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Recipes My Family’s Cucumber and Vinegar Romance
The subject is often food when I’m talking with my mother, mostly by phone these days. I frequently ask her about what people were eating before I took up cooking for myself and how particular dishes were made. In her answers to these questions, there’s a whole lot more for me to learn, especially about…
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Recipes Shabbat Meals: Dessert No Piece of Cake?
When I first started keeping a kosher home, the biggest change was dessert. True there were new sets of dishes to keep track of, and combinations of foods that were not allowed, but the thing that would trip me up the most was planning our Friday night meals. We like to serve meat on Shabbat….
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Recipes The 8th Night: Celebrate With a Cupcake Menorah
I love the notion of hiddur mitzvah, this idea that beautifying a ritual object enhances and heightens the mitzvah related to that object. Hiddur Mitzvah can apply to a mezuzah, to a pair of tefillin, to a tzedakah box, to an etrog and, of course, a menorah, and it’s this principle that has brought us…
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Recipes Mixing Bowl: Hanukkah Edition, Part 2
Cook the book makes “Kosher Revolution’s” Be-All, End-All Chicken Soup. Check out the recipe. [Serious Eats] Two Jewish brothers are heating up the kitchens at some of Brooklyn’s hottest restaurants. [Jewcy] Microbrews for Hanukkah and some Jewish beer history. Bottoms Up! [NPR] The recently shorn Matisyahu shares his recipe for vegan sufganiot. [Grubstreet] Some kosher…
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Recipes Q&A: Dough’s Fany Gerson Talks Mexico and Donuts
Despite my love for many, many of this country’s donuts, I’m just going to come out and say it: This year, for Hanukkah, I’m going to be I’m spending all my donut gelt at Brooklyn’s Dough. My Hanukkah-season fixation with Brooklyn’s Dough bakery is due neither to the teeny corner shop’s amazing size-to-price proportions (ginormous…
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Recipes The Tastes of a Kurdish Hanukkah
On Agripas Street in Jerusalem, between the workers’ diners and the outdoor market, there is a Kurdish Cultural center. With a dwindling number of native born Kurds, each year their legacy slowly declines. Many of their descendents have naturally assimilated into Israeli culture and no longer keep the traditions of my family’s ancestors. Sadly, the…
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Recipes Fry ‘Em Up: Can the Latke ‘Go Gourmet’?
With the recent opening of Kutsher’s Tribeca, which bills itself as a modern Jewish-American bistro, much of the New York food world has been abuzz with talk of whether Jewish food can be gourmet. New York magazine and Chow.com took on the question this month, both citing Kutsher’s gefilte fish, which is made with poached…
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Recipes Savoring the Miracle: Hanukkah Side Salads
The miracle of Hanukkah was not, alas, brought about by a latke. The eternal flame, it seems, was kept alive not by everyone’s favorite fried Jewish food, but by olive oil. According to historians, there can be little doubt that the oil used to light the menorah 2,200 years ago was olive oil. In ancient…
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