1. Preheat oven to 425°F. 2. Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid.  3. Remove mixture from food processor and place in mixing bowl. 4. Process eggs, water, oil, and salt in the food processor and pour into the potato-onion mixture.  5. Add the meat into the mixing bowl and combine everyth ..read more

In a bowl, mix egg, farina, salt and olive oil until well combined. Let stand 30 minutes, either in refrigerator or at room temperature, until firm. Place broth in a 4-quart stockpot and bring to a boil. Using a tablespoon, scoop up farina mixture and drop in soup. Repeat, placing as many dumplings as you can in the pot without crowding. Lower heat to a slow, rolling boil (too strong a boil will cause dumplings to fall apart). Cook 15 to 20 minutes, or until a dumpling cut in half is no longer yellow on the inside. Repeat until finished with all the batter. Place 2 to 3 dumplings in each bowl ..read more

1. Warm the milk until it is between 80-100°F, and just warm to the touch. Add the milk to the bowl of a stand mixer fitted with a dough hook attachment, or add the milk to a large bowl if kneading by hand. Add the sugar to the milk, then sprinkle the yeast on top. Whisk the mixture and allow it to activate and become foamy for about 5-10 minutes. Once the yeast is activated, add the oil to the milk mixture, then add the flour and salt. If using a stand mixer, start mixing the dough on the lowest setting. Once the dough starts to form a ball, increase the speed to medium and knead for 6-8 minu ..read more

Preheat the oven to 350°F. 1. Rinse the rice well, then place it in a bowl of cold water to soak as you prepare the other ingredients. This helps remove excess starch and makes for fluffy rice. 2. Cut the chicken thighs into 2”-3” pieces, and salt with 1½ teaspoons of kosher salt and freshly ground pepper. Reserve. 3. Peel and julienne (matchstick cut) the carrots. Alternatively, you can use the medium holes of a box grater, or the shredder attachment on a food processor to grate the carrot. Peel and halve the onions, then slice them thin. Halve the garlic heads crosswise and reserve. 4. On me ..read more

In a large heavy pot, a Dutch oven is great, heat oil over medium. Add onion and saute for about 8 minutes until softened. Add Jamie Geller Hungarian Rub, caraway garlic, peppers, and carrots. Continue to saute for another 5 minutes until vegetables have softened and spices have toasted. Add beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat has browned. Sprinkle paprika and caraway seeds evenly on top. Add diced tomatoes and broth. Reduce heat and cover pan, let simmer for about 2 hours, until meat is tender, keep warm until re ..read more

Prepare a large bowl filled with cold water. Peel potatoes, and as you finish each, place in cold water to prevent browning. Heat oil in a large skillet over medium heat. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. Add eggs, matzoh meal, salt and pepper and mix well. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them t ..read more

1. In a large bowl combine EVOO, egg, egg yolk, vanilla extract, water, sugar, and yeast.  Mix until blended.  Gradually add the 2½ cups flour,  ½ cup at a time until the dough is smooth and tacky but not too wet or sticky. Remove dough to lightly floured counter and knead by hand for 5 minutes. Place dough ball back in bowl, cover with a piece of plastic wrap and let rise in a warm place for 1 hour.  2. Preheat oven to 375℉/190℃. Prepare a large plate or container that will fit the dough with a mix of cinnamon and sugar.   3. Place dough on a lightly floured coun ..read more

Preheat the oven to 375°F. Grease a 9 x 13-inch baking pan with oil. To make the dough: In a large bowl, gently stir together the flour, sugar, and baking powder. Stir in the 1/2 cup oil, eggs, and warm water to form a dough. Set aside. To make the filling: In a large bowl, coat the apple slices with the sugar, cinnamon, jam, lemon juice, and matzo meal. Divide the dough into two equal parts. On a floured surface, roll each ball of dough until it is approximately 1/4 inch thick. Press one sheet of dough against the bottom and up the sides of the prepared baking pan and fill with the apple mix ..read more

1. In a large, non-reactive bowl, toss the shredded cabbage with the salt. Use your hands to knead and squeeze the cabbage well, to release as much liquid as possible. If you are using juniper berries, mix them in now.  2. When you have squeezed all the life from the cabbage, place it in a cylindrical plastic bucket or glass jar. (Don’t use a metal vessel - the salt will react with the metal over time.) Find a smaller jar or bucket that fits inside the first one. it will be used to keep the cabbage weighed down while allowing the liquid to rise. Use a jar of water or a clean bri ..read more

1. In a medium saucepan, boil 1 quart (950 ml) of the water and add the salt, garlic, honey and pickling spice. Stir to dissolve the salt. Combine with the remaining 2 quarts (1.9 L) of water, ice and beet juice, if using. Pour it into a container that has a tight-fitting lid and will fit the brine and pastrami. Allow it to cool completely before adding the brisket.  2. Trim the brisket of any excess fat, but make sure to leave about ¼ inch (6 mm) on the top. Once the brining solution is cooled completely, add the brisket, cover the container and refrigerate. 3. Allow the briske ..read more