Notes about Recipes in this book

• Friday night brisket

  • jaelsne on March 24, 2013

    I made this for our Passover Seder. Delicious! Will make it "my" annual meal.

• Heidi Wortzel's honey cake

  • caremefan on January 04, 2015

    In general I like this book, but this particular recipe was not good at all, neither in structure, nor in taste. There is too much coffee that overpowers the honey, and too much liquid ingredients for the flour amount. There are many better recipes. My fav is the Hazelnut Honey Cake from Faye Levy's International Jewish Cookbook

• Irene Yockelson's sweet-and-sour cabbage soup

  • bernalgirl on February 05, 2024

    This recipe is closest to my husband’s family’s recipe, I make the following changes: add 2 lbs. beef bones to 2 lbs. of flanken or beef shank, along with 1 heaping teaspoon tomato paste, snd replace the raisins with two diced carrots. This soup requires final fiddling between the salt, sugar, and sour salt to get it to your taste. We serve it with diced dill pickles, sour cream, and Russian mustard, or Beaver sweet-hot mustard works when I can’t get to a Russian market.

• Mexican spinach and cheese pie

  • Scorpionfire on March 29, 2013

    Matzah spinach pie

• Veal with artichokes

  • lorloff on May 02, 2016

    Really great dish I made this for Passover. It was even better the next day. Would definately make again.

• Barry Wine's stringed beef brisket

  • sebadian on January 06, 2010

    Absolutely the best brisket recipe ever. It's not typical but I have yet to serve it to anyone who hasn't raved about it.