Cranberry Pear Sauce
This is not your traditional applesauce. For one, it calls for pears. And second, this fruit concoction is cooked in a good amount of honey. It takes just a few minutes to prepare. Serve it warm or cold, latkes or as a stand-alone side dish.
Tu BiShvat Fruit and Nut Cups
This dish pays homage to the Seven Species, which we eat on Tu BiShvat.
Songs of the Season
When JanetheWriter reminded her friends on Facebook, 'tis the season to be satiated with the songs of the season, I promised her I would tell my favorite White Christmas story.
“Paj-kes” – Korean Latkes
Becky Jaye shares her family recipe for pajeon, a Korean potato pancake often made with scallions and other vegetables.
Chocolate Chip Mystery Mandelbrot
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.
Deluxe Buckwheat Almond Cake with Raspberry Filling
This dessert pairs a delicate nut flavor with raspberry preserve filling.