In recent years, a few fortunate Jewish communities have seen a rebirth of the deli. Ribbons of house-smoked pastrami are layered on loaves of traditional seeded rye and served alongside crunchy house-made pickles. But what of the appetizing shops and dairy delis? Once a staple of Jewish communities, appetizing stores carried rich smoked salmon, fresh…
Animal science expert Temple Grandin suggests some steps that kosher slaughterhouses could take to improve animal welfare on the op-ed page of the Forward. Josh Ozersky ponders why he thinks Jewish food is bad “I don’t claim to have an answer for this problem, which is one of the most baffling in all of American…
Courtesy lucetg.com/Centaur Theatre In Montreal, not only can a musical about smoked meat be more than a gag, but “Schwartz’s: The Musical” is a $240,000 professional production. That’s around twice the usual cost of a play at the Centaur Theatre, where the show is playing until May 7. Schwartz’s, a “Hebrew Delicatessen” founded in 1928,…
When Torontonian Zane Caplansky was 16 years old, his then-girlfriend, who was from Montreal, introduced him to the smoked meat of the famed Schwartz’s Delicatessen. Caplansky broke up with that girlfriend many years ago, but his devotion to good deli has been abiding. “My love affair with smoked meat has been long lasting,” he declared….
When I grew up in Toronto in the 1980s and early 1990s, a lot of my classmates in day school were the children of recent transplants from Montreal, and they brought with them nostalgia for the Jewish foods of their home city like Montreal bagels and smoked meat. But I longed for a Montreal food…
There are few Jewish foods in America as iconic as the bagel and lox. We eat it at Sunday brunch, after funerals, for Yom Kippur break fast and at brises. It is a staple food of Jewish lifecycles and traditions. Rarely, though, is your bagel with shmear actually accompanied by lox. What, you say? Then…
I owe the inspiration for this dish to my dear friend Paul Vandewoude , a marvelous chef from Belgium and proprietor of New York’s charming Miette Culinary studio. I always look forward to working with Paul and sharing an impromptu lunch of smoked fish on buttered rye bread with thinly sliced onions, sauerkraut, and glasses…
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