The humble cabbage turns into a complex and delicious side when simmered in chicken stock, then roasted in the oven with brown butter. Use the master chicken bone broth recipe and make two wonderful dishes from the vegetables such as latkes made of parsnip, potato and carrot and this roasted brown butter cabbage.
an easy how-to guide with tips and recipe to making a simple and nourishing chicken bone broth to drink, use as a base for other soups and stews.
Inspired by an idea from Kosher Like Me’s Liz Rueven’s grandmother, these latkes made from soup vegetables like potato, parsnip and carrot, are a wonderful way to repurpose vegetables from your chicken soup or bone broth.
Explore an ethereal golden blini-like potato pancake stuffed with ground chicken and topped with Russian sour cream with San Francisco chef, David Nayfeld of Che Fico(on Bon Appetite Magazine's top 10 list for 2018). Nayfeld's family emigrated from Minsk, Belarus and this pancake is the pivotal dish of his childhood.
A southern family recipe from this Bronx native, Chef Ashley Faulkner of Bucktown, uses pickle brine and whole grain mustard for this simple and excellent thanksgiving side! We use it all year around too!
Danielle’s mushroom stuffing with pumpernickel and rosemary has all the goodies in it, like cypress grove aged goat cheese Midnight Moon, cream, parsley and spinach!
Darra Goldstein shares her wonderful Tarragon Pie, a fragrant bread stuffed with hardboiled eggs and vibrant fresh herbs like tarragon, basil and dill.
Darra Goldstein’s Khachapuri recipe from her book The Georgian Feast, is so simple and satisfying to make, with it’s delicate, flaky crust and savory cheese filling.
A no bake tart, made in less than 20 minutes, this tart I dreamed up for rosh hashanah and the jewish holidays contains dates, pistachios, chocolate, honey, figs and pomegranate seeds. It’s gluten free and if you use parve or dairy free chocolate, its great to serve to a kosher crowd as well.