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Recipe

Eating Jewish: Pickling 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

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.

Matzah Toffee Bark

So you've spent a week eating matzah with anything you can think of (I have personally eaten it so far with various nut butters, tuna salad, charoset, and jam).

Gluten-free Lemon Passover Cupcakes with Blackberry Jam and Lemon Glaze

This cake is not just for Passover, friends. And it's not even just for the Jews. I'm convinced that this is one that everyone will like.

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Jewish Women's Archive. "Recipe." (Viewed on July 23, 2014) <http://jwa.org/blog/recipe>.

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