Shirley’s Kitchen: Onion Pie

  From: Shirley Goldstein Originating from: Probably from Ladies Home Journal or Good Housekeeping magazine, they always had great recipes! Most of the time, I didn’t follow recipes or use cookbooks much. Usually served this when: when having people over to the...
Read More

Traditional Hungarian Crepes: A thinned-out version of the French

Jeremy Salamon This recipe originally appeared on The Nosher. Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version, thanks to the addition of seltzer water — and perhaps even more delicious. This recipe comes from chef Jeremy...
Read More

Annette’s Honey cake with apples and pecans

Ingredients: 1 cup vegetable oil 2 medium eggs 2 cups sugar 2 cups flour 1 cup pecans, small pieces almost a whole cup of honey, although that can be less if you don’t want to go too heavy on it 3 teaspoons cinnamon 1 teaspoon vanilla 1 teaspoon baking soda 4 apples,...
Read More

Shirley’s Kitchen: Eggplant Casserole

  From: Kay Goldstein Originating from: Ruth Goldstein, her mother   Ingredients and Directions: Take 2 eggplants, slice and dip in egg and matzo meal flour or breadcrumbs. Put in oven and bake or fry on top of stove until browned. Can be put in freezer if...
Read More

Israeli Couscous Pilaf: A toasty, fragrant and fresh side dish

Lynda Balslev This recipe originally appeared on The Nosher. Israeli couscous, known in Israel as ptitim, which means “flakes” in Hebrew, is a pearl-shaped, pasta-like product with a delicious toasted wheat flavor. It was invented in Israel’s early years as an...
Read More
Shirley’s Kitchen: Onion Pie

Shirley’s Kitchen: Onion Pie

  From: Shirley Goldstein Originating from: Probably from Ladies Home Journal or Good Housekeeping magazine, they always had great recipes! Most of the time, I didn’t follow recipes or use cookbooks much. Usually served this when: when having people over to the...
Annette’s Honey cake with apples and pecans

Annette’s Honey cake with apples and pecans

Ingredients: 1 cup vegetable oil 2 medium eggs 2 cups sugar 2 cups flour 1 cup pecans, small pieces almost a whole cup of honey, although that can be less if you don’t want to go too heavy on it 3 teaspoons cinnamon 1 teaspoon vanilla 1 teaspoon baking soda 4 apples,...
Shirley’s Kitchen: Eggplant Casserole

Shirley’s Kitchen: Eggplant Casserole

  From: Kay Goldstein Originating from: Ruth Goldstein, her mother   Ingredients and Directions: Take 2 eggplants, slice and dip in egg and matzo meal flour or breadcrumbs. Put in oven and bake or fry on top of stove until browned. Can be put in freezer if...