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"OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm..."

Ingredients: pepper, dill weed...

"This easy and great soup I found on the internet! What a find! I love it - the whole thing will take 20 minutes. Keep all the ingredients on hand for this quick and satisfying chicken noodle soup."

Ingredients: fresh ground black pepper, dried dill...

"This recipe was developed by my grandmother, Anna Buhal'tsev Bell Mersky, and then slightly improved by my mother, Sandy, and it is the MOST AUTHENTIC and BEST recipe for Jewish Chicken Soup that you will ever find. Trust me, it is GREAT!!!"

Ingredients: greens, pot stickers...

"A relatively easy dish to create, perfect for a cold winter day, or just a big bowl for the kids. In my house, apart from having this every Shabbat, it's also the Jewish Penicillin we rely on.
From my house to yours, with love."

Ingredients: cheesecloth, dill...

"This is my first attempt at old fashioned chicken soup from scratch, and I'm quite proud of the finished product. I seasoned and reseasoned with salt and pepper several times throughout the cooking process until I achieved the taste I was looking for. The broth was a last minute addition, and though purists may disagree with its inclusion, I..."

Ingredients: reduced-sodium fat-free chicken broth, cold water...

"My emah (mother) was famous for her matzo balls. We enjoyed them year round and now my sister and I continue the tradition. We prefered them to be thick and dense. If you prefer light and fluffy matzo balls just boil them longer."

Ingredients: club soda, pepper, eggs...

"This is a traditional dish for Passover or the Jewish Sabbath. There are a couple of similar recipes already posted here, but this got *raves* at my seder last year. It's from The World of Jewish Cooking by Gil Marks, who I love; his recipes have never let me down."

Ingredients: kosher salt, parsley, water...

"Adapted from a recipe in Cook's Illustrated Magazine, 1996."

Ingredients: cracked black pepper, fresh dill...

"Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's..."

Ingredients: nutritional yeast, fresh dill...

"Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its..."

Ingredients: fresh ground black pepper, eggs...

"There are lots of great borscht recipes at Zaar...but not my mothers' recipe. She BOUGHT IT! Oh, so simple and only 25 calories per cup, 0g fat, and only 6 carbs!"

Ingredients: low-fat sour cream, borscht...

"Yes, I make a mean matzo ball, thank you. And I shall share my method as the first recipe I will post. The debate over seltzer goes on but no one here at the Zaar has mentioned separating the eggs! I believe this gives these dumplings both fluff and bounce."

Ingredients: pepper, dried parsley flakes...