The first sourdough bread I made was from Miriam Kresh’s recipe at Israeli Kitchen. Since then I’ve made it numerous times, especially when I am hosting a meeting or party. I’ve recently made some healthy adjustments including cutting out sugar and substituting olive oil. I often add nuts, and substitute spelt for some of the […]
July 14, 2013
Whole-Wheat Pretzel Recipe
Summer vacation is here and I am always looking out for fun activities. Yosefa called yesterday and suggested we do a baking project with the kids: pretzels! This recipe calls for conventional yeast but when I have more time I will attempt to make it with sourdough. The kids enjoyed kneading the dough and molding […]
February 2, 2011
Video: Lasagne with Fresh Homemade Pasta Dough
When one of my children asked whether making fresh lasagna is worth the effort. I pointed out that cooking up lasagna noodles also takes time and energy. Pre-cooked noodles are quite expensive and don’t have the same texture. If you don’t find rolling out dough a chore, try this easy recipe for gourmet results (unappreciated […]
May 10, 2010
Burning the Candle at Both Ends: Interview with Norma Ritter
Please welcome Norma Ritter for today’s reader interview. Norma, can you tell Cooking Manager readers about yourself? My name is Norma Ritter and I live in Glenville, New York, which is just outside of Albany, the state capital. I am an ex-pat Brit who moved to the USA to marry her American sweetheart, Glenn, 36 […]
March 29, 2010
Interview: Yemeni Lahuh Bread with Penny
January 11, 2010
From Tuna Surprise to Persian Chicken: Interview with Ariela
1. Name, location, family: Ariela Gordon-Shaag, 42, Yishuv Alon, Israel. My husband is DH (dear hubby), a 7th generation Jerusalemite and we have 5 kids: N (boy -15), R (girl -14), A (boy – 12), N (girl – 7) and E (boy 2.5)
2. What do you remember about family meals when you were growing up? What was your mother’s cooking style? Dinners were made using canned soup as a main ingredient. My mother’s specialty was Tuna Surprise – the surprise being that it does not have tuna in it.
January 4, 2010
Gefilte Fish Recipe and Interview with Reader Chana Rogow-Futch
Please welcome Chana, also known as Cecelia Futch, the second in a series of interviews with readers of Cooking Manager. She’s a friend of Tikva, who was interviewed last week.
December 22, 2009
How to Make Patties from Anything and Everything
I read an article by a woman trying to get a recipe for the patties her European-born grandmother would make. The grandmother started by removing a covered plate of cooked zucchini from the refrigerator. The granddaughter tried to get down exact quantities with no success. The granddaughter just knew that the dish was delicious. She didn’t know that there was no set recipe and they were different each time.
Here is my guide to making patties. You can use fresh ingredients or pre-cooked. The basics are eggs, a filler like flour, breadcrumbs or oats, and flavorful meat, fish, vegetables, milk or cheese. The patties need to hold together.
December 16, 2009
Spanish Rice with Variations
Spanish rice doesn’t refer to a particular type of rice. It’s a cooking method. Instead of just cooking rice with water, you saute onions, add the rice, and brown it for a few minutes before continuing to cook. Spanish rice can be a side dish or a one-pot main course with the addition of meat or beans. My mother usually added an egg at the end for protein and to hold it together.
