Upon recent observation of my sister, who is no novice in the kitchen, I realized properly chopping an onion may not be such common knowledge. As the core ingredient to almost every good recipe, everyone should know this most basic of skills. Simply remember these three steps: planks, sticks, cubes. Cut off portion of root...

Considering much of the country turned into planet Hoth last week, there’s really no reason to wait until Passover for something hearty and kreplach-y. Follow these instructions for a homemade soup that’ll warm your heart (without fattening your ass) during this brutal weather. INGREDIENTS (serves four): 1/2 lb. Ground turkey 1/4 cup Grated pecorino romano...

I’m sure by now you’ve hit a holiday party with all sorts of starchy casserole goodness, but don’t forget about the Jewish version of hash browns better known as latkes. After all, they’re the only good thing about Hannukah (’cause I damn sure don’t get presents anymore). Myself, I’m sick of the predictable toppings that...

We imagine those of you who tried the Future issue’sD-I-Y Loxrecipeare burned out on bagels and cream cheese. So here’s your brunch alternative for cured fish aficionados: Lox Benedict. BERNAISE HOLLANDAISE SAUCE: 1 Egg yolk 1 stick Butter 1/2 Lemon 1 pinch Salt 1/4 tsp. Cayenne In a small saucepan, continuously whisk egg yolk over...