Rivka Friedman
By Rivka Friedman
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Recipes Dry-Brined Deep-Fried Holiday Turkey
Pair this delicious turkey with ginger-allspice latkes and tangy cranberry applesauce for a Thanksgivukkah feast.. Serves 4; requires 1 day’s preparation Special equipment: digital thermometer (optional, but very helpful) ¼ kosher salt 2 tablespoons brown sugar 1 teaspoon chili flakes 1 tablespoon fennel seeds 3 whole star anise (or 1½ tablespoons of star anise pieces)…
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Recipes Sweet and Tangy Cranberry Applesauce
Serve this sweet and tangy applesauce with spiced latkes and deep-fried Thanksgivukkah turkey. Inspired by recipes from Simply Recipes and Food52 3 pounds mixed apples, such as Cortland, Braeburn, Jonagold, Gala and Winesap, peeled and cored 1 1⁄2 cups cranberries (fresh or frozen; no need to defrost) 1⁄4 cup light brown sugar 1⁄4 cup white…
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Recipes Ginger-Allspice Latkes
These spiced latkes fried in turkey schmaltz are perfect for Thanksgivukkah. Serve them with tangy cranberry apple sauce and deep-fried turkey legs. 2 yukon gold or russet potatoes (about 2 cups when grated) 2 sweet potatoes (about 2 cups) 2 eggs, lightly beaten 2⁄3 cup all-purpose flour 1⁄2 tablespoon fresh ginger, minced or grated 1⁄2…
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Recipes A Thanksgivukkah Dinner To Remember
By now, surely you’ve heard the news: Thanksgiving and the first day of Hanukkah are one and the same. Once in a lifetime doesn’t quite capture the specialness of this event: Thanksgivukkah happens only once every 79,000 years. To those of us who love to cook, that means one thing: We better make this meal…
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Recipes When Rosh Hashanah Dinner Travels to China
As rich as the Ashkenazi Jewish tradition is, twice each year I wish I had descended from Sephardim. The first time is, of course, on Passover, when Sephardic tradition allows for grains. I imagine Passover breakfasts of sweet corn pancakes, and big, filling dinners of fried rice with spring’s first peas and scallions, and Passover…
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News It Is Just Chopped Liver
Nothing evokes the Jewish holidays quite the way chopped liver does. It frequently appears at post-Yom Kippur break-fasts and makes eating matzo on Passover somewhat bearable. How chopped liver became a classic Ashkenazi Jewish staple is less clear. The Jews of Eastern Europe and Russia probably ate offal and lesser cuts of meat and poultry…
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Food Frozen Friday: Creating a Jewish Ice Cream Flavor
In 1984 President Ronald Reagan declared July National Ice Cream Month. In honor of the month, we’ll be celebrating this delicious food each week with Frozen Fridays, a series about Jews and ice cream. It all started when I tried to make a “Jewish” ice cream flavor. Is there such a thing? I thought about…
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Food Shabbat Meals: Creating Our Own Culinary Legacy
Peer into a Jewish household on a Friday night, and you’ll have an instant window into that family’s food legacy. The Syrian table is piled high with zucchinis and eggplants stuffed with lamb and beef, beautiful rice dishes, and my favorite, lahmacun, those wonderful flatbreads topped with tamarind-and-tomato drenched ground meat. The Eastern Europeans have…
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