Posts Tagged ‘Jewish’

Andrea’s Potato Latkes

I have a couple of gifts for y’all during the holiday season, beginning with my recipe for crunchy-on-the-outside, soft-on-the-inside Potato Latkes. I developed the recipe years ago when my boys were little, and it was an instant family favorite. Now I have to double or triple it (oy!) so that I manage to get a few of these scrumptious, savory treats myself before my bottomless-pit teenagers descend!

To all who celebrate, sweet wishes for a Happy Hanukkah. May it be eight nights filled with warmth, light, love and miracles.

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Top 5 Jewish High Holiday Recipes

The High Holidays are soon upon us, when Jews around the world will welcome the New Year 5773. If you’re cooking dinner for Rosh Hashanah or whipping up something to break the fast on Yom Kippur, I’ve got a few ideas to share.

Rosh Hashanah Barefoot Contessa Matzo Balls: Want to know my three secrets for light, tender, tasty matzo balls? Check out this recipe and dazzle your guests with delightful matzo balls that are easy to make and will please a crowd.


Barefoot Contessa Brisket: I’m not a brisket fan, but if you are, I hear this recipe gets rave reviews. It’s got a flavorful tomato juice-based sauce, and the brisket cooks with…

Barefoot Contessa Matzo Balls

In honor of our interview with Ina Garten (the Barefoot Contessa) last weekend, and because it’s the last day of Passover, I wanted to share our review of what finally became the first recipe that actually turned out amazing matzo balls. Mmmmm…balls. I mean, no one can resist a Schweddy Ball-nothing beats those Balls-but these came mighty close!

I like my balls tender, light-but not so light that they dissolve — and they have to be tasty, too. I grew up eating my Nana’s k’neidlach, which she made from a box, but I’m just not a box kind of chick, so I really wanted to learn to make them from scratch. There are three…

Uh, YUMMMM! Is there anything better than caramel, sea salt, chocolate, and crunchiness? I think not!

Although I personally prefer my chocolate-caramel crunch in non-Passover form – made with saltines rather than matzoh – it’s just as addictive with the unleavened bread of our ancestors. And as if that isn’t enough of a ringing endorsement, you don’t even have to clean the pan because it’s covered in foil and parchment.

Enjoy this simple recipe, adapted by David Lebovitz ““ and don’t blame me for getting you hooked on this addictive crunch!


Chocolate-Caramel Matzoh Crunch


This recipe is adapted from Marcy Goldman of It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If…

Oy. Brisket. The Jewish grandmother’s filet mignon. Use whatever recipe you find stupendously scrumptious, but let’s just say gray meat ain’t my thang.

I grew up a good Jewish girl, mindlessly and obediently eating my grandmother’s brisket at Passover seders and other family dinners when it was the only choice, but far preferring chicken when there were two offerings. People would smack their lips and rave about the deliciousness of Nana’s preparation, but for me it was like French kissing a can of silly string. Doesn’t matter if you cook it in award-winning barbeque sauce, tomatoes and onions, ketchup and onion soup mix, or frankly, hot fudge — there are plenty of other things I’d rather put in…

Andrea’s Potato Latkes

Latkes, latkes, I love latkes

NOT a little but a lot of

Latkes, latkes, I love latkes

NOT a little but a lot…

Of latkes

Okay, now that we’ve gotten my favorite preschool Hanukkah song out of my head, it’s time to get down to the business of potato latkes!

Let’s be honest. Like all ethnic food, latkes are personal. You usually like what you grew up with, whether it was heavy, soft potato pancakes or thin, crispy ones. You either like onions in ′em or you don’t. You’re of matzoh meal lineage or flour lineage.

My mom loved ′em crunchy, but I remember hers coming out fairly mushy, and once I developed my own recipe for them, she was more…

Noodle Kugel

Kugel is like any other Jewish dish — you swear by the style that your bubbe made, and any variation of that is farkakte (literally “becrapped”). For me, raisins in kugel is farkakte. Cottage cheese, ricotta cheese or anything other than Philly cream cheese? Farkakte. No crunchy corn flake topping? Farkakte. Barefoot Contessa kugel? Farkakte!

The biggest variation between my mom’s and Nana’s versions of our family recipe was the use of vanilla extract in the batter. Nana insisted it should be in there; Mom, not so much. I happen to like vanilla so I use it, and I also sometimes use brown sugar in the crunchy topping. Other than that, our original recipe is unchanged.

I got kugel-ed…