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Leah Koenig, author of the “Hadassah Everyday Cookbook,” and Forward Ingredients columnist, describes herself as 95% vegetarian, since she only eats ethically sourced kosher meat. So she understands the appeal of meat, but knows a whole lot about veggies. Here’s her meatless (and fake meat-less) barbecue menu:Read More
Charlie Kleinman is the chef at San Francisco’s Wexler’s — a modern barbecue restaurant. (For those interested in New York Jewish history, Kleinman’s grandfather was the owner of the storied Lower East Side kosher Garden Cafeteria — which stood next to the original Forward offices and often hosted Jewish intelligentsia — from the 1940s through to the 1980s.)Read More
2 cups granulated sugar 1 cup butter (or margarine for pareve) 6 eggsRead More
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