My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I…
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For a long time, Wendy’s family’s tzimmes—flanken with sweet potato and carrots, all cooked down to a sweet pot of comfort—wasn’t part of the repertoire. But then it made a comeback.
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Whether the goal is playing at Carnegie Hall or making a killer challah, the path is the same: keep at it until you get good. That’s the lesson in Shannon Sarna’s Modern Jewish Baker.