Jacques Pepin, an influential French cook, cookbook writer and contemporary of Julia Child, wrote, "There is something evanescent, temporary and fragile about food. You make it, it goes, and what remains are memories. But these memories of food are very powerful. In the words of George Bernard...
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Featured in the On the Sickle’s Edge, piroshki have remained the quintessential Russian and Slavic dish for centuries and are, perhaps, the most well-loved of Russian recipes. Piroshki (Jewish Perogen) can be filled with any kind of meat, fish, even meat or fish combined with...
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This recipe comes from our good friend, Victoria Turovsky, who has made borscht “by feel” since her childhood in Ukraine. A recipe loved by her grandson, she has been good enough to share it here. Ingredients: 6 cups chicken broth or bouillon 2 cans small whole beets. Reserve...
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Ingredients: 3 eggs, well beaten 3 T canola oil (or chicken fat, for a more authentic taste) 3 T finely ground almonds Salt, pepper, pinch sugar 9 T ground Matzo (or Matzo meal) 6 cups chicken broth (or salted water) Preparation: Mix first four ingredients well When mixture is combined, add Matzo meal Let...
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Ingredients: 1 small jar pickled herring in wine sauce. Discard sauce and onions, reserving only herring. 1 Granny Smith apple 1/4 onion, sliced thinly 3 Marie biscuits (or other plain crackers) Juice of 1 or 2 lemons 1 tsp sugar 2 hard-boiled eggs, sliced. ½ cup fresh parsley, chopped Preparation: Mince or grind first four...
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