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Black Radish with Schmaltzy Onions
This dish is a take on an eastern European Jewish dish “Ritach mit tzibeleh Schmaltz und Gribener” that was a holiday favorite and my Grandmother Sylvia’s specialty. It literally translates to black radish with rendered chicken fat and crispy chicken skin. I can’t say it is the healthiest of “vegetable” dishes but was one I adored as a child. I’ve made a few changes (mostly the addition on lemon & herbs, and the reduced amount of schmaltz) to the original recipe, but the spirit of the dish is still alive.
Abdoo Family Thanksgiving Stuffing
This stuffing features turkey sausage but can easily be made vegetarian by removing the sausage, and subbing the chicken stock for vegetable stock.
The baked meringues can be stored in an airtight container filled with uncooked rice for a couple of days. Recreate this dessert for a couple of nights. It makes the perfect midnight snack.
Bucatini all’ Amatriciana
This dish is named for the town of Amatrice, about an hour east of Rome…