I really like saying the word kreplach. It’s got all the elements of what I consider to be a good spoken word: the hard, short “K” to start, with that throaty, elongated “ach” to finish, and the gentle “p” in the middle, making the two syllables, when spoken, what I would call a delicious word-meal….
In an unprecedented statement, a group of Orthodox rabbis around the world, members of Torat Chayim, a progressive Orthodox rabbinic group, have called upon the broader Jewish community to consider the moral and spiritual dangers associated with meat consumption. In this statement, these members of Torat Chayim have called upon Jews of all persuasions, but…
This is the brisket featured in our video, ‘How to Make the Best Boozy Brisket.’ (You’ll find the recipe there too.) When I neglected to make a brisket for Rosh Hashanah, my son Teddy wouldn’t let me forget it. This was a major Jewish holiday, and to him, that meant brisket. I promised I’d make…
When I watched James Corden host the Tony’s last weekend, I didn’t imagine that the next time I saw the British comedian he’d be wearing a kippa and an apron in a kosher butcher shop, ringing up sales and cutting up steaks. Then I saw this hysterical video. As part of a running sketch called…
Thinkstock Yes, it is meltingly tender, a hallowed tradition, the ultimate comfort food, the meat that people who don’t eat meat do eat. (Before I wrote “The Brisket Book,” I thought that was a little odd too.) And brisket — multitasker extraordinaire — is not only delicious, it is also deliciously quotable. Observations, opinions, advice,…
Brisket video from the Jewish Daily Forward on Vimeo. Holiday food doesn’t have to be a huge production. The most beloved dishes are often the simplest, and if they can be made ahead, then all the better. Brisket is one of these. Long, slow cooking in flavorful liquid transforms a tough lump of protein into…
Photograph by Liza Schoenfein When I saw that my CSA, Farmigo, was offering grass-fed lamb stew meat from sheep raised on family farms in the Hudson Valley, I pounced. Frigid January days just seem to require the sort of stick-to-your-ribs sustenance that only a good stew can provide. Related Still, I’ve been trying to strike…
I decided to become a vegetarian when I was 12 years old, much to my mother’s dismay, and maintained my meat-free diet for almost 15 years, during which time I never missed poultry or beef for even a moment. I decided to start eating meat again when my husband and I began dating seriously. The…
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