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Recipes

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Eating Jewish: Strudel

Katherine Romanow

I have come to take for granted that with a quick search on Google I can easily find most recipes that I’m looking for. If for any reason I don’t find what I want on the Internet, I can usually consult my ever-growing collection of cookbooks to find the recipe I need. This means that a huge number of recipes are literally at my fingertips whenever I need them. However, my most recent time in the kitchen reminded me that this was not always so.

Topics: Food, Recipes

Eating Jewish: Mandelbrot (Mandel Bread)

Katherine Romanow

When thinking about what I should write about next for Eating Jewish, I came across Lenore Skenazy’s article entitled “You Say Mandel Bread, I Say Biscotti” in The Forward. In the beginning of her article Skenazy confesses her lack of affinity for mandel bread, a baked good she associates with bubbes and paper lined tins. On the other hand, it’s clear that she is a fan of biscotti, cookies she describes as “the world’s coolest cookies, the supermodels of sweets: tall, thin, Italian, expensive.

Topics: Food, Recipes

Eating Jewish: Muhammara

Katherine Romanow

Hosting dinners, whether it is for Shabbat or any other occasion, is something I truly enjoy because I love cooking for other people and it also gives me a chance to try out new dishes. However, despite the fact that I enjoy trying new recipes, there are certain standbys that I know I can rely on to be crowd pleasers. One of these recipes is the roasted red pepper and walnut dip called Muhammara. This dip originated in Aleppo, Syria where there was a sizable Jewish community, many of whom immigrated to the United States and formed a community in New York.

Topics: Food, Recipes

Eating Jewish: Orange Salad with Olives

Katherine Romanow

After having spent an entire day in the library, the thought of cooking anything when I got home seemed impossible to fathom. On my way home I tried to think of something simple that I could throw together with a few of the ingredients I had lying around my kitchen. I remembered that I had bought three oranges the day before and I also had some pimento stuffed green olives in the cupboard that I could use to make a delicious salad with. I simply added some olive oil, cumin, paprika and salt to the oranges and olives, and dinner was ready.

Topics: Food, Recipes

Eating Jewish: Cream Cheese Rugelach

Katherine Romanow

Freshly baked cookies are, in my mind, one of life’s pleasures and are hard for anyone to turn down. Jewish cookbooks abound with recipes for cookies and other baked goods but it is rugelach that has come to hold a place in my heart and my stomach. They are one of the first Jewish cookies that I began baking and I’ve been hooked on them ever since.

Topics: Food, Recipes

Floaters or Sinkers?

Preeva Tramiel

In the degradation of Passover tradition that happens when parents get older and children move away; at times when there is no one young enough to sing the Four Questions without embarrassment; when the eating of the Hillel Sandwich is skipped because everyone at the table gets acid reflux; when the traditional four cups of sock-rotting Manischewitz dwindles to a single glass of Hagafen Chardonnay that is raised four times and demurely sipped by the host alone, one Passover tradition lives on: Matzoh balls, or knaidlach.  Or, as my neighbor calls them, “those cool things you Jewish people put in soup on Passover.”

Topics: Food, Recipes

Lifetime achievement award for cookbook author Joan Nathan

April 30, 2001

Acclaimed cookbook author Joan Nathan found her way to food writing from a very different, if related, field.

Lizzie Black Kander

Lizzie Black Kander was a Jewish philanthropist who turned the recipe book she made for a cooking class for new immigrants into a two-million-copy bestseller. Her decades of service in the early twentieth century had an unforgettable impact on the Milwaukee Jewish community.

Food in the United States

Food and foodways are a critically important area of documenting and deciphering the evolving experience of American Jewish women from the earliest days of immigration to the present. Food is a lens into American Jewish women’s worlds of family, religion, identity, work, political action, entrepreneurship, and more as they have encountered the forces of assimilation, anti-Semitism, systemic racism, sexism, changing consumer economies, and the long women’s movement.

Cookbooks in the United States

American Jewish cookbooks capture the range of Jewish religious and cultural expression in the United States. Women took advantage of the versatility and variety of cookbooks to add their voices to the growing and developing Jewish culture in the United States.

Book Review: Cooking Jewish

Lily Rabinoff-Goldman

So the thing about getting married is that your precious bookshelf space, which you had reserved for brilliant novels written by brilliant writers, gets quickly engulfed by an ocean of cookbooks, which your mothers, aunts, and family friends are sure you'll just love.

Memories, Meals, and “Aromas of Aleppo”

Jordan Namerow

With the exception of Yom Kippur, the past few weeks, for many of us in the Jewish community, have been bountifully full of food. I’ve been happily partaking in pumpkin bread/pumpkin muffin production (baking three loaves, and two tins of twelve muffins over the course of two days) and enjoying my friends’ seasonal culinary creations on a chilly evening in their sukkah.

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