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.
Why make your own mustard? Some store-bought versions contain thickeners and unnamed ‘spices.’ But more important, homemade mustard is just really good.
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.
“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.”
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.
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.