Showing Results 11 - 20 of 32
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To Build a Fire
Measuring
Scalloped Apples
Coffee
Setting the Table
Washing Dishes
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…
Setting up a kosher home is not at all difficult once one gets the hang of what one is and is not allowed to do and eat. There is sometimes an unfortunate tendency among those just beginning to keep…
Credo in a kind of
American jewish Hamlet-like
bagel, too round for action
yet leavened enough by contact
with the near-dead past—you call it
landscape, I call it history—to provide
a layered vantage…
On the holiest day we fast till sundown.
I watch the sun stand still
as the horizon edges towards it. Four hours to go.
The rabbi’s mouth opens and closes and opens.
I think: fish
and little steaming…
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…
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…
“It was my fault, Sammy. I aggravate you when you’re tired,” she said, sitting up and drawing his head to her. “I shouldn’t even have mentioned Ev. We ought to go to your family this year. It’s only…
Murray:People fall into two distinct categories. Miss Markowitz; people who like delicatessen, and people who don’t like delicatessen. A man who is not touched by the earthy lyricism of hot…