Teacher blog

photo taken by avlxyz, on February 4, 2013, CC licensing

Recipe taken from 

Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
by Jayne Cohen (Wiley 2008)

Yield: About 6 servings

photo taken by Sandor Weisz, January 9, 2010, CC licensing

Recipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations"

Yield: About 8 servings

photo taken by Gigi Tagliapietra, on September 21, 2006, CC licensing

Czech and other Central European cooks rely on a quark-type curd cheese for many cheese recipes, including these dumplings. While that cheese is not readily available in the United States and Canada, this combination of farmer and cream cheeses mixed with a little butter makes a good substitute.

photo taken by Sandor Weisz, on December 20, 2006, CC licensing

Yield: About 4 servings

Ingredients:
About 1 ½ pounds russet (baking) or Yukon gold potatoes, peeled
½ pound onions, peeled
1 large egg, beaten
1 tablespoon matzoh meal or unbleached all-purpose flour
About 1 teaspoon salt
About ¼ teaspoon freshly ground black pepper
½ teaspoon baking powder
Olive or canola oil, for frying

photo taken by Carlos Lorenzo, September 6, 2008, CC licensing

Adapted from Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking
by Robert Sternberg (Jason Aronson 1995)

photo taken by twohelmetscooking, on June 10, 2009, CC licensing

This recipe was inspired by my friend Faye Levy's lovely Polish Strawberry Soup in her book,

Faye Levy's International Jewish Cookbook.

Yield: 4 to 5 servings

photo taken by Theresa Carle-Sanders, February 5, 2012, CC licensing

Yield: about 6 appetizer servings

photo taken by whitneyinchicago, on July 11, 2009, CC licensing

photo taken by Kelsi Barr, on October 7, 2013, CC licensing

photo taken by Tracy Benjamin, on September 11, 20110, CC licensing

For best results, use high-quality fresh unsalted butter. Since you'll be reducing the butter by evaporating the water in it, you'd wind up with an inedibly salty butter if you start with the salted kind.