When German Jewish immigrants came to America they brought with their noodle making traditions. Noodles making was a labor of love and also an inexpensive
The original kugel was most probably a dumpling made of bread, cooked in the Shabbat stew. A clever way to stretch the meal and at
*I always place the tins on top of a baking tray, as the kugels tend to spill oil everywhere, the trays catch any spills and
Based on the Spice & Spirit recipe In a world where carbs have become an enemy, I feel a need to be the advocate for
200g (1 cup) dried butter (or lima) beans 200g (1 cup) dried white (or kidney) beans 2 tbsp. canola oil 2 onions, peeled and finely
100g (½ cup) dried kidney/white/pinto beans 50g (¼ cup) dried fava beans 50g (¼ cup) dried chickpeas 1 large onion, diced 3 tablespoons vegetable oil
A dish of new traditions inspired by my daughter in law Addi. In looking for the history of Yapchik, a dish that has gained popularity
Adapted from the recipe by Vered Guttman For the beans and sweet peppers: 200g (1 cup) dried chickpeas 200g (1 cup) cannellini beans 200g (1
One of my favorite parts of a traditional Ashkenazi Shabbat lunch is the kugel. Kugel started out life as a dumpling made from flour or
Iraqi Shabbat stew with spiced rice and chicken 2 tablespoons coarse salt, plus more as needed 350g (2 cups) long-grain rice 5 tablespoons vegetable oil
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