Photography by Jaime Fritsch It’s a question faced in just about every Jewish home come Hanukkah-time: how do we do latkes this year? Of all the things we could possibly make it ends up being latkes every year. It’s as if we always choose to color with the same few crayons in … [Read more...]
RECIPE: It’s not Chopped Liver – Chicken Liver Terrine
French cuisine seems, at first blush, a long way from kosher cuisine. Butter never seems very far from the meat, and both pork and shellfish feature prominently. Nowhere, perhaps, does French cuisine seem likely to be less kosher than when it comes to … [Read more...]
It’s not Chopped: Risotto of Mushrooms, Peas and Tomato Confit
For at least one full generation, American views on food – particularly “good” food – have been shaped by Food Network. From Emeril Live and Iron Chef America to Chopped, our ideas of how to cook and our culinary aspirations have been captured by these shows, their catch-phrases … [Read more...]
RECIPE: Vietnamese Jewish Penicillin – Phở Ga
It is not for nothing Chicken Noodle Soup is called “Jewish Penicillin.” It is, perhaps, the prototypical “Jewish” food. Whether there is actually something medicinal about the stuff, it’s purely psychosomatic or it is just the comfort food factor is quite beside the point. It … [Read more...]
The Beautiful Bastard Stepchild of Ceviche & Sashimi: Tiradito of Escolar with Roasted Beet and Corn
I might not have put Peruvian cuisine on my short list of the world’s great cuisines; at least not until I looked at the closest thing there is to on official list of such things: The San Pellegrino World’s 50 Best Restaurants. Three of The World’s 50 Best are in Lima: Central … [Read more...]
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