If local, organic, seasonal, grass-fed meat doesn’t do it for you, have you considered going wild and biblical?
Mimi Sheraton, the iconic restaurant critic for the New York Times from 1975 to 1983, is known for balancing traditionalism with an open mind. A longtime resident of New York City, she has chronicled the ever-changing restaurant scene with incomparable precision. Sheraton, who is currently writing for the New Yorker, recently sat down with JCarrot to share her thoughts on how Jewish food has changed in New York City and what role the cuisine plays in her own kitchen.
Traditional Ashkenazi cuisine without fermented foods would be unrecognizable, not to mention less tangy. Latkes would be served without sour cream, and with no corned beef or sauerkraut, a deli sandwich at Katz’s would be nothing more than two vacant pieces of rye toast, unaccompanied by a sour pickle no less. Passover seders would have no wine, and without yeast, we’d be stuck with the bread of affliction all 353 to 385 days a (Jewish) year.
How many times have you thrown away the seeds when slicing a melon? Probably every time, unless you’re a fan of pepitada.