“One student made Russian Rye kvass yesterday and he’s over the moon about it. It’s his favorite Russian beverage and he can’t find it anywhere near campus.”
This is the perfect finish to a family meal. Our family has one, and only one, person who will always make this dessert. No one else has it in them to even give it a shot. I’ve changed it so that it’s more of an American-Israeli cross between a crumble cheesecake and a whipped-cream kind of dessert. I’ve also added pecans because I like the texture it adds to the crumble. This is a great dessert to bring to the next dinner party you’re invited to. Super easy and can be made ahead!
Perhaps taking a page from the Jewish Museum, which now houses a branch of Russ & Daughters, the Museum of Jewish Heritage has unveiled Lox, a decidedly old-school eatery with an almost nostalgic menu of Ashkenazi favorites.
Michael Solomonov hasn’t opened a restaurant in Pittsburgh — yet. But a new kosher place there is using his recipes.
It’s not at Canter’s or Wexler’s, but at the Ugly Drum, a humble stand at the L.A. Smorgasburg market.