Born in Vilna in 1910, my grandmother Rachela Pupko Krinsky Melezin was a Vilner through and through. When I told her, during college, that I was becoming vegetarian — that the days of devouring her kreplach and piroshki were over — she took it as most Jewish grandmothers would.
Yiddish scholar Eve Jochnowitz talks about ‘The Vilna Vegetarian Cookbook.’
Cut 3 large leeks and 2 Spanish onions into small pieces, and sauté in butter. Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallions and [chopped fresh] dill. Add 2 raw eggs and some salt, mix well. Melt 2 tablespoons butter in a pot and add the leek mixture. Cover well and bake ½ hour. Serve sprinkled with dill.
What a mensch. U2’s Bono left a $150 tip for a 50-year veteran server at Canter’s Deli in Los Angeles last week.