For Valentine's Day this year I cooked a dish that reminds me of home like no other. It's a family recipe that my Mom knows by heart and my Dad gets on special holidays. Spareribs, sauerkraut and dumplings: Here's my plate before I started inhaling it. Not everyone likes it. I didn't like it until I was an adult and came across a very similar dish in the Czech Republic. I craved home-cooked food at the time and I instantly became obsessed with the dish. The tricky part about the recipe is that it wasn't really written down. My Grandmother, Anita, wrote a copy for my Mom a long time ago but my Mom has since changed parts to simplify the recipe. This is the recipe that my Mom told me and I adjusted on my own. For the Dumplings: These are the dumpling when they were boiling, as they start to get done, they float to the top of the water. 3 c bread crumbs (about a half of a loaf dried on a tray for a day and broken up in a food processor) 3-4 c grated r
Alicia Glaser Copeland, a writer and lawyer living in Minneapolis
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