Pinhas Slobodkin, center, with staff at a Moscow event serving kosher food in 2014.
When I was growing up in the 1950s, none of my friends had a sukkah in the backyard and I do not recall one at our synagogue.
This Sunday, October 4th, New York City’s Lower East Side will be a pickle-lover’s paradise. Pickle Day 2015 will take place on Orchard Street, paying homage to the days when pickle shops thrived in the neighborhood.
The list of foods I don’t like is short. And today it got even shorter, because today I gave stuffed cabbage a second chance.
When Forward food editor Liza Schoenfein made this delicious dish (featured in “Eating Delancey,” ), she used leftover cooked rice for the filling, reduced the amount of brown sugar to 3 tablespoons for a less sweet sauce, opted for currants instead of raisins and left out the ginger snaps. The results were fantastic.