Many of you know about the Forverts cooking show “Est Gezunterheyt”, which I’ve been co-hosting with Yiddish gourmet chef Eve Jochnowitz for almost 12 years. But we also produced another series, Timeless Delicacies, in which we asked people with Jewish roots in Eastern Europe to share their favorite recipes growing up and then we went…
Rukhl Schaechter and Eve Jochnowitz demonstrate how to make this tasty dish the way East European Jews did it for centuries and explain why it’s a Purim specialty.
We all have to do our part to end America’s food waste addiction, right? Some 40% of food grown and prepared in this country gets tossed. Putting aside our growing problem with hunger and food insecurity, that food waste means the water, land, energy and labor that went into producing it all does to waste…
The cup idea comes from my husband’s best friend Adam’s mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch. Make…
This article originally appeared in the Yiddish Forverts. The extreme poverty that Jews once experienced in the cities and towns of Eastern Europe has been well documented, but what exactly was their diet like? According to the memoirs of Hirsh Abramovich, a Yiddish writer in pre-war Vilna, the Jews in Lithuania were probably the poorest…
Purim is on Sunday, and on Purim, we eat hamantaschen. Usually, the triangular pastries are made with sweet fillings. But on a day where candy is abundantly consumed, the thought of more sweet eats can be just too much to bear. What if you could buy a hamantaschen that is savory; that satisfies your need…
Courtesy Wikimedia Commons There are so many ways to make latkes. Some use canola or peanut oil to fry latkes. In my own feeble attempt to make latkes a bit healthier, I use olive oil. But I usually make them without thinking twice about whether there will be enough oil, or from where the oil…
Poulet sofrito, a braised chicken dish with lemon, cardamom and turmeric, was the Sabbath dish at my parents’ home in London after they left Egypt in 1956 following the Suez crisis. In Egypt it had been our cook Awad who prepared it. Without the distractions of life in Cairo within a large extended family, my…
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