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I spent five years at “Lechem Erez” in Herzliya. During those years, we created at “Lechem Erez” a simple cuisine inclined to use herbs and dwarf leaves, balady vegetables and local fruits, fresh meat…
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…
There once arrived at our house a person completely unknown to us, an unmarried lady of about forty, in a little red hat and with a sharp chin and angry dark eyes. On the strength…
[ . . . ] [T]here was a lecture in the big union hall on the topic of Soviet food policy. The wife of our protagonist also wanted to go and listen. You didn’t…
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…
Behold, I am aged and my eyes are dim and my hands heavy and shaky, and at a time when my strength, enabling me to remain standing upon my watch, is ebbing away—with the yoke of the…
To my lord Elyashib: May YHWH seek your welfare! And now, give to Shemaryahu an x-measure and to the Kerosite give a y-measure. And as for the matter which you commanded me, it is well. He (it?) is…
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…
Every cuisine tells a story. Jewish food tells the story of an uprooted, migrating people and their vanished worlds. It lives in people’s minds and has been kept alive because of what it evokes and…
[ . . . ] In the early autumn of 1918 we entered a new circle of Bolshevik hell, the period of mass Red Terror. The murder of Uritskii and…