Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being serve...

Although my mother never made this fermented beet juice, my grandmother always did for Passover when it became the basis of the most piqu...

Also known as “spring salad,” this was served as a side dish, or mixed with pot cheese and sour cream as a summer main course. When serve...

The idea of finding slices of egg in the middle of a meat loaf always was exciting when we were kids. The egg may, of course, be eliminat...

I have had this favorite Friday night appetizer in other homes and in many restaurants, but I have never come across a version quite like...

Along with chicken soup and chopped liver, this dish completed the holy trinity of my mother’s kitchen. Any woman who could not make prop...

This dish is prepared exactly like chicken fricassee with meatballs and was a standard appetizer on Friday night when the chicken giblets...

Although matzoh balls were usually served in soup, we were always happy to have leftovers, cooked and kept in the refrigerator, then slic...

Cheese was the only filling we ever had in blintzes at home, and they were served as desserts, as accompaniments to afternoon or evening ...

This was one of our favorite stand-bys and has become so in my household. It can be made ahead and freezes well, and it is delicious with...

This radish and onion combination improves with age and is a rich, soft, and pungent accompaniment to chopped liver, or is equally good b...

This was an ingredient we were rarely without, and each week a fresh batch would be prepared with the trimmings of the Friday soup chicke...