A reader's grandmother's traditional noodle kugel. You don't want to miss this.
No need to stand over the stove: this kasha (buckwheat groats) dish with caramelized onions does its thing in the crockpot/slow cooker.
A breakfast treat made even better with cinnamon and vanilla: matzoh brei is like a giant matzoh pancake.
Improving on a favorite mushroom Stroganoff soup made with Thanksgiving leftovers.
Question: Why should you cook with wine you'd be happy to drink? Answer: So you can drink the leftover wine! That's a good reason -- a great reason -- but it's not the only reason. When you apply heat to wine, the alcohol and water evaporate, leaving behind the flavor of the grapes, a bit of acidity, and the natural sugars in the fruit. Never, ever, ever use cooking wine, which is bumped up with excess salt, artificial flavoring agents and food coloring. When that combination is concentrated by heating, you'll be left with a nasty, salty, technicolor taste. (The...
One of my favorite dishes from childhood, kasha varnishkas (bucket with bow tie noodles) is still comfort food to me.
My father's recipe for the Passover classic breakfast dish. There's really no way to improve on this!