As you know, we at JCarrot love pickles (try our quick summer pickle recipes here). Serious Eats shares some creative ways to use leftover pickle juice. They also conduct a jarred pickle taste test. See which pickle is the winner. In this week’s New York Times dining section, Julia Moskin writes about how to use…
This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami. Can you handle more pastrami? If so, check out Jamie Geller’s recipe for pastrami kugel on kosher.com….
Baking is caught somewhere between a science and an art. Chemical reactions take place at the same time as layers of cake are artfully constructed or sugar is exquisitely pulled and colored. Mastering both the art and the science takes endless hours of practice or unfailingly good guidance. It is just this type of guidance…
Makes 3 dozen cookies Baker’s Note: Be sure that the cream cheese is well softened before creaming it with the butter. Let it stand at room temperature for at least 2 hours. Use full-fat cheese. 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes 8 ounces cream cheese, softened, cut into…
What exactly is the difference between rugelach and schnecken? Joan Nathan goes after the sweet history of these two desserts on Tablet. What to do with leftover Kiddush wine? Israeli wine blog HaKerem finds some bizarre answers via twitter. Looking for an Indian dinner recipe? My Jewish Learning shares a recipe for saag chevre, a…
I have a confession… I used to be a commercial rugelach kinda gal. The actual bakery variety never tempted me. I always enjoyed the chewy, soft, slightly Pillsbury-like texture of Green’s cinnamon rugelach and the house brand from Zabar’s. I couldn’t even keep a bag of them in my apartment for fear of unfettered overindulgence….
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