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"Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further...."

Ingredients: dill, cold water, onions...

"This really can't be called a recipe. But it is our traditional first course at Passover Seder, and it is yummy."

Ingredients: eggs, salt water...

"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

Ingredients: chicken fat, dry white wine...

"Chopped Liver Pate is the fancy name for Chopped Liver (Jewish Style)

WARNING, THIS RECIPE IS BAD FOR THE HEART, BUT GOOD FOR THE SOUL"

Ingredients: chicken fat, hard-boiled eggs...

"This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand."

Ingredients: cucumbers, eggplants...

"Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition.
What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual..."

Ingredients: eggs, carp, onions...