Aliza Donath
By Aliza Donath
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Eat, Drink + Think Of Paprikash and Tokaji, The Kosher Traveler in Budapest
While located in Central Europe, Budapest was planned and built in the decidedly Western style of Paris and Vienna. It is the largest city of a relatively obscure country, and it’s teeming with Jewish history and rich culinary culture. Hungary’s culinary reputation is modest, revolving around beef stews such as goulash and generously spiced chicken…
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Eat, Drink + Think Adventures in Culinary School, Part 3
Adventures in Culinary School, Part 1 Adventures in Culinary School, Part 2 As of a few weeks ago, I have officially completed kosher culinary school. I’m not a chef, and certainly not professional, but I’d like to think that I’ve come away with a few tricks and techniques not to be found in the average…
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Eat, Drink + Think Adventures in Culinary School, Part II
Last month I blogged about embarking on a culinary adventure with excitement, anticipation and a bit of anxiety: I started kosher culinary school. I wanted to find out, can kosher food really be gourmet? One month into my training, I haven’t come up with a definitive answer, but I have gained a few insights on…
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Eat, Drink + Think The Kosher Gourmet – Starting Culinary School
Every time Bravo’s Top Chef begins a new season, I watch with eagerness, excitement, and like any kosher-keeping fan of the show, a twinge of jealousy. Not only because the winning dish always seems to include bacon or because all that oyster ceviche looks so tasty, but because I know that there will never be…
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Eat, Drink + Think Culinary Nationalism: Pride of the Plate
Most New Yorkers I’ve spoken to think Hungarian cooking is the oil-soaked stuffed cabbage served up at every synagogue dinner or worse, the dry kokosh cake (a long yeast-chocolate roulade) old-fashioned New York bakeries so pride themselves on. But good Hungarian food, the kind made lovingly in private kitchens, is completely different, almost unidentifiable to…
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News Yid.Dish: Apple-Cheddar Pie, a Remedy For Post-Holiday Blues
On Sunday night as my mother and I stood outside and began the slow, sad process of dismantling our Sukkah, I started to think about autumn and more specifically, why it ranks as my favorite time of the year. The end of the fall holidays always hit me hard, perhaps even harder than the thought…
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