5 Terrific Takes on Traditional Ashkenazi Dishes

1) Duck blintzes with duck confit, barley, foie gras, celery and sour cherry at in Philadelphia

2) Matzo brei with salami and maple syrup at Mile End Deli in New York

3) Pickled herring trio on pumpernickel at Russ & Daughters Cafe in New York

4) Matzo-ball soup with herbs, vegetables, schmaltz at The General Muir in Atlanta

5) Gribenes with lettuce, tomato and caraway mayonnaise at The Gorbals in Brooklyn

Michael Kaminer is a contributing editor at the Forward.

5 Terrific Takes on Traditional Ashkenazi Dishes

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

5 Terrific Takes on Traditional Ashkenazi Dishes

Thank you!

This article has been sent!

Close
Close