This Jewish yeast bread is rolled with chocolate, cinnamon, and nuts.
A mix of grated and shredded potatoes gives these latkes a crunchy crust with a softer center.
The matzo balls are best in a strained homemade chicken stock, but if time is tight, canned chicken broth works well too.
Falafel (fa’lafel) is a Middle-Eastern dish of deep fried chickpea balls. The chickpeas are mashed and seasoned then fried to golden brown. Falafel is often served stuffed into pita bread with fresh vegetables or with a dipping sauce.
I love this stewed red cabbage recipe. It has a hint of sweetness and a lot of flavor. A definite crowd pleaser.
This flat onion bread with poppy seed can be eaten as a snack, stuffed with a filling for lunch, or served with dinner.
This colorful dish has a tang from the vinegar and a sweetness from the honey. It tastes better if stored in the refrigerator overnight to let the flavors meld.
The subtle flavor of fennel is the key that makes this chicken dish extra special.
The original recipe calls for zucchini, but I still had some yellow squash in my garden, so I used that instead and the recipe was delicious! The pine nuts add so much flavor!
