matzo brei for my sister and me when we visited my grandparents in Massachusetts at Passover. I’m pretty sure it was the only thing he ever cooked, and I remember how much he delighted in showing us how to make it — and in eating it with us. Sometimes he’d fry up little pieces of Hebrew National salami and mix it in with the eggs, and he always added lots of freshly cracked black pepper, because he loved his food spicy.