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Pareve Hamburger Buns

September 4, 2015, by

Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Any bread recipe can be formed into a hamburger bun shape and with that in mind the entire lexicon opens up. I would suggest a challah, ‘cuz of the cake-like texture that I think you’re wanting. Onion rolls or Kaiser rolls are also

Dressed for Dinner: Vinaigrettes

September 4, 2015, by

There is one recipe that is so simple, so quick and so easy that anyone can make it, even someone with no experience in the kitchen. This recipe is also one of the most versatile and useful. It is made with ingredients you’re likely to have in your kitchen and it is relatively inexpensive. I

Overnight Potato Kugel

September 4, 2015, by

Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: I spoke to my friend Helene Medjuck and we got into a very lengthy discussion on the various ways to make an overnight potato kugel. The recipe follows below, along with her adjustments. Helene adapted the recipe from the potato kugel that’s in Second Helpings

Hot Cakes

September 3, 2015, by

Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from “The Settlement Cookbook,” originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.

It’s Summertime and the Grillin’ is Easy

September 3, 2015, by

As the composer George Gershwin once wrote, it’s summertime and the livin’ is easy. Or it should be, especially where making dinner is concerned. Now is the time to take advantage of foods that cook quickly and are easy to prepare. Boneless, skinless chicken breasts, for example. These light, low fat white meat fillets can

Zen and the Art of Canning

September 3, 2015, by

As a kid, I remember indulging in delicious foods like homemade pickles, apricot and strawberry jam, and probably my most favorite, and most coveted amongst my family, cherry liqueur (I wasn’t allowed to have the alcoholic stuff until I was much older, so a non-alcoholic and cloyingly sweet syrup of cherries was my favorite digestif

Fresh Tuna, Refreshing Dinner

September 3, 2015, by

Seared Fresh Tuna Salad Looking for a cool salad for a hot summer evening? Seared Fresh Tuna Salad is not your ordinary tuna salad. The wonderful flavor and texture of just-cooked fresh tuna gives a new meaning to tuna salad made from canned tuna. Add lettuce, sugar snap peas, corn and grape tomatoes for a

Getting In Tune with Tomatoes

September 3, 2015, by

It’s been said that “a world without tomatoes is like a string quartet without violins.” So true. Just as a violin (or fiddle, if you will) is essential in classical, klezmer or country music, the tomato is integral to many a home cook’s repertoire. They add color to our salads, are the basis for many

In Search of the Perfect Potatonik

September 3, 2015, by

A question came in to the KITCHENer Rebbe, after reading the column Seeker of Lost Recipes, Restorer of Dreams asking about ‘potatonik’. I was inspired. I myself had never heard of Potatonik until I moved to Toronto where I found out it is another name for potato kugel (or kigel, depending where your ancestors came

Pasta Salad and the Ghetto

September 2, 2015, by

(with a brief shout-out to the humble anchovy) For anyone who knows New York’s Lower East side, a visit to Venice’s Ghetto is an oddly familiar experience. At least that’s the way it felt to me when I first crossed the Guglie bridge, the neighborhood’s main entry point, some twenty years ago. I was living

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