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.
Matzo-meal-fried chicken at the Lower East Side Kitty’s Canteen has become so popular that it’s spawning its own take-out spot. Owner Richard Kimmel tells the New York Times that Kitty’s A Go Go will feature an edited selection of the “Jewish food with a Southern drawl” inspired by his grandmother, who worked for a talent agency in New York — and learned to cook soul food from jazz musicians.
Onetime bar-mitzvah boy Drake is going into the restaurant business. The rapper has teamed with star chef Susur Lee to open Fring’s on Toronto’s hopping King West nightlife strip. “The two-level supper club is stylishly decorated (think reclaimed wood, plastic hanger chandeliers over the bar and a basement level that includes a private back entrance), with a DJ booth, leather and velvet banquets and even a side patio,” reports Canuck style site The Kit. No word on whether it’s available for bar mitzvahs.
Ful Medames (Egyptian Beans and Eggs) is one of the many Jewish morning meals worth celebrating.