This recipe has countless variations, so I present the version that mom taught me. Some people add tahini, but I think that ruins it–I like the zingy flavor this version has. This recipe is best made in late summer, when you have the grill going. 2 or more pounds eggplant, preferably small tender ones 3 […]
Jewish
Beef Borscht – Lillian’s Way
This week we got beets from the CSA. They’re still small but already perfect for borscht! These ones have light-colored insides, so they’re better for beef borscht (rather than the all-veggie cold borscht, which I prefer to be magenta). First I made beef broth from scratch. I think this step really makes the soup, but […]