My great grandmother, Nany Frieda, always had freshly baked cookies when we came to visit her in Miami. Chocolatey mandelbread and delicate rolls of chocolate rugaleach topped with colorful sprinkles greeted us every time. Sometimes my brother and sisters and I were lucky and Nany Frieda would let us help her bake.
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The first thing I learned how to make in my mother’s Hungarian Jewish kitchen was Fushiert – also spelled “fasírt.” It’s a staple in our household, and something that brings me great pleasure in sharing with as many people as I can. In fact, it was one of the first things I made for my now-husband and I’m pretty sure these small meatballs are the reason he proposed.
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Papa Barry’s Working Lunch Deli Style Turkey Pastrami on Marble Rye with a Shirley Temple
In memory of my Papa Barry (Baruch ben Helen), may his neshama have an aliyah.
You may have tried these recipes before but I promise you the combination of these two recipes takes deli dining to a whole new level when you want to make lunch a little fancier!
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As a young child, I was unaware that I was Jewish. I was introduced to Judaism in 5th grade and was completely enamored. Since my family was entirely unaffiliated and knew nothing about Judaic observance, I was completely thrilled to find out that the family challah recipe was passed down to my aunt. She then shared the “secret” recipe.
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Submitted by Allegra Reynolds My mother, Ren’ee’s best friend in school was a Greek/Jewish descent-she taught my mom to speak Greek, the Greek culture, and of course great Greek cooking-like stuffed grape leaves, individual Baklava roll-ups and Loukoumades also known as Zalabia (my personal favorite sweet). Another family favorite is this easy, delicious and versatile…
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Submitted by Susan Kramer
Everyone has a favorite apple cake recipe, right? My favorite is my Grandma Jean’s. It’s my favorite because it’s yummy, but also because I have the recipe in her handwriting.
Grandma Jean loved to cook in the tiny kitchen in her one bedroom apartment. The baked goods that were prepared there were prepared with love.
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Submitted by Chaya Leah Bruk, Administrative Assistant for TJE I was never really into baking, I just thought it was something I could never do. When I was in Seminary in Israel, I was a mother’s helper every Thursday for an AMAZING family. I normally played with the kids or helped cook. One day the…
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I was raised in a Hungarian/Jewish household, which means we had lots of Goulash and Paprikash at pretty much every Jewish holiday. However, one of the most comforting foods from my childhood is a simple stew made of hot dogs, potatoes and onions in a paprika-based broth. My mom called it Frankfurter Goulash, and it was a staple in my house growing up – 100% pure comfort food.
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“This is a recipe my beloved Mother Harriette got from her Mother who came to America from Austria. No one I have spoken to over the many years is familiar with the Chremsel. It’s easy to make.”
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Time for another recipe to share for the Shabbos Table feature in our weekly newsletter! A healthy dose of balsamic vinegar packs this easy dish with flavor. Today’s recipe comes from Deb FlombergEasy Balsamic Marinated Steak Ingredients One skirt steak, approximately 2 pounds 4 cloves of garlic, smashed 1 tablespoon dried rosemary 1 tablespoon dried…
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