Make these stuffed cabbage rolls ahead. Freeze. Pull out a couple for dinner any time.
Kids love potato pancakes. Adults love 'em, too. This is the traditional recipe for latkes.
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 exception is Chinese shao hsing wine.) In cooking, wine features in marinades, as a primary cooking liquid, as a deglazing medium for sauces, and...