As I was growing up, one of my grandmother's specialties was a meat-filled kreplach which she made in great batches every year before the high holidays. We would eat some on Rosh Hashanah and Yom Kippur, and then freeze the rest in small plastic bags and bring them out on special occasions throughout the year. These were like gold in our family -- they were counted out carefully, watched over constantly once put on one's plate (lest a table neighbor get mischievous), and bartered for in creative ways. In later years, after I was married, my grandmother would come to my house to make the kreplach. (One brazen, but still-loved, sibling was caught more than once raiding my freezer for the valuable packages.) I have precious videotape of Grandma rolling out the handmade dough, placing the meat filling onto the cut up pieces, and pinching the edges together before dropping into the boiling water. I have no written recipe from her, however, as she never used one -- everything was done by look or feel or taste. She measured water into the dough in the cracked eggshells and she sniffed the meat filling to see if there was the right amount of onion.

After I was married, I discovered that kreplach were also a specialty of my husband's grandmother. Nana's kreplach looked and tasted different, but were equally treasured in her family and I came to love them also. Nana's kreplach were smaller and had rounded edges, while Grandma's were larger triangles with pointed edges. Nana's dough was thicker, but the filling was made with cooked flanken or brisket; Grandma's dough was thinner and filled with hamburger meat. Nana's were served in chicken soup or pan-fried in oil or margarine, while Grandma's were either served in soup or broiled gently with a shmear of chicken fat.

After both our grandmothers passed away, my husband David and I finally decided it was time to make our own kreplach. In honor and memory of our two grandmothers, we make a version that is a combination of both of their recipes, and includes a short cut or two. Making kreplach the old-fashioned way all in one session is a time-consuming activity, taking hours to produce these treasured morsels that are consumed in a flash. We always marvel at how our elderly grandmothers managed to make these themselves, in small kitchens without the modern conveniences that we have today. DO NOT BE INTIMIDATED BY THE LENGTH OF THIS RECIPE. There are many steps, but they are not difficult, and they don't have to be done all at one time. You can also halve the recipe and, although you'll get only about 50 kreplach, it will take much less time and labor.

We serve kreplach only to our most special guests, and hope that they taste the love and history that goes into each one.

This is not much of a recipe and the process is very simple, but here it is.

Food Editor's Notes:

I made maror (bitter herbs – usually horseradish) for the first time using this recipe. Don’t be scared away by Larry’s description of the horseradish fumes. They weren’t quite as strong as he says. I grated the horseradish in my food processor under the range hood in my kitchen. When I opened the processor and removed the grated root, I did have to hold my face away, but it wasn’t nearly as bad as I thought it would be. This is an easy and quick recipe and you will feel good about making from scratch this essential seder food. If you are used to the red color and slightly milder flavor of store-bought horseradish, use canned beets (one small or large can, drained) instead of or in addition to the sugar.

Food Editor’s Notes:  I like almost all potato salads, but this is a spectacular version that can be served at a casual meal or an elegant buffet or dinner party.  There is no mayonnaise in the dressing, just a tasty dressing of olive oil, vinegar, and other simple ingredients.  The most unusual part of this dish is the addition of asparagus pieces.  They add flavor and color, and elevate the dish to a level of sophistication not usually associated with potato salad.  This is easier to make than you imagine, can be made a day ahead of serving, and will be a great accompaniment to almost any entrée or salad.

Food Editor's Notes:
 
If you are looking for a unique dairy dessert, this is it!  The creation of Israeli chefs Tsachi and Linda Buchester, it has been widely copied both in Israel and Europe, but we have yet to see it at restaurants in the United States.  It is similar to an ice cream, cold and creamy with a distinct flavor of sesame.  If you enjoy halvah, tahini, and the like, you will enjoy this dessert.  Even those who don't appreciate halvah, like my son, will delight in the cold creaminess of this unusually-flavored frozen confection.  Just call it "Israeli Frozen Parfait," serve it with a few bright-colored berries and some whipped cream, and it will be a big hit!
 
This recipe says to serve the parfait in slices.  You will have to use a knife to loosen the parfait from the sides of a pan, and a small knife or flexible spatula to remove it.  Or, as suggested in a similar recipe in Joan Nathan's book The Foods of Israel Today, spoon it into glass parfait cups and drizzle it with a little amaretto, kirsch, or the brandy of your choice.  You can also toast one cup of roughly chopped nuts, fold half into the parfait before freezing, and sprinkle the other half on top when serving.  This is a great dessert for company – although it takes about an hour to make, it will be done well ahead of time, leaving you free for other tasks or pleasures.  Enjoy!

This is a fun summer dessert that appeals to both kids and adults. The sandwiches can be made in advance and stored in the freezer, wrapped individually, or assembled just before eating. My husband David makes an open-faced sandwich for himself as a summertime bed-time snack, just by scooping a tablespoon of vanilla ice cream onto a home-made chocolate chip cookie. They are very hard to resist!