On a mountainside in Shady, just outside Woodstock, in a house blessed with a spectacular vista of distant rolling peaks, I learned to make potato knishes and cheese blintzes. Food reporter and Queens restaurant critic Suzanne Parker taught three of us to roll dough, pour batter, and judge the doneness of Jewish delicacies as she demonstrated one of her “Cooking Classes with a View.”
“Anyone with basic cooking skills can follow a recipe,” said Parker, “but there are some things you have to be taught — how dough feels when it’s ready, how it looks when you’ve stretched it . . .
➜ Subscribe to keep reading.
Already a subscriber?