'So much in return' Conway woman's mission is to find a need, then fill itREAD ONLINE
FlavorUpdated 12:00 a.m., Thu March 26, 2015
The first time I ever attended an American Passover Seder almost four decades ago, I experienced a wonderful sense of deja vu when dinner was served after the ritual retelling of the Exodus from Egypt. Yes, the matzo balls, also known by the Yiddish term kneidlach, served surrounded by rich chicken soup, reminded me of the hearty dumplings, or knodel, I ate as a child. And the main course of sweet-and-sour braised brisket tasted so much... READ MORE
When I think about the garden my mother and grandmother tended surrounding my childhood home in Austria, it always seems to be springtime. They grew so many fresh vegetables, a harvest that always formed the foundation of our family meals. Even in winter, the garden always fed us, thanks to the root cellar, where we stored potatoes, carrots, onions and so many other wholesome ingredients we’d grown ourselves.