own square. Onion Pletzl as a superannuated onion roll, a sandwich bread fit for Gulliver the Giant. Pletzl means square in Yiddish as in town square and this bread is square, albeit imperfectly so. Think of it as Sicilian pizza with the sauce and cheese replaced by raw onions. According to Arthur Schwartz, the author … Continue reading
Until my son Aryeh showed me how I didn’t believe that Sahlab was something I could made at home. Let me correct that. I know that there are sahlab mixes on the market. I’ve used them to make the classic Middle Eastern sweet milk pudding, but how could I make sahlab without a mix? “It’s … Continue reading
Offal is the British name for animal gut, what we Americans euphemistically call or organ or “variety meats.’ I prefer the British term because it sounds like “awful” which is the opinion most people have of this type of food. Because organ meats are high in fat and cholesterol lots of people won’t touch the … Continue reading
I don’t have an Aunt Lillian. My one and only aunt is called Ava . She sings, plays piano and tap dances but she doesn’t bake apple cakes.I love her anyway and I’m sure she’d love Aunt Lillian’s cake even as neither Aunt Ava or I have a clue as to who Aunt Lillian is .Well she’s someone’s Aunt and … Continue reading
My mother always served Intagashlinganah Borsht at lunch on the second day of Pesach but I never knew why. It certainly wasn’t to please me. I mean which kid, especially a non Russian one likes borsht? Even my husband who is a blessedly non picky eater still complains about how his parents served it at his … Continue reading
It’s the Nine Days, when cooking options are severely curtailed and I’ve been craving cabbage noodles. That’s the name my mother uses for the archetypical European dish alternatively known as káposztás tészta, Kraut Lukshen, or Kraut Pletzlach. It’s perfect for this week because it is pareve and filling. Thought cabbage noodles was a mostly because it’s … Continue reading
