More stories
Tzvi Mirkin’s coffee
Coffee is the smell of childhood. And, in a way, envy. Parents brewing coffee on weekend mornings (and on weekdays too, but everyone had breakfast at different times). And a burning desire to try it, despite being told that it was too early for kids, bad for the heart, and so on.
View the recipeGranny Riva’s blintzes (from Olya Zelzburg Alterman)
Blintzes are a family tradition, and it all started with Baba Riva, whose signature blintzes Olya adored since childhood. Since then, Baba Riva’s blintzes have traveled the world: Olya made them in Russia, Israel, and the USA, teaching anyone who wanted to learn the secret. Now the tradition continues with her daughter, Alice, who demands blintzes every weekend.
View the recipeMedieval flatbread from wholegrain flour
Simple food often brings warm feelings - it doesn’t call for special occasions, and it’s both humble and familiar. When Sonya was writing her dissertation on the Celts, she met a historian from Scotland through ICQ. He helped her with linguistic research, and in return, she shared a recipe for wholegrain flatbread made from leftover oatmeal and flour. He called them “medieval flatbreads” and still makes them for his family to this day.
View the recipe
All recipes on the site come from our subscribers.
You can also become an author —
send your recipes and related stories to us via the bot.
Our projects
hopecooking 2©24
Go up