Today is August 17, 2026 / /
Today is August 17, 2026 / /
Ingredients Ingredient Checklist 3 large Yukon Gold potatoes (1 3/4 pounds), halved lengthwise and cut into 1/2-inch-thick wedges 8 unpeeled garlic cloves 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 teaspoons chopped thyme 1/4 cup parsley leaves Directions Instructions Checklist Step 1 Preheat the oven to 425°. On a large rimmed baking Continue Reading »
INGREDIENTS 1 lb. baby Yukon Gold potatoes Kosher salt 4 tbsp. melted pareve margarine 2 cloves garlic, minced 1 tsp. fresh thyme leaves Freshly ground black pepper DIRECTIONS Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Continue Reading »
Matzah Babka (savory) 8 pieces of matzah, broken into quarter-size pieces 4 extra-large eggs, cracked separately, one by one to check for blood spots 2 cups hot water 1 tablespoon kosher salt ¼ teaspoon ground black pepper ¼ teaspoon sweet paprika ¼ teaspoon sugar ¼ cup neutral oil Optional: 1 medium onion, chopped and sauteed Continue Reading »
Ingredients 3 cups matzah farfel 2 cups milk 1 1/2 cups sour cream 8 ounces/2 cups cheddar cheese (shredded, plus extra for the top of the casserole) 6 tablespoons unsalted butter (melted) 3 large eggs (beaten) 1/4 teaspoon salt 1/4 teaspoon pepper Steps to Make It Preheat the oven to 350 F. Butter a 2-quart Continue Reading »
Ingredients 4 (4-ounce) boneless skinless chicken breast halves 2 tablespoons olive oil 1 teaspoon chopped fresh garlic 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons lemon juice 8 (1 cup) green onions, sliced 1-inch 1 (8-ounce) package sliced fresh mushrooms Lemon slices Fresh parsley How to make STEP 1 Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of waxed paper. STEP 2 Heat olive oil in Continue Reading »
Ingredients Ingredient Checklist 1/4 cup pomegranate juice (see Note) or sweet kosher red wine 3/4 cup coarsely chopped pitted dates (4 ounces) 1/4 cup raisins (2 ounces) 1/2 cup whole almonds (2 ounces) 1/2 cup walnut pieces (2 ounces) 2 tablespoons sesame seeds 1 large Granny Smith apple—peeled, cored and coarsely chopped 1/4 teaspoon cinnamon Continue Reading »
Ingredients 8 squares matzah, or as needed 2 cups milk 3 large eggs 1 tsp salt ½ tsp ground pepper, or to taste 1 cup sour cream 1½-2 cups shredded cheddar cheese 1½-2 cups shredded mozzarella cheese Directions Preheat the oven 350°F. Grease a 9” x 13” baking dish, ideally ceramic or pyrex. In a Continue Reading »
Ingredients Crepes 8 eggs 1-cup potato starch 1-cup water ½ teaspoon salt Oil, for frying Filling 1 Tablespoon oil 2 onions, julienned 1 (8-ounce) bag shredded Green cabbage 8 slices pastrami ½ teaspoon garlic powder Directions For the crepes: Beat eggs lightly; add remaining ingredients. Don’t overbeat. Heat 1 tablespoon oil in a 10” nonstick Continue Reading »
Ingredients 4 sheets of plain matzo 1 ¼ teaspoon salt 3 large eggs, lightly beaten ¼ cup shredded parmesan cheese (optional) Vegetable oil, for frying 1 tablespoon honey Preparation 1. Fill a container, large enough to fit the matzo, ¾ the way up with room temperature water, and add ¼ teaspoon of salt. Soak the Continue Reading »
INGREDIENTS 2 cups farfel 6 eggs, beaten 1⁄2 cup raisins 1⁄2 teaspoon salt 1 cup white sugar 2 tablespoons ground cinnamon 4 tablespoons margarine DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish. Soak farfel in water 10 minutes. Drain. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Continue Reading »
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