Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?
When making traditional gefilte fish, if you don’t like the jelled broth, you can skip using the bones and skin; it is the collagen in the bones that jells the liquid when chilled.