“I told him, ‘We have to publish this book.’ He said, ‘What? That book by that kid?’ ”
When Levana Kirschenbaum’s husband lost too much weight during cancer treatment, she concocted her own meal replacements, now available for everyone.
This slowly braised, juicy brisket is like a Jewish take on Julia Child’s legendary boeuf bourguignon. Pair it with a rich quinoa risotto.
I grew up with Julia. I remember sitting in front of the TV watching her prepare foods that never appeared on our suburban table. As we ate brisket and applesauce, or meatloaf seasoned with Lipton’s onion soup mix, Julia roasted whole ducklings flavored with fresh oranges, and simmered beef into amazing looking stews with exotic French names. It was a glimpse into another world — of foods and a country that I could only dream about.
Julia Child’s enthusiasm and unpretentious insistence on high-quality ingredients indelibly shaped a generation of Jewish cooks and eaters.
Julie Powell is conked out on the sofa while the alarm clock runs down and the boeuf bourguignon burns to cinders. She leaps up, pulls the rubbery mess out of the oven, and flops down in despair. The one, the only, dish to impress famed cookbook editor Judith Jones at dinner, is ruined. She takes the next day off work to cook her braise of beef and red wine again, risking her job and her marriage to get it perfect. Our sentimental hearts throb with sympathy as we watch the culinary drama unfold in “Julie and Julia.”
In the subculture of Christmas mixtapes Bill Adler is a very important Jew. For close to 30 years, the Manhattan music maven has put out “Xmas Jollies,” which just may be the most eclectic Yuletide mixtape on the planet. Adler has what musicians refer to as very big ears and for many of his 300 or so friends — Jews, as well as gentiles — his Jollies mixtape is a major part of the holiday soundtrack.
I love to host the holidays. Nothing gives me more pleasure than planning, marketing, preparing, and entertaining for these special times, and I have established a tradition of going a little over the top for the occasion.