This recipe for kreplach is from Elaine Grossinger Etess, daughter of the owners of the famed Catskill resort, Grossinger's, She has passed along her memories and her mother’s recipe to the chef at Forest Trace, Greg Bainbridge, who updated the classic dumplings and now serves them to his resort residents. Although Chef Greg uses prime rib, do keep in mind that the filling can be made with ground chuck, shredded brisket, chicken or even vegetarian.

For a taste of the past with this fabulous recipe, please click here.

Shelley Young, owner of The Chopping Block Cooking School, demonstrates an easy way to make homemade applesauce.

Make an easy dessert that looks and tastes like it took much longer to prepare – start with Pepperidge Farm Frozen Apple Turnovers.

KosherEye Friend Tina Wasserman demonstrates three ways to shape a round challah for Rosh Hashanah.

Click here for Tina's recipe.