When I see pyramids of pomegranates displayed in a market it\’s difficult to deny them space in my shopping cart. Buy them at your local farmers market when they are in season since they keep for several weeks in a refrigerator.
Our favorite memories of the High Holy Days often come from food — especially the food we ate growing up at our family tables. Some of the following recipes have been handed down through the generations, others are borrowed from friends, neighbors, friends of friends. All have stories of origin, and most draw on the Rosh Hashanah tradition of sweetness, in hopes for a sweet New Year. However they got on our tables, they are here to stay for generations to come. Our writers share some of their favorites.
MUSIC VIDEO: Cockney Melody, Yiddish Ditty (British home movie) 43 secs.
Shops selling kosher products say the increased demand is coming mainly from Jews. But restaurateurs say at least half their customers are non-Jews who want to sample classic Roman Jewish cooking, which many consider to be the most sophisticated of traditional Roman cuisines.
According to many mostly West Coast mavens, Langer\’s, in existence since 1947 – and celebrating its 60th anniversary this week – has the best pastrami in America.
As Israel becomes sophisticated gastronomically, consumers are favoring goat\’s and sheep\’s milk cheeses over cow\’s milk varieties. Unlike their bovine counterparts, most goats and sheep are free to roam and graze, antibiotics aren\’t usually a part of their diet, the cheese and milk contain less lactose and the taste is unmistakably distinct.
