Today is November 24, 2024 / /
Today is November 24, 2024 / /
INGREDIENTS 2lbs tomatoes, firm and ripe 3tablespoons extra virgin olive oil 3garlic cloves, crushed 1teaspoon cayenne pepper 1tablespoon dried mint DIRECTIONS Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh. Heat the olive oil in Continue Reading »
INGREDIENTS UNITS: US 1⁄4cup soy sauce 1⁄4cup honey 2cloves garlic, pressed 1teaspoon ginger 1⁄3cup mayonnaise 2lbs ground beef 1⁄2teaspoon salt 1⁄4teaspoon pepper 6hamburger buns DIRECTIONS Stir together first 4 ingredients. Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside. Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties. Brush with remaining soy sauce mixture. Grill over Continue Reading »
Pashtida (a crustless quiche) is beloved and common in Israel, where it is enjoyed at everything from potlucks, school events, shivas, and everything in between. It’s also commonly prepared for Shavuot and Sukkot. The versatile dish transports well, and there is no right or wrong way to make one. Israelis make pashtida all year long, but it’s a dish especially Continue Reading »
INGREDIENTS UNITS: US 1large sweet onion, finely chopped 2minced garlic cloves 4tablespoons parve margarine 1⁄2teaspoon salt 1⁄8teaspoon pepper 1 1⁄2tablespoons prepared mustard 2tablespoons Worcestershire sauce 1 1⁄2teaspoons white sugar 1⁄2cup chili sauce 1lb hot dog 8hot dog bun DIRECTIONS Cook onion & garlic over medium-low heat until onion is tender, about 10 minutes, stirring frequently. Add salt, pepper, Worcestershire, mustard, sugar, and chili sauce. Continue Continue Reading »
The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids (mainly protein and salt), explains Jen Giambroni, a dairy expert with Real California Milk. The process goes like this: Pasteurized cream Continue Reading »
The mythical origins of the egg cream At some time, at some point, the egg cream was invented — it’s just unclear when and where that was. Some believe that it was invented in the 1880s, when a Yiddish actor asked a Lower East Side restaurant to make him a “chocolate et creme,” a drink Continue Reading »
INGREDIENTS UNITS: US 10 -12pickling cucumbers or 10 -12 Persian cucumbers 12garlic cloves, peeled 8large sprigs fresh dill 4bay leaves 1tablespoon coriander seed 1teaspoon black peppercorns 1teaspoon mustard seeds 1⁄4teaspoon crushed red pepper flakes (optional) 3cups water 2tablespoons kosher salt 2tablespoons granulated sugar DIRECTIONS Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers Continue Reading »
Take the Kosher Dill Pickle, which was popularized by Jewish immigrants in New York’s Lower East Side in the late 1800s and early 1900s. Initially, their kosher label came from the Jewish Orthodox Congregations of America. Nowadays, “kosher” has little to do with Jewish dietary law, and instead refers to the pickle’s characteristics: pickled in a salt Continue Reading »
The word “bialy” is a shortened version of Bialystoker Kuchen (German) or Byalestoker kukhn (Yiddish), both meaning “bread from Bialystok, Poland.” At the beginning of the 20th century, bialys were a staple of the city and region. They were most often served with butter or soft cheese but were also served with herring and, occasionally, Continue Reading »
What You’ll Need 1 pound fettuccine noodles 6 tablespoons butter 3/4 cup salsa 1/2 cup grated Parmesan cheese 1 cup sour cream 1/4 teaspoon salt Chopped fresh parsley for garnish What to Do Cook noodles in a pot according to package directions; drain and set aside in a bowl. In the same pot, combine butter, salsa, and Parmesan Continue Reading »
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