In Spain when I grew up, kids would go home for lunch between 12:30 and 2:00 p.m. At that time on our birthdays, my mom would always make me and my siblings our favorite meal and cake. My favorite meal was tuna lasagna with homemade pasta and bechamel sauce followed by a dark chocolate sponge cake. I still have a vivid memory of the smell and the taste and the happiness that this tradition brought me growing up. It was really special! – —Spanish Teacher Rosario Sánchez Gómez
When I was little, I would help my grandma prepare matzah ball soup. She instructed me on how to make the soup stock so that it tasted rich. The secret was using dark meat with skin and cooking the soup the day before so that you could let the soup cool and be able to skim off the extra fat but still have really rich stock. The soup had this dark golden color and always tasted delicious.
I had relatives who would make matzah balls that were as hard as baseballs and sat in the stomach like stones. But my grandmother’s kneidlach (yiddish for matzah balls) were always light and buttery (without using butter, of course). I inherited her pots and pans after she died, and I’ve never made a chicken soup in any pot other than the one she used. The pot releases the right amount of flavor and always keeps my matzah balls light and melt-in-your-mouth delicious.
—History Teacher Susan Glazer