This article originally appeared in the Yiddish Forverts. When Meribel Goldwin arrived from Belarus in 1994, she was ten years old and skinny. A couple years of eating hot dogs and sliced white bread on a food stamp budget, as well as traditional Russian foods prepared with sugar, salt and hydrogenated fats, turned her into…
We’re less than a month away from Passover, and many of us are already dreaming of fluffy matzo balls in our soup. But like most Jewish traditions, there’s a great debate surrounding matzo balls: That of floaters vs. sinkers. Last year, our food editor Liza Schoenfien took to Twitter and found that 60 percent of…
Despite the thaw we’re experiencing after an intense cold snap, we are still solidly in matzo-ball soup weather. Next week, the humble staple of the Ashkenazi culinary canon will be celebrated at the first official Kneydl Bar, a pop-up in L.A. dedicated to matzo balls. Organizers Elina Gitig, Sonya Sanford and David Andreone felt like…
The MatzoBall, an dance party for Jewish singles on Christmas Eve, is in its 31st year. This year, Schmooze correspondent Jenny Singer attended the New York City MatzoBall, one of ten MatzoBalls held across America, after an eye-opening interview with the event’s founder, Andy Rudnick. Below is her minute-by-minute account of the evening: 10:30 P.M.,…
Like matzo balls, bagels used to be plain — or sesame if you were lucky. There were no pumpkin, jalapeño or asiago-cheese bagels on which to shmear your cream cheese. Now, it’s the matzo ball’s turn to diversify, and Dr. Susan Sandler, a creative kosher cook in suburban Philadelphia, is doing her part: She’s doctoring…
Serves 8 For the soup 1 3-pound chicken 2 32-ounce cartons of prepared kosher chicken broth Juice of 1 lemon 1 parsnip, peeled and cut in half 1 carrot, peeled and cut in half 1 stalk of celery, peeled and cut in half 1 medium sweet potato, peeled and cut in quarters 1 leek, cleaned…
It’s Christmas Eve, and everyone knows what nice Jewish girls and boys should be doing — getting in shouting matches about politics with their parents in Chinese restaurants. But what should somewhat naughty single Jews do on the one night of the year when all the goys are busy? We interviewed Andy Rudnick, the founder…
Queen of Jewish cooking Joan Nathan likes to add fresh ginger and nutmeg to her matzo balls. The Forward 50-honoree also puts homemade chicken stock into the matzo ball mix to add flavor. She finishes by mixing in chopped up fresh dill, parsley and cilantro. Recently, she added one more thing: Cannabis leaves. In collaboration…
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