There was a time, in the not-so-distant past, when it felt like the foods of the Ashkenazi culinary canon needed saving. Pastrami, once a well-spiced meat, had turned into a salty ghost of its former self; matzo balls wallowed in flavorless broth, and bagels had become puffed-up versions of what they once were. Thankfully, a small band of talented Jewish chefs such as Noah Bernamoff of New York’s Mile End delicatessen and cookbook authors including Leah Koenig and The Gefilteria crew, has seen to fixing this, restoring shtetl classics to their rightful forms while simultaneously carrying them gracefully into the 21st century.
If you’re a music lover of a certain age, you probably have fond memories of Tower Records, the gargantuan stores that seemed to carry every audible work ever recorded.
Some would argue that there’s nothing funny about treyf.