It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Most Passover recipe features tend to focus almost exclusively on the Big Event of the Seder dinner, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no’s during the holiday, baking Jews like myself must get creative once the charm of the matzoh wears off around day 3.
Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I’m not good with dates. And I’m not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-ish.
And that makes me exceptionally happy.
Now, I bet you are wondering, “Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?”
Please let me explain…
Although I didn’t make it Saul’s Deli this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.
He more or less followed a straightforward recipe from Gourmet and managed to deliver, with his first try, a most excellent feast.
The documentary film, Chez Schwartz, enjoyed a quiet if savory U.S. premier at the Berkeley Richmond Jewish Community Center earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can’t wait, order a DVD and see for yourself why this little “Charcuterie […]
Tamara Keith, reporter for The California Report and KQED Public Radio, recently learned how to cook these potato pancakes the right way…from her mother-in-law. Here’s her story. This may be the ultimate parable of Jewish cooking tradition. Growing up Methodist in a small, central valley town, my first introduction to latkes was through my college […]
“Sweet & Salt Relish” is a recipe entry dated March/April 2003 in one of my little recipe books. Each book corresponds to a time period, the restaurant I was working in at the time. The pages in this one reflect recipes I used in my first months at Aziza, a Moroccan restaurant with a particularly […]
In this age of Google and Wikipedia, it’s easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here’s a short list of culinary exhibits and events worth adding to your list of food adventures: READING […]
I’ve just returned home from a week in Boca Raton, Florida, where I was visiting family. My mother’s side, the New York Jews. Besides making the rounds with my aunt, meeting my cousin’s 1 1/2 year old twins and visiting my 86 year old grandmother in her new little apartment at an assisted living facility, […]