My cousin and her daughter suffer from Celiac Disease, so whenever I spent the weekend with them I try to bring gluten-free treats that they can enjoy as well. These cookies have proved very popular, but I'm always looking for new recipes. Problem is, when I look around online, most gluten-free recipes call for a complicated mix of flours, from brown rice flour to sorghum flour and tapioca starch, that are expensive, not readily available in Israel, and not practical for someone who only bakes gluten free every few months.
There are some foods you might think just aren't worth making at home. Croissants, for one. Sushi, for another. Until recently I thought that bagels—the ultimate Jewish New York food—were on that list. But when I decided to experiment and make them at home, I was pretty surprised by how easy they were, and how incredibly delicious.
There's nothing worse than finishing up your seder with a cake that tastes like... matzah. But when it comes to Passover baking, that's often the case: Matzah meal replaces the flour, leaving desserts that are heavy and dense, with that unappealing flavor. No more! This delicious gluten-free dessert forgets all about matzah, using only natural ingredients for the perfect light, sweet end to your seder.
Potatoes, potatoes, potatoes. They're pretty much a staple of every Passover meal: Without bread or pasta, potatoes are the go-to carb. Now, I love potatoes, so I'm happy to see them over and over again, but sometimes even I get bored of the classic roasted or mashed. These lacy little shredded potato cups, which you can fill with just about anything, are a great way to add a little wow factor to the taste and presentation of your next potato dish.
This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.
Jews love Chinese food. It's well-documented, and even the subject of a paper I wrote in college (I got an A-). But here's another thing we love: leftovers. And the two often go hand in hand: who hasn't ended up with a cardboard carton of white rice in the fridge after indulging in some beef lo mein or General Tso's chicken?
These days, the biggest trend in the classic Purim treats is wild and wacky flavors - in both the dough and the filling - like these red velvet variety from What Jew Wanna Eat, or rum-raisin from Trini Gourmet or this pear and goat cheese offering from Joy of Kosher.