Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...
Author: Suzanne Tracht
Author: Diane Rossen Worthington
Author: Adeena Sussman
Author: Melissa Roberts
Author: Adeena Sussman
Author: Miriyam Glazer
Author: Melissa Roberts
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Miriyam Glazer
Author: Zell Schulman
Author: Marilyn Hill
Author: Melissa Roberts
Author: Sharon Lebewohl
Author: Einat Admony
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: April Bloomfield
Author: Martha Stewart
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
Author: Einat Admony
Author: Suzanne Tracht
Author: Phyllis Glazer
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Melissa Roberts