Miriam Krule
By Miriam Krule
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Food Shabbat Meals: Gefilte Fish a la Veracruzana
Growing up in Mexico City, each Sunday Susan Schmidt would stand on a chair a few feet behind her Hungarian grandmother — who emigrated from Budapest to Mexico in the late 1920’s — and watch her prepare nokedli, Hungarian dumpling, served with chicken and paprika. But, Susan didn’t start cooking on her own till she…
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Food The Perfect Borscht
“The perfect borscht is what life should be but never is,” writes Alexandar Hemon in The New Yorker food issue this past November. Until recently, I simply figured I’d never tasted “the perfect borscht.” My first impression of the Eastern European delicacy was the purple liquid my father would buy once a year on Passover….
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Food Q & A: Matisyahu Talks Veganism and Cholent
You likely know Matisyahu (born Matthew Paul Miller) as the Hasidic musician who blends classical Jewish themes with reggae sound, but what you may not know is that he’s also a loyal and strictly kosher vegan both at home and when he’s on tour. The reggae star known for such songs as the 2010 Olympic…
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Food Yid.Dish: Mediterranean Challah
Growing up, each member of my family entered our neighborhood ice creamery’s annual, yet now defunct “create your own ice cream flavor” contest. We never won – all of our creations seemed to feature Cheerios prominently – but it sparked some creativity in the kitchen. So, when I learned to bake challah several years ago,…
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Forverts in English Celebrating the digital launch of an iconic Yiddish song collection
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