Ashkenazi cooking
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Since my grandpa was born in Romania, we sometimes cook with a bit of Romanian style. Specifically, my mom, Nadia, makes amazing mititei. Affectionately known as “Safta” [grandma in Hebrew] to my kids, she taught me her recipe, and now I’m sharing the version of it I like to make, with notes as to how…
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It’s Purim! I made hamantaschen aka oznei haman and decided I needed a cool Korean inspired filling. I got some red beans (also called adzuki beans, they are NOT kidney beans that happen to be red), made a nice paste, and decided I should write up the recipe for you too. I picked red bean…
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I literally just made these for the first time today and they turned out *amazing*. Korean savory rugelach are the perfect marriage of Korean and Ashkenazi cooking. It’s spicy, doughy, and delicious. Rugelach is a usually sweet Ashkenazi Jewish dessert made with rolled dough and a filling that can be as creative as you are.…
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This is gluten-free challah that is actually good. Or at least, not too bad. Gluten free stuff is never going to be the same as full gluten stuff and I’m not going to pretend to you that you can’t tell the difference. You can. But, the taste is there. And the texture is as close…
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Almost every Friday, I make a new challah for the week. For a while I had to go gluten free for health reasons, but now I’m lucky enough to be back to full-gluten challahs! For now I’ll share this full-gluten recipe, but I’ll put my gluten-free up another time, promise. Challah is an enriched braided…
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The women in my family have a long, proud tradition of all having the best chicken soup/broth. Yes, that’s right. My momma’s chicken soup is better than your momma’s chicken soup. In fact, my momma uses your momma’s chicken soup to water down her chicken soup. At least, that’s what I used to tell the…
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