Posts Tagged: Food for Thought Results 73
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “The Seasonal Jewish Kitchen: A Fresh Take on Tradition,” by Amelia Saltsman.
This is the fourth in a series of pseudonymous essays by The Treyfster. The pieces explore forbidden foods from the point of view of a person who used to keep traditionally kosher.
A Canadian classic, now in its 14th printing, offers basic information about Judaism, along with classic Ashkenazi recipes.
1) “Hudson Street” kibbeh with bulgur teardrops, spiced beef, pinenuts and preserved lemon yogurt at Bar Bolonat in New York
Oh, to have lived in New York when the Danish was king! For the first part of the 20th century, the buttery pastry could be found in virtually every bakery and diner across the city. Filled with raisins, sweetened cheese or jam, they were the ideal on-the-go breakfast indulgence to complete a cup of coffee — akin to today’s muffins or croissants.