Salt and Pepper Kugel: A Noodle Pudding from the Heart My grandmother, Bubbe Rose, made kugel every holiday. Not the sweet kind with raisins and cinnamon that some folks expect. No, Bubbe Rose’s kugel was savory, a comforting, peppery noodle bake that was always gone far too quickly. I remember sneaking bites of it straight … Read more
Anna Bell Mersky’s Legendary Chopped Chicken Liver Paté Growing up, family gatherings at my grandmother’s house were always a culinary adventure, but one dish, in particular, always stood out: her chopped chicken liver paté. The savory aroma would fill the entire house, a siren song leading us to the kitchen. I remember sneaking tastes from … Read more
Schmaltz and Gribenes: Liquid Gold and Crispy Delights The memory is as vivid as the golden hue of the schmaltz itself: my grandmother, Bubbe Rose, standing at her stove, a heavy saucepan bubbling away with what seemed like an alchemy of chicken fat, onions, and water. The scent – deeply savory and subtly sweet – … Read more
Schmaltz (Grieven): The Best of the Best The aroma still wafts back to me sometimes – my grandmother’s tiny kitchen, filled with the rich, savory scent of rendered chicken fat and onions. It wasn’t just a cooking process; it was an alchemy. The way she transformed humble ingredients into liquid gold, ready to elevate everything … Read more
Jewish Deli-Style Chopped Chicken Livers: A Culinary Journey Back Home The aroma alone is enough to transport me back to my Bubbe Rose’s tiny kitchen in the Bronx. Every holiday, nestled amongst the brisket and kugel, sat a humble bowl of chopped chicken livers. Its earthy fragrance, a mix of caramelized onions and rich chicken … Read more
Liquid Gold: Mastering the Art of Schmaltz My grandmother, Bubbe Rose, always had a jar of shimmering, golden goodness nestled in the back of her refrigerator. It wasn’t honey, though its color was deceivingly similar. It was schmaltz – rendered chicken fat – and it was the secret to everything delicious that came out of … Read more