Does anyone have a recipe for hard, baked matzoh balls. The kind you plop into soup, and press down with a spoon so they fill up with the soup? I think the origin of these is Lithuanian or Latvian. Thanks
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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