Author: Rabbi Michael Sternfield
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Kung Pao Chicken Recipe
Almost every Chinese restaurant serves some version of Kung Pao chicken. Most, in my opinion, miss the mark They tend to rely on thick, brown sauce with some spice added and a mélange of various vegetables. I feel that a truly excellent Kung Pao should be much more distinctive. The peanuts should be very fresh.…
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Falafel Recipe
Falafel, crunchy fried chickpea croquettes, are Egyptian in origin but have become a signature dish of Israel. Now considered a Jewish food, they definitely qualify as Jewish fusion. The crunchy fried falafel are tucked into pita bread with chopped tomato, cucumber, and tahini dressing, possibly enriched by a spoonful of hummus. Other possible additions (called…
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Lemon Chicken Recipe
Every cook has his/her own personal favorites that are sure-fire hits every single time. I have been preparing this dish for many years and it never fails to please. The fabulous aroma of the ginger and garlic wafting from the kitchen put diners in the right mood even before the dish comes to the table.…
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Cajun Chopped Liver Recipe
One would not normally associate Cajun and Jewish cooking. At first glance, they would not appear to be that compatible, particularly since Cajun cooking often uses ingredients that are blatantly non-Kosher. There is the Kosher Cajun Cookbook, by Mildred L. Covert and Sylvia P. Gerson, which adapts Cajun classics to conform to the Jewish dietary…
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Mexican Gefilte Fish Recipe
I realize that for many traditionalists, fooling around with an old standard comes close to sacrilege. However, in my opinion, gefilte fish desperately needs help. In its usual form, it is at best, an acquired taste. This southwestern version receives fabulous reviews every time. Even people who dislike gefilte fish like this recipe. This is…