Category Archives: jewish

What am I, chopped liver?

I love chopped liver. It may not be pâté, or even pâté de campagne, but it’s still delicious when done right. The trick is to cook the livers just so, such that they’re still a bit juicy, and chop them … Continue reading

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perfecting the potato pancake on BlogHer

Happy almost Chanukah! My tips on latke-making are now syndicated on BlogHer. For everything you wanted to know about potato pancakes but were afraid to ask, click here.

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beef meatball, olive and lemon “tajine” with tehineh sauce

Jewish new year is forever marked in my mind with the thick, heady sweetness of honey. Everything is drenched in it—-the raisin-studded challah bread, the tart apples ushering in the autumn season and a sweet new year, the overwhelmingly sweet … Continue reading

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cardamom hamantaschen cookies with kumquat walnut jam

No, that’s not a typo. Hamantaschen is a hybrid Hebrew-Yiddish-Persian word referring to cookies traditionally eaten by Ashkenazi Jews on the holiday of Purim. The holiday commemorates a particular, yet familiar, refrain in Jewish history: they tried to kill us, we won, … Continue reading

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perfecting the potato pancake

Now that Chanukah is over, and those who eat them have presumably had more than their fill of latkes, I’m very late or perhaps one year early in offering up some tips for the perfect pancake. Perhaps small potato pancakes … Continue reading

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jewish ravioli: cheese kreplach

Gevalt. My shoulders hurt, my back hurts. My triceps are no longer on speaking terms with me, and they’re whispering mutiny to the biceps. Yesterday, I made my own dumplings out of hand-rolled dough without the use of a pasta … Continue reading

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sixty

Today marks the 60th year of the existence of the State of Israel. Having lived there for twelve years, I must admit I kind of miss the place. Where else can you get freshly baked pita bread off an assembly … Continue reading

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matzah brei

I have fond memories of eating matzah brei for breakfast of a Sunday morning during Passover. I’d wake up to the smell of browned butter and cinnamon, and wander into the kitchen. My dad preferred the scrambled style of the … Continue reading

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when you can’t have risotto…

Make matzotto. Matzotto? Let me explain. Last Saturday evening was the first night of Passover, that eight day festival of freedom during which observant Jews abstain from eating leavened baked goods. The prohibition extends to grains of all kinds, and … Continue reading

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matza tastes good

It really does, when it’s done right. There’s nothing quite like a fresh, crisp, whole grain, handmade matzah with a schmear of whipped butter and a sprinkling of sea salt. Yemenite matzah tastes a lot like naan and not much … Continue reading

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