Posts Tagged: Jewish Cooking Results 3
I am SO making this delicious-looking chicken and rice pilaf next Friday. I just watched this video — in Yiddish (with English subtitles) — from our Yiddish Forverts editor-in-chief Rukhl Schaechter and culinary historian Eve Jochnowitz. On the outside, the chicken looks like your basic, but Schaechter stuffs it with half an orange and two bay leaves, and watching her make it, I could almost taste how flavorful it would be. The pilaf, made with saffron and minced red onion, rounds out the meal beautifully. And hearing the instructions in Yiddish (with recipes in English at the end) is just a wonderful experience. Take a look and tell us what you think. — Liza Schoenfein, Food Editor
I almost choked on my coffee when I read the email from my editor asking if I would be interested in reviewing a cookbook. The thing is, I don’t cook. I can prepare a few simple dishes (think fried egg or cheese quesadilla), but any “real” cooking — the sort that might involve following a recipe, mixing more than three ingredients, or using “herbs” and “spices” is definitely not on my skill list.
After more than 15 years of marriage to his Jewish wife, chef Todd Gray considers himself something of an authority on Jewish food. But the James Beard Award-nominated chef of Equinox Restaurant in Washington, D.C. is quick to point out that he didn’t always know the difference between kreplach and kneidlach.