Opposite this recipe in the book “Eating Delancey” is the following quote: “Somehow the ingredients that are in chicken soup prevent colds and relieve headaches. However my favorite Jewish food is chicken chow mein.” — “Professor” Irwin Corey, Comedian. Such quips are strewn throughout the volume, along with tidbits of easily digestible history of the Jewish foods of Manhattan’s Lower East Side.
Wish your matzo balls were as light and fluffy as those from New York’s venerable 2nd Avenue Deli? They can be, because the recipe is featured in “Eating Delancy” — and we’ve got it right here.
Sporting a sparkly tank top on a sweltering Sunday, Judy Perly steps onto a tiny platform that doubles as the stage at Free Times Cafe, her downtown Toronto restaurant.
Most people envision a trip to Europe as an opportunity to visit museums, look at architecture, tour historical sites and occasionally meander through bucolic lands off the beaten trail. Often the trip includes more than one country, but rarely does it include eight countries and nine cities in seventeen days. That was my experience recently, when I accompanied my husband on a lecture tour throughout Europe. He would be busy, and business regulations prevented me from joining him for many meals, so I had to be creative with my free time.
The cooking traditions of the Middle Eastern countries as well as those along the Maghreb — the northern coast of Africa — all have stuffed vegetables in their repertoire. Jewish cuisine from these lands abounds with stuffed foods creating a hearty dish that is more reliant on the vegetable than on the expensive meat. Traditionally this is served with couscous but rice, noodles or quinoa work too.