“Eat in Good Health,” the Forverts cooking program featuring Rukhl Schaechter and Eve Jochnowitz, highlights the best of traditional Jewish and world cuisine. In Yiddish with English subtitles.
“Eat in Good Health,” the Forverts cooking program featuring Rukhl Schaechter and Eve Jochnowitz, highlights the best of traditional Jewish and world cuisine. In Yiddish with English subtitles.
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…
זעט ווי מיר מאַכן דאָס טראַדיציאָנעלע מאכל מיט שוועמלעך, רײַז און קעז (אָדער צעמאָלענע ניס, אויב איר ווילט אַ פּאַרעווע ווערסיע).
The vegan version is made with chocolate and a surprise ingredient, that requires special tools to open!
The arrival of cold season is loudly heralded by advertisements for flu shots and the sounds of sniffles on buses and trains. Colds are inescapable and still, year after year, armed with folk medicine and fierceness, we resolve to cure the incurable. Thankfully, Jewish tradition, from Maimonides to the shtetl, offers us some guidance for…
Watch Rukhl and Eve prepare this eastern European delicacy; so refreshing on a warm summer’s day and packed with Vitamin C to boot!
This article originally appeared in the Yiddish Forverts. The gefilte fish you’ve been eating is nothing but a glorified fish patty. When making real gefilte fish, minced-fish stuffing is spooned into slices of carp, between the skin and the bone. Forverts editor Rukhl Schaechter and Polish-born gefilte fish maven Sabina Barszap show how it’s done.
This article originally appeared in the Yiddish Forverts. Yes, that’s right. Hamentashen with RADISHES. It’s a thing. Watch Rukhl and Eve prepare this tasty Purim pastry which they learned from the Vilna partisan, Chayele Palevsky:
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