Pot Roast Then & Now: A spicy tale of Jewish mothers and daughters
What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our signature collection of Yiddish recipes off the shelf and found a direct line from the balaboostas of yore to the kitchens of today.
How Home Economics Changed America
It’s official: Expert says best bagel is whatever you grew up with
Instagram/stviateurbagel
St-Viateur Bagel, home of world-famous Montréal bagels since 1957.
I ate a bagel for breakfast this morning. It was a St. Viateur bagel from Montreal, shipped to the supermarket in Toronto, sliced, frozen, and toasted, then shmeared liberally with Western Dairy cream cheese. I split it with my son. It was perfect. At least for me.
When will Jewish delis pivot to sustainable lox?
Smoked salmon canapes
“Our Lox Is Getting a Facelift,” trumpeted the e-mail from Steingold’s Deli in Chicago: “We’re partnering with Skuna Bay Salmon, the acclaimed Vancouver Island company known for its pristine salmon harvested directly from the ocean via environmental-friendly practices.”
Recipe: No-Frying Sheet Pan Latkes
Sheet pan latkes
This recipe is a brilliant, easy way to make latkes without frying and offers an exciting way to present various flavor options without much effort.
Serves: 20
Ingredients:
¾ cup vegetable oil
4 eggs
3 potatoes, grated
½ cup chopped scallions
2 sweet potatoes, grated
3 Granny Smith apples, grated
½ cup cranberries
3 zucchinis, grated
¼ cup grated onion
4 teaspoons kosher salt, divided
2 teaspoons cinnamon
½ teaspoon ground black pepper
2 teaspoons za’atar
Chopped chives (for garnish)
Directions:
Preheat oven to 425°F. Pour ½ cup oil onto sheet pan and preheat in the oven for ten minutes.
Prepare 4 medium bowls.
Place one egg in each bowl.
Place potatoes, scallions, and 1 teaspoon kosher salt in the first bowl.
Place sweet potatoes,1 teaspoon za’atar, and 1 teaspoon kosher salt in the second bowl.
Place apples, cranberries, and 1 teaspoon cinnamon in a third bowl.
Place zucchini, onion, remaining teaspoon salt, and black pepper in fourth bowl.
Mix ingredients in each bowl and carefully spoon in even strips lengthwise onto the baking tray with hot oil.
Drizzle remaining oil over latkes and bake for forty minutes.
For an extra crunchy top, place pan under the broiler for 3-5 minutes.
Top remaining za’atar over sweet potato section and remaining cinnamon over apple section.
Serve warm.
Note: For even rows of flavored latkes, measure out precisely 2 ½ cups of each vegetable.
Behind The Scenes At Toronto’s Glitziest — And Very Jewish — Steakhouse
Hy’s Steakhouse in Toronto.
Latkes, chopped liver, and pickles no longer appear on the menu at Hy’s.
