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The Street was my father’s life. He was a commission merchant in Washington Market, contracting for crops from farmers in Florida, Georgia, the Carolinas, California, Texas, and just about everywhere…
Kashruth was not only redefined but repositioned as a growing number of American Jews restricted its observance to the home. The new geography of kashruth promoted a more flexible approach toward…
Nothing contributes more to the elegance and refinement of a lady’s appearance than delicate hands; and it is surprising how much it is in the power of all, by proper care and attention, to…
Get a calf’s head, with the skin on, but cleaned from the hair. Half boil it; take all the meat off in square pieces; break the bones of the head, and boil them in some good veal and…
California Kosher reflects a merging of cuisines from everywhere in the world that Jews have lived, combined with the dazzling variety of fresh foods available in California—while still observing the…
Mildred Lubritz Covert was born in uptown New Orleans in 1927 and ate a rich mix of eastern European, creole, and African American foods throughout her childhood. She later chronicled this cuisine in…
Miriam Steinberg of Highland Park, Illinois, would never think of making her weekly challah without first separating some dough, reciting a blessing over it, and then burning it in the oven, in…
There’s an old joke that’s told about a Martian who accidentally crashes his spaceship on the streets of New York. In search of a new set of tires for his craft, he happens to pass a bagel shop…
Food was important not just as a means of survival, but also because, as Ma repeatedly told me, “it’s made with love that makes it taste so good.” As a toddler, perched on a chair, I watched each step…