My thoughts on Jewish food.
Last week we talked about bone broth, because anything that’s good for you is, by definition, Jewish, and therefore qualifies as Jewish food. Now some of us have found that the only way to get thin and stay thin is to eat a low carb, high fat diet. One of the best tricks of this …
People worry too much about making matzoh balls to the point that they *shudder* use a mix for what is probably the easiest thing in the world to make other than toast, or perhaps boiled water. With the holidays coming up, it’s time for a review. It’s less about amounts and more about using your …
Last week this space spoke of sweet Sfardi almond cigars, as a treat appropriate for the High Holidays. Now the Ashkenazim are demanding equal space. The problem is, many people really don’t like plain old boring honey cake. So (don’t) give them cake! Give them Lebkuchen, which are a chewy cookie bar with a glaze. …
The Hebrew Scriptures mention almonds ten times, the first mention being in Genesis, where the almond is referred to as “among the best of fruits.” Maybe that’s why the seven-branched candelabra used in the Temple was designed to resemble almond branches topped with blossoms. Also, the almond tree is the first tree to bloom in …
All week long, Jews of modest means wait for the Sabbath when all manner of delicacies are served. As one popular Shabbat zemer goes, the Sabbath “is a time to delight in all kinds of pleasures: fatted geese, quail, and fish.” The more, the merrier. Ashkenazi Jews often ate gefilte fish on Shabbos, because fish …
For Jews who spent time in Central and Eastern Europe, a ¾ done dill pickle made a perfect teething ring. A pickle has everything you could want in abundance: it’s cold, crunchy, salty, sour, and redolent with dill. A real dill pickle is fished out of a barrel. Pickles are like most Jewish food, born …
The story of Jews in the Diaspora was one of making things stretch. Clothes, food, wood, coal. All of these things were to have every last drop of use squeezed out of them, in the case of Kvass, quite literally. Kvass was a rough homemade liquor made out of the stale ends of Russian black …
When it’s too hot to cook, you want simple things you can make. Things without a lot of ingredients but with lots and lots of flavor. Borscht, the dairy version, fits the bill. It’s plain, healthy, and can be served cold. It’s so easy to make it’s almost not a recipe. If your mom opened …
Coffee a Jewish food? Why not? A new study shows that coffee is the key to longevity. What’s so Jewish about that? Think about it: what do Jews say when they toast each other? They say, “L’Chaim,” to life! Wishing someone longevity is definitely a Jewish thing, ergo coffee is a Jewish food.
Food writer Patti Shosteck wrote a wonderful book back in 1981 called A Lexicon of Jewish Cooking, that gives the reader the history and religious background of various Jewish foods. The first entry is for Adafina, of which Shosteck writes: “Uncovered, the aroma and taste of adafina enticed Jew and non-Jew alike. Compared to the sardines, …