Brisket is a Jewish classic and, when done right, one of the most delicious ways to eat a piece of beef. This recipe hews close to Cipe’s original, with the addition of caraway seeds, which she uses elsewhere in the book, and which stays true to the Eastern European flavor palette. Be sure to start this a day in advance to allow the seasoning to sink into the meat before it’s cooked.
Cipe’s recipe for caraway soup with dumplings may make you wonder what kind of strange dish it will yield. The broth consists only of caraway-steeped water — essentially a tea — combined with a flour-and-butter roux, finished with spoonfuls of dumpling dough. It’s a traditional Hungarian dish called Köménymagleves, and, like the painting Cipe created to accompany the recipe, it doesn’t have a lot of color or detail. To modernize things a bit, this updated recipe leans toward a more classic chicken soup infused with caraway, creating a flavorful broth by poaching chicken breasts in the cooking water and adding caraway to the dumplings themselves.
The long-running slogan “I can’t believe I ate the whole thing” and the jingle “Pop pop, fizz fizz, oh what a relief it is,” secured the Alka Selzer brand into the consciousness of millions of Americans. But before “Plop plop, fizz fizz” there was a rabbi talking to a glass of the heartburn and hangover reliever.
I would have sworn that the pumpkin-spice megatrend was started by Starbucks. But I would have been wrong.