cooking.nytimes.com
Schmaltz-Roasted Brussels Sprouts Recipe
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
brussels sprouts, schmaltz, garlic, bay leaves, garnish
cooking.nytimes.com
Joan Nathanâs Matzo Ball Soup Recipe
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
eggs, schmaltz, vegetable stock, matzo meal, nutmeg, ginger, parsley dill, salt
