With Shabbos followed by Shavuot, I wanted an easy main course for Friday night so I went to my old standby-whole roast chicken, whole. There’s a certain elegance to roasting the whole bird, . It can be carved and it makes a statement-it looks formal, Shabbosdig. And it is delicious. Whole roast chicken perfectly done … Continue reading →

Dear friends, I’m proud to announce the publication of my book Jewish Soul Food-Traditional Fare and What it Means. I used my real name, Carol Ungar. You can order it on Amazon.com or from Barnes and Nobles or through the pubisher UPNE (University Press of New England). If you’ve been reading this blog regularly a … Continue reading →

The idea of adding vinegar to a recipe for rolls sounds,to put it mildly, unappealing but this recipe which has been floating around my building, migrating from my young Yemenite downstairs neighbor to my much older Ashkenazi next door neighbor is a winner. The open crumb rolls are light and airy, without even a hint … Continue reading →