Chef Louisa Shafia has been crossing culinary borders and bridging gastronomic gaps all her life. Shafia’s father, a Muslim from Iran, and her mother, an Askenazi Jew, raised a family around a very full dinner table laden with traditional Persian dishes right alongside the Jewish ones.
Kosher food is wrongly stigmatized as being boring and bland because of the limitations the laws of kashrut impose on chefs. The prohibitions against eating certain animals and mixing milk and meat mean no cream sauce or butter for the meat dishes, no shellfish and — horror of horrors — no bacon. It all seems like a monumental challenge, kind of like
“Project Runway” for food, only instead of making a couture dress out of a flour sack, cooks have to create an interesting, appetizing meat menu without butter or cream. Julia Child would be horrified.
The movie “Julie and Julia” brought back great memories of how I met Julia Child in 1978 and how it resulted in adapting her bouillabaisse recipe for a kosher kitchen.
Several prominent Jews spied for the United States during World War II, newly released documents show