Katherine Romanow is a graduate student in Montreal who is lucky enough to have been able to convince people to let her study two things that she is truly passionate about, namely food and Judaism. When she is not reading or writing about Judaism, food and women, she can usually be found cooking or baking up a storm in the kitchen and then sitting down to share this food with family and friends. Katherine is continually inspired by the voices of the Jewish women she encounters in the cookbooks she reads as well as those in her everyday life, and strives to bring these voices along with feminism into the kitchen with her.
It may seem a little contradictory to celebrate the New Year for trees in North America during the winter, and yet it offers a reminder of the renewal that will soon come with spring (although it may seem far away!).
It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all things deep fried. As my thoughts turned to the latkes I was going to make for Eating Jewish, I knew I wanted to do something different.
Due to the proliferation of food blogs and cooking websites with thousands of recipes at our fingertips, some folks question the need for cookbooks at all. I am not one of them.
For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.
Even before Rosh Hashanah was over this year, my mind turned to what I should make for Yom Kippur.
Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.
Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.
How to cite this page
Jewish Women's Archive. " Katherine Romanow ." (Viewed on March 2, 2015) <http://jwa.org/blog/author/katherine-romanow>.