Submitted by Amanda C.B. This is based on a David Lebovitz’s recipe. He is a published chef who lives in Paris and blogs at davidlebovitz.com. He calls it Crunch. I call it Crack. Once you start eating it you can’t stop. I’ve been making this treat for years now, with lots of topping combinations. I always make it for Passover and Chanukah. Once I even made some for my … Continue reading Gone in a Flash Matzah ‘Crack’
Submitted by Rachael, Ancesister at Ancestreats. This recipe is a riff of the Chow.com recipe, “Matzo Granola with Apricots and Pistachios.” I turned to it during my family’s Pesach Breakfast Revolt of 2012. In observance of Passover, my children were not allowed their morning standby of multigrain Cheerios so they went on a food strike. They cursed my plated Matzo-brie (fried matzo) and refused a healthy … Continue reading End the Strike Passover Granola
Submitted by Rachael, Ancesister @Ancestreats. During the month of March many Irish Americans reconnect with their family heritage. According to the Ellis Island Foundation, more than 4 million people left Ireland from 1820 to 1920 and headed to the Port of New York. You can visit The The Statue of Liberty-Ellis Island Foundation, Inc. ( http://www.ellisisland.org ) for more about the immigrant experiences of those who stopped at the … Continue reading Tastes Like Butter Irish Stew
Submitted by Elan. When we have a party in my class at school I like it when Mummy bakes these cookies. At home we call these Chocolate Jammies because they are made with jam and chocolate. I have a tree nut allergy. Usually I can’t eat the baked goods that other parents bring in. This year we have a classmate who is allergic to milk … Continue reading Jam It With You Chocolate Jammies (allergen-friendly cookies)
Submitted by Rachel Kaufman. My mom has been making this for years and taught me how to make it. It is like comfort soup for me now, and super easy to make. It is really good hot or cold. Region: Americas Recipe Origin: USA Ingredients 6+ large zucchinis (or 12+small ones) 1 large onion pinch of curry powder 1 whole bay leaf (dried) 4 cups vegetable … Continue reading Hot or Cold Zucchini Soup
Submitted by Beth Alyse Snyder, Owner and Executive Stylist at Guerrilla Makeovers. When I first moved from New England to California, I remember having lots of conversations about California culture with kids who had grown up here. There were so many differences between how we had lived our lives in the two places. What really stuck with me were the differences I discovered in the category of shared … Continue reading Part 1: West Coast Lemon-Sage Chicken in Wine
Submitted by Cheryl. When I think of holidays with my family, the meals were always at my Parent’s home. Served in the dining room, which was next to the kitchen, I remember the procession of food being put on the table. Always , there were several jello molds. One of which was the lime jello mold. It didn’t matter what holiday meal we were eating, … Continue reading Lip-Smacking Good Lime Jello Mold
Submitted by Evonne. First time I tasted guacamole was at one of my Tia’s fiestas. I was about 5 years old, and I must admit, I wasn’t a fan. The guacamole had onions and jalapenos, and my simple palate just couldn’t handle the taste. I vowed to never eat guacamole/avocado again. Fast forward years later, I love guacamole, which reminds me of my Tia’s fiestas, … Continue reading Tia’s Fiesta Guacamole
Submitted by R. Melissa. Sometimes, the best thing from an old boyfriend is the recipe he made with you before your relationship ended. Here is one of those. In the early 90s, I was coming off of being a vegetarian, and so was the young man I was dating. We ate many of these together because it combined my fondness for creamed spinach with his hankering for … Continue reading Spinach Casserole for Potluck
Submitted by Eric. This is Puerto Rican “egg nog”. Standard fair for Christmas in the states and New Years and 3 Kings Day in Puerto Rico. This recipe substitutes the coconut cream for raw eggs, but but 3-6 egg yolks can be used instead of the coconut cream. If you know how to properly “cook” then this is definitely more authentic and richer! This is my mom’s … Continue reading Coquito
ancestreats.com 