Questions with this tag should be about traditional ingredients, preparations or dishes of Jewish culture - such as matzo, challah or latkas. Questions about ingredients common to Jewish-style cooking, but which aren't about a specific Jewish dish, should not use this tag.
I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite ...
I have a surplus of matzo this year thanks to Costco, and I assume I can crank out my own matzo meal and matzo farfel at home from whole matzo. Has anyone done this? Should I just put the matzo in a ...
It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup. I can make a pretty mean chicken stock, but my matzo ...
What are the best type of apples to use when making Charosset for Passover? I'm torn between something more neutral like Gala vs something tart (which might work well with the sweetness of the rest ...
I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons milled, gelled flax seed in 9 ...