Yotam Ottolenghi wants to talk to you
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta
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Yiddish World VIDEO: Watch us prepare violinist Itzhak Perlman’s favorite Passover recipe
Many of you know about the Forverts cooking show “Est Gezunterheyt”, which I’ve been co-hosting with Yiddish gourmet chef Eve Jochnowitz for almost 12 years. But we also produced another series, Timeless Delicacies, in which we asked people with Jewish roots in Eastern Europe to share their favorite recipes growing up and then we went…
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Yiddish World VIDEO: Learn why dumplings are a Purim tradition
Rukhl Schaechter and Eve Jochnowitz demonstrate how to make this tasty dish the way East European Jews did it for centuries and explain why it’s a Purim specialty.
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Food Swiss chard stew with chickpeas
This recipe is reprinted with permission from Hélène Jawhara Piñer “Sephardi: Cooking the History.” In an Inquisition trial record from July 13, 1590, we learn that Catalina Albarez, a conversa, prepared a dish with meat (from which she had carefully removed the fat), Swiss chard, and chickpeas. The recipe below, acelgas con garbanzos in Spanish,…
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Food Pumpkin knishes and spicy pumpkin dip: Jews and pumpkins go back long before Thanksgiving
I love pumpkin. I love it in a sweet dessert, I love it in a savory stew, and — I’m not afraid to say it — I love it in my morning latte. But I’ve never imagined my ancestors who lived in a Belarussian shtetl would have felt the same. Jews, it turns out, were…
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Yiddish World Online festival, Yiddish New York, open for registration
The U.S.’s largest annual Yiddish culture festival, Yiddish New York, is once again going to be conducted online, enabling people all over the globe to participate in its wide variety of workshops and lectures. The festival will take place from December 25 to December 30, 2021. Among the many sessions participants can choose to attend…
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Culture The dangerous disrespect of making Anthony Bourdain speak from the dead
I should have trusted my bullshit detector; Anthony Bourdain would be ashamed of me. (At least I think he would.) There were moments in Morgan Neville’s “Roadrunner” that seemed a bit too perfect. The perfection didn’t stem from cinematography or editing or the arbitrary intercuts of Kurosawa films. It didn’t come from the insights of…
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Culture How macaroons became a must for Passover — even if no one likes them
I grew up with no macaroons. My mother was raised on almond macaroons that her grandmother made, but the experience was hard to replicate by the time I came around. “Every time I saw an almond macaroon, I bought it, but in bakeries you mostly only see coconut,” she told me. “It’s a travesty.” This…
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