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This soup, made from fresh tomatoes, has a lot going for it: You can make it ahead by four or five days; you can enrich it with dairy or nondairy milk or cream if you wish; and it’s delicious either hot or cold.
Read MoreA specialty from the eastern part of Romania, turte is similar to Greek baklava, but it’s made with almonds instead of walnuts and drenched with a thick sugar syrup instead of honey.
Read MoreSome people think of short ribs as rustic fare. But they are an ideal choice for the High Holidays – and not just because of the honey representing a sweet New Year.
Read MoreOthers may know it as polenta or cornmeal mush, but for Romanian Jews, it’s mamaliga, and it’s the ultimate comfort food.
Read MoreFor folks who haven’t ever eaten salami and eggs, Ronnie Fein says this dish is worth a try.
Read MoreSome make it old-fashioned, Ashkenazi Jewish style, with paprika, schmaltz and onions.
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