I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When
It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup. I can make a pret
I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons
What are the best type of apples to use when making Charosset for Passover? I'm torn between something more neutral like Gala vs something tart (which might wo
I have a surplus of matzo this year thanks to Costco, and I assume I can crank out my own matzo meal and matzo farfel at home from whole matzo. Has anyone done
This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of thi
I'm interested in applying principles of dough magic to Passover cooking and I have sort of a general understanding of how developing the gluten structure works
We now live in the mountains at 8,500’ (2600 m) and I cannot make matza balls for chicken soup up here. They explode into dust in boiling water. Water boi
I made some blintzes from this recipe, and froze them as indicated in the note at the end. You'll notice that the recipe only gives instructions for cooking fre
I'd like to try rendering schmaltz, and to that end have been stripping skin off the store rotisserie chickens my family buys (I've got two chickens-worth of sk