In honor of National Pickle Day, we’ve been marinating some fun facts about our favorite fermented food. Photo: Thinkstock. 1) Cucumbers are mentioned twice in the Bible (Numbers 11:5 and Isaiah 1:8) and history sets their first usage over 3,000 years ago in western Asia, Egypt and Greece. (Source: NY Food Museum) 2) Americans consume…
Turning back time on the Lower East Side today. Courtesy of Lower East Side Pickle Day It’s hard to stay cool as a cucumber when today is such a big dill! Lower East Side Pickle Day is finally upon us in all its salty and sour green glory. From 12-5 p.m. today (Sunday, October 19),…
For some American tourists, the first encounter with an Israeli pickle provokes quite a surprise. While the mild and crunchy kosher dill pickle is popular in the American Jewish and non-Jewish cuisine, it does not prepare you for its strong-flavored, spicy Israeli brother. Jews in both countries rejoice in their pickles. One is served with…
How do you make the world’s tallest kosher sandwich? The Jewish community in Budapest decided it was high time to find out. When Andras Borgula started planning the Budapest’s sixth annual Judafest, a cultural street fair celebrating Jewish life in Hungary held June 9, he had an ambitious thought: Why not set some kind of…
If you’re an American Jew, there’s a pretty good chance that somewhere, somehow, someone in your family made dinner on the Lower East Side. Though the area has been home to a countless nationalities and ethnic groups, it holds a special place in the hearts of American Jews, many of whom can trace their first…
I still have the first cookbook I ever purchased: “Good Food for Bad Stomachs,” published in 1951. I bought it sometime in the 1980s at a neighbor’s yard sale; I was a weird kid who hung out at the antique malls grew up getting stomach aches from milk, so it the purchase was a no-brainer….
In America, the traditional culinary practice of pickling and preserving foods has enjoyed a recent revival in restaurants and home kitchens alike. Now in England, Chef Jason Freedman at The Minnis — a farm (and sea) to table restaurant about an hour-and-a-half east of London in Birchington — is helping to re-introduce the joys of…
I grew up eating pickles. Every few months, my uncle would send me a half gallon of “Uncle Phil’s Dills” — a delicious, salty, garlicky, creation of his own full-dill pickles, and I would eat the entire jar on my own. As I’ve grown up, my love of pickles has never ceased; I love new-dill…
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