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Are New York's Classic Jewish Food Spots a Dying Breed? Discuss.

Tuesday night I found myself noshing on a piece of rye bread with cream cheese and thinly sliced smoked salmon from Russ & Daughters while gazing up at four giants of New York’s Jewish food world.

The Liqueur-Making Jews of Curacao

JTA — The oldest continually active Jewish congregation in the Americas? Hint: Check your margarita glass.

Lemon Chiffon Bundt Cake Inspired by Israeli Limonana

JTA — This cake is inspired by limonana, the uber-popular Israeli sweet lemonade that’s always punched up with fresh mint.

Food Truck Serves Up Shakshuka — and Middle East Peace?

The Shuka Team (the three 20-something Israeli pals in baseball caps) says that U.N. Secretary-General Ban Ki-Moon (center foreground) just experienced his first taste of shakshuka — and loved every bite.

“The Shuka Truck will bring the PEACE to the middle EAST,” according to a Facebook post from the Shuka Team, three Israeli friends who rolled out their food truck in New York City on December 1, 2014.

Elegy for Chopped Liver

This is an elegy for chopped liver, a common appetizer with a distinguished pedigree. Its origins have been traced to 11th-century Alsace-Lorraine, where it was foie gras, made from the livers and fat of force-fed geese, plus a dash of Armagnac or Madeira, to add moisture as well as flavor, and salt. In France to this day, foie gras is officially a part of the “protected cultural and gastronomical heritage” of the nation.