by Geila Bernstein
Ingredients:
1 pound (4 sticks) unsalted margarine, room temperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs-room temperature
2 tablespoons pure vanilla extract
1 1/2 cup matzo cake meal
2 cups potato starch
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ cups best-quality chocolate chips
Directions:
1. Preheat oven to 350°F. Line two baking […]

by Jayne Cohen
This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a […]

by Levana Kirschenbaum
Buttermilk makes chocolate cakes very tender and moist. I make a perfect nondairy substitute for buttermilk by mixing soy milk and lemon juice. I am not suggesting you enjoy this mixture as a drink on its own, but it will do wonders for your baking. I’ve heard from hundreds of people that […]

by Levana Kirschenbaum
After sharing this recipe and all its variations with you, I’m sure that all of you chocolate lovers will think of me very kindly. They look as professional and taste as delicious as if you had bought them in the best boutique. But these are dairy free. Serve them at the end […]

Whether you’re in the mood for love or just an amorous drink to heat up a cold night, sip one of these sinful delights. From a sparkly champagne mix to rich chocolate and coffee martinis, you’ll find these cocktails truly toast worthy.
Sunrise in the Bay
1 oz Ciroc Vodka
1 oz Stirrings Cosmopolitan Mixer
Splash of Champagne
Dried cranberries
Fill […]