Food

Righteously bouncing back: What baking challah means to me

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Etta and her mom, Yael
Braided Challah
Blessings for the Challah

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Eating Jewish: Apple cake - New twists on an old classic

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Apple Walnut Bread
Apple Granita

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.

A kreplach recipe that's worth the work

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Kreplach

I made my first batch of kreplach, noodle dough containing ground meat usually found in chicken soup, in 1972, with my very Greek friend Mary Mastrogeannes, when I was fourteen.

Eating Jewish: North African salads for Rosh Hashanah

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Moroccan Swiss Chard Salad (Salade de Blettes)
Tunisian Winter Squash Salad with Coriander and Harissa

Not only is it almost the beginning of a new year, but the weather is beginning to change and the tomatoes, zucchini and corn that have been so plentiful over the summer are being replaced by squas

Eating Jewish: Pickling Dill Pickles

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Dill Pickles

The idea for this post came as I was reading Jane Ziegelman’s fascinating book 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement.

Eating Jewish: Mengedarrah for Tisha B’Av

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Mengedarrah

I wanted to write an Eating Jewish post about Tisha b’Av, yet as I started looking through my various cookbooks, I noticed that most of them had no mention of the holiday. It was often missing from the index and even recipes containing ingredients that would usually be included in a dish prepared on Tisha b'Av had no mention of it. I did find mention of Tisha b’Av in Gil Marks' Encyclopedia of Jewish Food, which devotes an entry to it (there’s a reason I’m constantly referring to this book) as well as in his cookbook The World of Jewish Food.

Eating Jewish: Shabbat bread done differently

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Bejma (Tunisian Shabbat Bread)
Dabo (Ethiopian Shabbat Bread)

When I think of Shabbat dinner, one of the first things that comes to mind is the sweet, dense challah that I love so much. It has become so popular that it can be purchased in bakeries all week long, and like many of the iconic Jewish foods of North America (bagels, knishes, pastrami, and smoked meat, to name a few) it was introduced by members of the European Jewish community.

Tillie Lewis: More than just about tomatoes

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One of the ingredients that is a staple in my kitchen cupboard is canned tomatoes. I will almost always have a can or two around in case I decide I want to make a quick tomato sauce or a pizza, and I especially rely on them throughout the majority of the year when local tomatoes are unavailable. Yet I recently realized that throughout the process of buying, using and consuming these tomatoes, I never stopped to think about their history and how they came to be the product we know today.

Eating Jewish: Sutlach (Aromatic Milk Pudding)

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Sutlach (Aromatic Milk Pudding)

It was a busy weekend here for me in Montreal.

In defense of Jewish food

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It was just over a week ago that my advisor told me about Josh Ozserky’s article entitled "The Kugel Conundrum" in which Ozserky bluntly declares, “Jewish food is awful.” My first reaction was one of incredulity and I wondered whether a convincing argument could be made against Jewish food.

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