Tomato Matzo BallsJohn Uher
Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup .
What a thrill it was for me as these matzo balls and I proudly made our debut on the Today Show with Katie Couric!
Meat or Parve
Gebrokts
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
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