Shalom, y’all!
Thank you for subscribing to What Jew Wanna Eat! I’m so happy to have you here.
No matter your religion, I hope you enjoy these tasty recipes! My modern interpretations of classic recipes like Kimchi Quesadilla Latkes, Bourbon and Coffee Braised Brisket, or Candied Ginger, Almond and Cardamom Rugelach, bring new light to old favorites. I love bringing ingredients from other cultures, to create a whole new unique cuisine.
Read a little more about WJWE here, browse recipes here, check out my first cookbook here and my tour dates here, and make sure to follow me on Facebook, Instagram and Pinterest for more shenanigans! And my shenanigans I mean recipes, with a hint of behind the scenes shenanigans.
You can also shop for cool Jewish gifts on my store ModernTribe. Use the code MISHPACHAH to save 10% off your order!
Email me anytime at [email protected] with questions, recipe ideas, or just to say hello!
Mazel!
Amy & Bubbe
what a pretty woman you are!
Aw thanks, Barbara! I’m blushing!
I CONCUR with Barbara above AMY. That you are! On you that blush looks GREAT!
Thanks, Ben!
Your way with words in your posts is so entertaining. You sound like a person who is really quick with a comeback when your around anyone or in a group, I bet all eyes are on you, everyone waiting for your next reply to a room full, or just one person.
You have a lot of post I have to read just to catch up, which I`m sure I`ll never do. I`m going to gie it my best shot though Just to get to know you better. Anyway, all I can say is Shalom! Ben
Aw thanks, Ben!
I am so happy that O found your page ,I want to follow Amy
You would just love my Red Velvet 3rdfloorpizza…
I agree, you are very beautiful, love your post of the different types of foods although I’m not Jewish we abide in all the laws and we don’t eat unclean food which makes it perfect for us and love your recipes thank you
Thanks, John!
You are stunning! Thank you for sharing your recipes! I can’t wait to try them and serve them for this up coming christmakkuh!!!
Thanks so much, Brynn! Let me know how it goes!
Thank you so much for the fantastic web site.
Thanks for reading, Karen!!
I am jewish I love to be jewish my parenta came from Poland and Russian I am a cattering in Mexico I sell Jewish food. The food that my mother in low techme, my granmother and my mother. I love your emails and iwant to by the book from recepes ana olso I would like to by
the one that says I AM THE SHMIR OF MY LAX. thank you
I R M A
Thanks for reading, Irma!
Yes Amy you have an attractive personality!
I can’t wait to start checking out all the recipes. I would really love to win the mensch on a bench. I saw it the other day at the store
Thanks, Janet! Make sure to subscribe to my emails so you never miss a new recipe!
I am waiting for more interesting jewish recipes from you. You look great. Love Anita
Wish I could look like you from cooking! Instead I look like me from cooking!
Aw thanks, Jan! I’m blushing.
You are great and your recipes are not complicated at all. I would like to have a recipe for Sugar Paste with kosher gelatine or flower paste. That will be really good if you can put it on the website so that everyone who is interested in making the sugar or flower paste can enjoy it as I will. Most recipes now are using leaf gelatine and they are not kosher therefore I need to use gelatine and if you could advise which one would be better to use. I live in Australia and I want to be able to find the gelatine. The other gelatine advised to me was Agar Agar but again I do not know the qualities used. Thanking you
Your site looks informative and fun. I can’t wait to begin.
Thanks for reading!!!
Where do I find an apron like yours?
Oh my Etsy page! https://www.etsy.com/shop/WhatJewWannaEat
I like to have the recipe for the chocolate meringue cake with cream cheese whipped cream and home made chocolate syrup.
Thank you
Moshe
Here it is! http://www.imperialsugar.com/recipes/category/Gluten-Free/Chocolate-Meringue-Cake-Cream-Cheese-Whipped-Cream-Chocolate-Syrup
You certainly are chamuda(sweet) AND LOVELY—-have followed some of your recipes and they are great——–I know it is tough ,but can you publish some gluten free-sugar free goodies—-Some of us here in the holyland follow that diet—and always looking for new recipes——take care and have a great year with health and happiness for all.
Aw thank you! Check out my latest post for a quinoa bowl. It’s gluten free!!
Darling Amy…Jew are not kidding, I am looking forward to making my own lox this weekend, no more purchasing the overpriced measly pittance sold at the market, I’m going for the real thing thank to you and Bubbe.
Ha enjoy it!!
I sure wish someone would realize that we need to be able to buy a decent bagel in Georgetown!!! We cannot.
Hi Amy. Love your site. Finally a food blog in Mama Lukshen, I mean: Mama Loshen. 🙂
Aw thank you!
I’m 78 years old, born and raised Jewish, and chicken livers were NEVER used for chopped liver by either my maternal or paternal side of the family. 1) They’re so small it takes a helluva lot to make enough chopped liver for the family even if it’s just an appetizer. 2) Not all that many stores sell them so you may find they’re harder to acquire than you thought. 3) The result is more mushy pate than chopped liver. 4) Very often the chicken livers are bitter and you definitely do not want bitter chopped liver. That’s why the best chopped liver is made from beef liver, at least in my opinion and the opinion of my entire family all my life. However, whatever liver you use, you definitely need plenty of gribenes (cracklings made from chicken skin) and carmelized onions. Most important, of course, is schmaltz (rendered duck, goose, and/or chicken fat) but that can now be found in the freezer section of many supermarkets.
Sounds like you need to try my 92 year old Bubbe’s chopped chicken liver. It’s the best! Never bitter. But thanks for your opinion!
If I were 40 years younger, I’d ask you to marry me – but I’m not, so I won’t
Amy, glad I found you. I never knew my grandparents they were sent from Poland as children to relatives in the US to survive the Holocaust. But I have my great grandmothers Star of David and Lamb. I was told they are both solid gold by a jeweler. I love your personality and spirit.
Wow! Thank you for reading and sharing your story.
I have been subscribed for years and the site keeps telling me to sign in . Help!
I’ve made the babka so many times and now I cannot believe this! I can’t get in! Help !!!
My Email is- [email protected]
I am not sure what you mean! You do not have to sign in to access recipes.
I make vegetarian chopped liver and love it. As a matter of fact, I made it last week and something didn’t taste quite right. I had used YELLOW onions. In your recipe it asks for white onions. What is the difference? How long can we keep it in the fridge? Next
time I make it will use white onions. Thanks….. Aileen….
White onions are naturally sweeter and milder, so that may have made the difference. I would keep it up to 5 days.