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Most people are very wary of life, and try to avoid it. The conventional ways of doing this are many and varied:
Don’t drop bread on the floor!
Don’t waste…
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…
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…
[Title Page]And You Shall Cook and Eat (Deuteronomy 16:7)Livre de Cuisines [Cookbook]This book concerns all types of foods, appropriate for rich and poor, for holidays and other days. The composer of…
Various eggplant recipes have been passed down to us.
the first is one inherited from the late Morena:
you cut it into slices and throw them into the main dish
for that is how she was taught her by…
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…
Take 18 oz. of wheat flour, 18 oz. of butter, 18 oz. of sugar, 1/2 oz. of yeast, 3 eggs and 2/3 of a cup of hot milk, 5 1/2 oz. of finely chopped succade [candied citrus…