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    130 Recipes

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    Excellent sugar cookies from my sister-in-law, Lynne. Even my mother (her MIL!!) loved them. Hope you do too.

    Recipe #186791

    My mom is an old time Galicianer, from eastern Poland, who specializes in "heimish" food. My husband is from nearby Ukraine, and when we come to visit, my mother delights in spoiling him with the food he so misses and loves. This borshch is one of those classics. A warming soup, a hearty meal, a pot of love. It tastes even better the second day.

    Recipe #186789

    I got this recipe almost 20 years ago from my friend, Miriam. Unlike many apple cakes, it is a breeze to make. The cake is dense and delicious.

    Recipe #186788

    Another recipe from my beloved teacher, Rivka. This makes a vegetarian "kishke" that is excellent in cholent. I suspect it can be baked and eaten on its own, but I never have. If you have other ideas for it, please let me know

    Recipe #186787

    A wonderful make-ahead side dish that can be frozen and reheated. It uses things that are usually hanging around in the kitchen, is easily doubled, tripled,etc. I got this recipe from my beloved teacher, Rivka, who is a of grace, hospitality and kindness. Her food nourishes the body and the soul. For passover you can substitute matzo meal or potato starch for the flour. Add a bit less than a cup, I think.

    Recipe #186786

    This is an easy and delicious variation on a cabbage streudel, and I often serve it on the holidays as a lovely addition to the table. You can surely substitute other vegetables, but this combination is my favorite. If you add the optional caraway seeds it has a nice eastern European taste to it.

    Recipe #185998

    I was looking for a fish recipe to serve as a cold appetizer, and found one that was something like this. Since, being me, I was missing a good number of the ingredients, I improvised and came up with this. I think that substituting marinated artichoke hearts for the hearts of palm might be tasty too, but I've never tried it that way.

    Recipe #174655

    Another fresh and delightful salad from my friend, Alla. All amounts are estimates-- use your own best judgment.

    Recipe #167287

    Another great salad idea from my friend, Alla. This is the perfect recipe when you have about 5 seconds to make up a salad and no dressing on hand. ALL MEASUREMENTS HERE ARE APPROXIMATE. Adjust to your taste. This dressing goes on a huge array of green salads; experiment freely with this. It is also a good way to use up that leftover pickle juice which some of us feel guilty just tossing down the sink. (My husband will drink the stuff straight, but the mere thought of that, well...)

    Recipe #167054

    As rebbetzin of a young, energetic and HUNGRY shul, I have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. One of our eagle-eyed members tasted this delicious brew at another shul and brought its secrets home for us to use. Now we make it monthly at our Shabbat Mevorchim lunch (we make a cheaper, veggie cholent for regular kiddushes) and everyone is happy. We often add 4 or 5 loaves of frozen kishke too, but when I tried to put that in the list of ingredients, the website did not recognize "kishke" as a viable ingredient. (I think many cardiologists would agree) Hope you enjoy it as much as we do.

    Recipe #166007

    A nice change for passover. Adapted from a recipe on

    Recipe #161533

    A Passover recipe from Looks refreshing. Haven't tried it yet. Cooking time is mostly freezing time.

    Recipe #161532

    A nice change for passover or any time. From Dressing can be made one day ahead and brought to room temperature before serving.

    Recipe #161426

    Made for those of us who often only have time to bake in the wee hours of the morning (or when we are half asleep), this super easy banana cake offers a great way to use up the , overripe bananas sitting on the top of your refrigerator, and still make something that everyone will enjoy. It can be frosted or not, but I usually don't bother; it stands on its own. Another winner from "The Makings of a Meal."

    Recipe #159273

    This simple, easy, consistent noodle kugel was named "Yellow Kugel" by our former boarder (and still friend), Dvora, who had the bad fortune to live with us when I was pregnant with our third kid, and therefore NOT in the mood to cook. I was still able to handle this, so we ate a lot of it. Fortunately, Dvora didn't mind. (Me either) Adapted from a recipe in "The Makings of a Meal."

    Recipe #159271

    Another winner from the Amit Women cookbook entitled "The Making of a Meal." This one was submitted by Barbara Geller.

    Recipe #159269

    I got this London broil recipe from a cookbook produced by a local chapter of Amit Women ("The Making of a Meal"). These kinds of cookbooks can be gold mines, as everyone does their best to strut their stuff. In this case, the original author, Rachel Abittan, did just that, offering us a scrumptious roast recipe that has been acclaimed by many (and is incredibly easy, to boot!). Hope you enjoy it as much as we do.

    Recipe #159268

    Found this in an old issue of Working Mother magazine. Haven't tried it yet, but I want to, so I'll record it before I lose it. If you try it, let me know what you think.

    Recipe #157453

    Just found this recipe in an old edition of Working Woman Magazine, and would like to try it. Since I am very likely to lose it if I dont record it quickly, I'm adding it here in the hope that someone else will benefit from it. If you try it, pls let me know what you think. Can be served hot or at room temperature.

    Recipe #157439

    I just had the great pleasure of imposing upon my wonderful friend Malka for a visit in Jerusalem. One night she served us these fragrant, delicious roasted vegetables, and we all but licked the bowl clean. Were they only delicious it would be nice, but they are also almost effortless to make. So, I share them here in the hope that any of us can make them, even without Malka's special dose of love for guests. I recommend using a variety of veggies and colors-- it will be lovely.

    Recipe #156426

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