Today we’re sharing a recipe from Jewish Soul Food for Beef and Potato Sofrito. The term sofrito refers to a technique rather than a specific dish. First, potatoes are briefly deep-fried and then added to a pot where beef or chicken has been slowly braising. The result is a golden-brown pot roast with meltingly tender meat and potatoes that have retained their shape despite the lengthy cooking.
Today we’re sharing a recipe in The Ellis Island Immigrant Cookbook from Patricia C. Abramoski. Patricia’s husband’s grandmother, Constance Rzodkiewicz, came through Ellis Island from Poland and was detained there for about three months in 1908 along with his mother, who was only 2 years old at the time. His mother, Sophie Rzodkiewicz Abramoski, had gotten a rash on the way over and the officials feared she had smallpox.
Grandma Steiner’s Christmas Cookie recipe comes from Mrs. Robert Patey of Springfield, Illinois, “This is my ‘secret’ recipe for cookies, which has been handed down from generation to generation, beginning with Mrs. Johann Steiner in Switzerland. Christmas wouldn’t be Christmas without these cookies brought from the ‘Old World’.”
A great Thanksgiving dessert! This month's recipe from The Ellis Island Immigrant Cookbook comes from, Nadjeschala Overgaard, who was born in Siberia in 1905.
Today we're sharing a recipe from The New York Times Cooking No-Recipe Recipes. Published this year, the cookbook features 100 beautifully photographed no-recipe recipes. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easy.
Today we're sharing a recipe from The Ellis Island Immigrant Cookbook for German Potato Salad