I grew up in Utica and was so happy to find this recipe! My mom used to make this all the time, but she passed away last year and the recipe she gave me is very brief without measurements, cooking times, etc. Thank you for the additional details I was missing! 🙂 Reply Annie ...
?” The ones that come first to mind – bagels, rugelach, onion rolls, challah – appear to be no-brainers, but in fact all can be traced back through their Yiddish forebears to the gentile Central and Eastern European societies in which the Jews found themselves living at various times...
Sometimes I’ll serve the main dish with a salad or some veggies and sometimes I’ll also make rice to go with it. The original recipe for this Mexican Rice called for a cup of corn, 1/2 cup of frozen peas and 1/2 cup diced carrots. I hate having small portions of leftover ingre...
The recipe comes fromJohn Willoughby's article in the New York Timeson how to make savory stews without that tedious first step of browning meat (which, beyond the tedium, also spreads oily filth around my kitchen, irritating me to no end). (In fact, I'd say the step of browning meat...