When I looked up the history of chicken salads, I didn’t really expect to find it, but there it was. “One of the first American

Shish kebab, kebab, shashlik. For those who become confused by the words, the “Food Lover’s Companion” states that kebab, shish kebab and shashlik are used

We buy them in cans; we make them in our ovens. But why do we eat macaroons on Passover? The name macaroon comes from the

A friend, Sandi, from Overland Park, Kansas, sent these quinoa cakes for Passover. She isn’t sure where she got them, but those who use quinoa

When we see on the calendar that Passover is coming, we often turn to our traditional recipes. Looking into my Passover box, I found these

A regular sponge cake pan should be ungreased. A preheated 350 degree F. oven is the best heat for baking a sponge cake. When the

Carob Fudge 12 squares This came from a very old Gourmet magazine with a few of my changes. 1 ¾ cups brown sugar ½ cup

Mom’s (z”l) Cookie Hamantaschen 2 eggs ½ cup sugar 2 ¾ cups flour 2 teaspoons baking powder ½ cup margarine juice of ½ orange or

Whether you’re inviting friends or just having a nice evening at home, try these non-alcoholic drinks with snacks or appetizers. Mock Champagne 6-8 servings This

Potatoes are thought to have originated in Peru thousands of years ago. This is not the case, however. During the Seven Years’ War (1663-1756), Antoine-Augustin

 Cheese Puffs Makes 40 This recipe comes from an American food magazine and takes about 30 minutes preparation and making time. 1 cup water 6

Everyone knows the history of latkes, and there is no particular history associated with apple latkes that I can find, but they make a great