I had a beautiful Hungarian grandmother, born Erzsébet Weisz and redubbed Elizabeth Weiss when she and her parents and brother and sister moved to New York from Miskolcz in the 1920s. I called her Nana and she called me darling. (It sounded like dahhrrlink, as if spoken by a brainiac Zsa Zsa Gabor.) Nana said her Ws like Vs and her Vs like Ws, so as she told it, proudly, I vent to Wassar. She had gone to another of the seven sisters, Barnard, where she graduated Phi Beta Kappa in 1926, a brand new immigrant who had enrolled only two years earlier, no less. She went on to get a Master’s at Columbia; then taught at Hunter College and later — after being denied tenure for marrying my grandfather — at Horace Mann. She spoke five languages, had perfect skin, and made splendid baby lamb chops and a mean chicken-in-the-pot.
Food editor Liza Schoenfein was pleased to discover this deeply flavorful chicken dish in “The Community Table: Recipes & Stories from the Jewish Community Center & Beyond” by Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmil. (Click here to find out why.)
(JTA) — When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream cooks like Ina Garten and Martha Stewart.
It’s not too soon to start planning your Rosh Hashanah menu. We’re kicking off our coverage with just a few of the places around the U.S. offering holiday treats to go.
Mustard is a key player in Ashkenazi cooking. The mustard plant, a member of the Brassica family, has some pretty important relatives in cabbage and horseradish. Can you imagine eastern European Jewish cooking without them? Probably not. And you also probably can’t imagine a hot deli pastrami sandwich without spicy ground mustard. Personally, I can’t fathom life without a hot deli pastrami sandwich.