Last December, Julia Braun found herself teaching a workshop at a Jewish food conference on how to use shmaltz — how to use it in a knish, how to make chopped liver with shmaltz and gribenes — when she had her aha moment. “I had this sense of ‘Yes, this is it.’ It came over me in a way that I’ve never felt it before, that finally that’s what I’ve been looking for.”
As the Jewish holidays approach — especially if there’s a lot of entertaining in your future — it’s good to have a few quick, fail-safe, festive dishes in your repertoire. I call them back-pocket recipes. I have one for brisket (cover with tomatoes and onions; cook low and slow for 4 hours) and one for root vegetables (toss with olive oil; roast at high heat until browned and then drizzle with pomegranate molasses for the last few minutes).
This simple, versatile recipe makes the most of summer plums. For Rosh Hashanah, consider swapping in apples and adding a sprinkle of cinnamon, replacing the rose water with vanilla and omitting the zest.
We’re almost afraid to write about Bullets & Bagels — a gun-and-nosh club founded by L.A. mohel Fred Kogen — but we’ll report and you decide.
While we wait for senators to make up their minds on the Iran Deal, two important Jews have announced their opinion on it.
Ben Cohen and Jerry Greenfield, the founders of Ben and Jerry’s ice cream, have announced their support for the controversial deal. The two ice cream mavens wrote in an email newsletter from the liberal nonprofit policy group MoveOn last Wednesday: