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
Fast Forward Chabad on high alert after false Tucker Carlson and Candace Owens war claims
- 2
Opinion The real reason for the US war with Iran may have nothing to do with Israel
- 3
Culture Could my love of oysters actually be kosher?
- 4
Opinion Gavin Newsom just confirmed the demise of the Democratic party’s support for Israel
In Case You Missed It
-
Fast Forward Workplaces open, schools remain shut — and Israeli parents pull out their hair over wartime Zoom classes
-
Fast Forward Ted Cruz says GOP not ‘winning’ fight against antisemitism from figures like Tucker Carlson
-
Opinion Trump’s Iran dithering puts Israel in an unprecedented position
-
Fast Forward AIPAC is targeting candidates who want to condition aid to Israel. Who has crossed its red line?
-
Shop the Forward Store
100% of profits support our journalism
