My grandparents really knew how to cook. It seems to me that everyone born in the \”old country\” — in this case Transylvania — was born with built-in cooking intuition. Somehow they could create the most scrumptious meals using no fancy equipment, or even measuring spoons.
There’s no longer a need for frantically searching for the best brisket recipes. Stephanie Pierson, author, food writer and brisket lover, has written a cookbook filled with only the best brisket recipes, accompanied by illustrations, poems, cartoons and musings. “The Brisket Book” has a recipe for everyone, and it’ll turn you into the star of any potluck. $30.
A three-foot dancing dreidel and a visiting Holocaust survivor recall the ageless tales from a fresh perspective, when PBS station KCET airs \”Chanukah Stories\” on Dec. 24 and 25.
Latkes are a simple form of potato preparation, as potato dishes go. But simplicity in cooking, as the food writer Richard Olney wrote, is a complex thing. I have had rubbery latkes, starchy latkes, undercooked latkes and latkes so greasy that two of them could run a diesel engine for a week.
Year after year I would walk up the pathway to Grandma Gussie\’s apartment, passing her kitchen window on the way to the door. I would hear the clanging of spoons, chopping of potatoes and vegetables or the tea kettle whistling on her tiny stove.
Scientists at the Technion-Israel Institute of Technology in Haifa have come up with an alternative way to preserve food, which promises to keep latkes frying-pan fresh — even months later — without extreme heat, chemicals or freezing.
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