Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Fannie [Bailey] and Lisa [Collis Cohen] prepared these blintzes for me when I visited Atlanta. We ate them with homemade challah (just prepared by Lisa for Sabbath that evening), jam, sour cream, fresh fruit, and coffee. Clad in aprons, the three of us shared stories about food, family and home. Serve hot with sour cream and/or jam.
For the filling:
From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie
Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by
permission of the University of North Carolina Press.
by Greg Stegeman | Have you ever been sitting at a deli and thought, “What is the difference between corned beef and...
by Pamela Vachon | Tomato, tomahto. Potato, potahto. If you’re here to settle a produce aisle bet on matters of semantics...
by Colleen Rush | Maybe you've never wondered, What is the difference between brisket and Texas brisket?—maybe you didn...