Jules Cohn
By Jules Cohn
-
Food Elegy for Chopped Liver
This is an elegy for chopped liver, a common appetizer with a distinguished pedigree. Its origins have been traced to 11th-century Alsace-Lorraine, where it was foie gras, made from the livers and fat of force-fed geese, plus a dash of Armagnac or Madeira, to add moisture as well as flavor, and salt. In France to…
-
Food Chopped Liver, The Taste Test
The Evaluations Here are the results of , based on a survey of five retail sources in New York. Samples were purchased, listed ingredients noted, and each rendition tasted, chewed, and graded, measured, using a reconstruction of the precious Ashkenazi prototype. For control purposes, an upscale vendor on the city’s Upper East Side was included…
-
Recipes Archetypal Ashkenazi Chopped Liver
You’ve read the and cringed over the results of the taste test. Isn’t it time you made your own? Here’s how. 2 pounds kosher chicken livers 2-3 tablespoons chicken fat, rendered into schmaltz by melting the fat slowly in a hot skillet 1 large onion, peeled and cut into very thin slices. (The thinness of…
Most Popular
- 1
News Who was Horst Wessel, and why are people comparing Charlie Kirk to him?
- 2
Culture Charlie Kirk kept a ‘Jewish Sabbath.’ What did he mean by that?
- 3
Film & TV Robert Redford’s legacy is surprisingly Jewish
- 4
Antisemitism Decoded Israel is being blamed for Charlie Kirk’s death. Here’s what that conspiracy theory says about the far right’s divide
In Case You Missed It
-
Opinion The terrifying Nazi precedent for Jimmy Kimmel’s suspension — and the reasons to stay hopeful
-
Fast Forward Freed hostage Edan Alexander says he’s returning to the IDF next month
-
Yiddish World How a Yiddish acting troupe fooled the Tsarist government
-
Fast Forward After years of war, world’s oldest synagogue paintings are revealed as intact in Damascus
-
Shop the Forward Store
100% of profits support our journalism