Ashkenazi food
WATCH: Preparing beets, Jewish style
Rukhl Schaechter and Eve Jochnowitz show you how to make two kinds of beet salad: one - sweet and sour; the other – a bit spicier.
Danielle Renov’s new cookbook celebrates Sephardic and Askenazic food—just not raisins
There are 86 things Jerusalem-based, Long Island-born food blogger Danielle Renov wants you to know about her new kosher cookbook, “Peas Love & Carrots” — and about cooking in general. She lists them across two pages right up front, and like the book itself the list is highly practical and deeply personal — a combination Cooking 101 and Intro to the Author.
Don’t Put Blueberries In My Kreplach!
In an obsessive ode to a traditional Jewish food, Naomi Major decided to explore whether kreplach had gone the way of the bagel — bastardized beyond recognition.
‘Gefilte Manifesto’ Spicy Whole-Grain Mustard
Why make your own mustard? Some store-bought versions contain thickeners and unnamed ‘spices.’ But more important, homemade mustard is just really good.
With New Cookbook, Gefilteria Duo Spreads Gospel of Ashkenazi Food
With the release of ‘The Gefilte Manifesto,’ Jeffrey Yoskowitz and Liz Alpern advance their mission of revitalizing and celebrating traditional Jewish recipes for a new generation.
What Are Kugel and Cholent? Gefilteria Duo Teaches a New Generation
“One student made Russian Rye kvass yesterday and he’s over the moon about it. It’s his favorite Russian beverage and he can’t find it anywhere near campus.”
‘Eating Delancey’ — and Enjoying Every Morsel
A new book is like an animated conversation over a festive Jewish meal: It moves fast from topic to topic, with stories, jokes and lots of food talk.
How Ashkenazi Food Became Trendy in Israel
The story begins with a plate of tongue, which may terrify people nowadays but its tenderness and delicate flavor were once favored by children and adults alike. We ate some at Cafe 48 in Tel Aviv after two or three other courses. One of them was a divine sweet cornbread with sour cream and red chili, perfect as a comfort food for a morning hangover. Yet the tongue managed to activate not only the taste buds and pleasure sensors but also the mind. The four slices of meat were thick, not like the thin ones Grandma used to serve, but the texture and flavor brought back childhood memories. Despite the modern look and the addition of green leaves, the course – served with fresh horseradish and cornichon pickles – excelled in delivering a familiar sweetish taste that caused a twinge of nostalgia.