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…
Explore
Most Popular
- 1
Culture RFK Jr.’s poems to Olivia Nuzzi are peak cringe — so were King Solomon’s
- 2
News DNA test kits spark a surge of online conversions to Judaism in the U.S.
- 3
Opinion What does Mamdani’s response to synagogue protests mean for Jews? No one will like the answer.
- 4
Culture She was a dancer who leapt to the top of her field — then the Trump administration fired her
In Case You Missed It
-
Sports Danny Wolf will see you now
-
News Shabbat dinners for young adults were the new thing. Now OneTable is laying off staff.
-
Fast Forward Amid campus tensions, CUNY steps up outreach to Brooklyn yeshivas
-
Opinion I was interrogated by Israeli authorities — I know why they’re terrified of peace activists like me
-
Shop the Forward Store
100% of profits support our journalism
