Recipes

1:05am

Fri September 13, 2013
The Salt

The Secret To Making It Through A Yom Kippur Fast? Kreplach

Originally published on Fri September 13, 2013 10:11 am

Kreplach, a special Jewish holiday dish that can be made essentially out of leftovers.
Courtesy of Caren Alpert

To mark the Jewish holiday of Yom Kippur, the day of atonement, Jews fast from sundown to sundown. But before the sun sets, friends and family gather to enjoy one final meal. And for the Jews of Eastern Europe, that meal traditionally includes kreplach.

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4:07pm

Mon September 9, 2013
Found Recipes

This Football Season, Grab Some PB&J And Spread Your Wings

Originally published on Tue September 10, 2013 3:20 pm

Sunny Anderson came up with the recipe when trying to find new flavor combinations for chicken wings.
John Lee

The regular NFL season has officially started, which — for many viewers — means hours of excitement (and angst) fueled by chips and dip, sliders, nachos and, of course, chicken wings.

Sunny Anderson, a personality on the Food Network and author of Sunny's Kitchen: Easy Food For Real Life, is a big fan of wings.

"Wings are great because they're primal. First of all, you're eating with your fingers; you're gnawing meat off the bone, you know what I mean, and there's a good meat-to-skin ratio," she says.

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4:10pm

Thu September 5, 2013
Arts & Life

'Smitten Kitchen' Author On Learning To Love Kale

Originally published on Tue September 10, 2013 3:21 pm

Food blogger Deb Perelman was initially a kale skeptic — until this Kale Salad With Pecorino And Walnuts changed her mind.
Deb Perelman

Kale has experienced a renaissance in recent years. Once relegated to the sidelines as a mere garnish, the green now appears on 400 percent more restaurant menus than it did four years ago.

But not everyone has bought into the gospel of the vitamin- and mineral-rich green. Even Deb Perelman, who writes the blog and cookbook Smitten Kitchen, was initially a kale skeptic.

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1:05am

Fri August 30, 2013
The Salt

Dumplings Taste Better When Filled With Memories

Originally published on Fri August 30, 2013 7:56 am

Just about every culture has a dumpling. For many immigrants and first-generation Americans, dumplings serve as a delicious taste of home and heritage. Pierogis are the Polish take on the form.
Allison Aubrey NPR

Most kids leave Santa cookies. My brother and I would try to bribe him with an extra treat: a couple leftover pierogi from our Christmas Eve dinner.

Instead of sugar plums, pierogi danced in my head. And while I never admitted it in my letter to Santa, I was an accomplished pierogi thief. While they were kept warm on the stove ahead of our guests' arrival, I could lift the cover to the pan that cradled them without making a sound, liberating one to scarf down before my Polish mother walked back into the kitchen. My lips gleamed with a mix of butter and Bonnie Bell lip gloss.

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1:33am

Wed August 28, 2013
The Salt

You Say 'Kubbeh,' I Say 'Kibbeh,' Let's Eat 'Em All Right Now

Originally published on Wed August 28, 2013 10:33 am

At the Te'amim — or Tastes — cooking camp in Jerusalem, kids learn how to make kubbeh hamusta, a popular regional dumpling from Kurdistan.
Emily Harris NPR

People across the Levant love their dumplings, even if they can't agree on a name. Some say kubbeh; others say kibbeh. In Egypt, you might hear kobeba.

In Jerusalem, there are perhaps as many variations of the kubbeh as there are cultures in the city.

One popular version consists of meat wrapped in bulgur, then deep fried. Dip one in tahini for a crunchy snack.

But at the Te'amim — or Tastes — cooking camp in Jerusalem, chef Udi Shlomi prefers to teach kids to make kubbeh hamusta.

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