Although had she expressed a desire to become a professional cook, Fine is convinced that her mother \”would have freaked.\” Cooking was thought of as \”such an ordinary job, one that simply wasn\’t OK for nice Jewish girls,\” Fine said.
While this was the third year for Kosher World, it was the first time the show joined with the ethnic and halal markets, under the umbrella of the World Ethnic Market.
With flavorful and fun recipes that use ingredients and combinations far from what used to be considered traditional Jewish cooking — think Juniper Berry and Peppercorn Crusted Skirt Steak with Spiced Onions — this book can add flare to a tired repertoire for both connoisseurs and amateurs.
On the day preceding the first night of Chanukah, I was too tired to make yet another trip to the grocery store for latke fixings, so we had warm bowls of soup, lit the Chanukah candles, and without much fanfare, my daughter opened her first present. But on the second day, I re-entered my kitchen and found one box of instant latke mix and a refrigerator drawer full of apples.
While some food writers automatically push the same old latke and brisket menu at Chanukah, Susie Fishbein offers a lighter touch by mixing in Mediterranean fare. And although she tweaks culinary tradition, she honors it. Fishbein believes in presenting beautiful food in unique ways.
Exploring the stack of old Jewish cookbooks and family recipes my mother brought to me when she visited from Atlanta, I found a note. On the top of a small white paper, in her handwriting, were the words Rosh Hashanah, and then the list; Apple Charlie, Challah, Kugel, Green Bean Salad, Brisket.
Conventional wisdom on the subject maintains that if honey cakes are removed from the oven at exactly the right time –whatever that is — the dreaded dryness will be avoided.
Year after year I would walk up the pathway to Grandma Gussie\’s apartment, passing her kitchen window on the way to the door. I would hear the clanging of spoons, chopping of potatoes and vegetables or the tea kettle whistling on her tiny stove.
Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique culture.
Middle Easterners turn to the more exotic, like dates, quinces or pomegranates during the High Holidays. So if you\’re looking for some unique recipes this High Holiday season, you might want to turn to Faye Levy\’s latest cookbook, \”Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible\” (HarperCollins, $29.95).
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