After years of making the weak, watery Ashkenaz muck that Mira so disdains, I ran across this recipe in the The New York Times Passover Cookbook, credited to Larry Bain and Catherine Pantsios as an adaptation of his gramma’s.
After years of making the weak, watery Ashkenaz muck that Mira so disdains, I ran across this recipe in the The New York Times Passover Cookbook, credited to Larry Bain and Catherine Pantsios as an adaptation of his gramma’s.