From Pickles to Salmon, the Joys of Kosher-Style
The nostalgic tale of “kosher-style” foods
The nostalgic tale of “kosher-style” foods
A wide-ranging discussion that includes food makers and thinkers Jami Attenberg, Sue Fishkoff, Ari Hart, Gil Marks, Allan Nadler, Joan Nathan, Yotam Ottolenghi, Mimi Sheraton, Michael Stern, Ruth Reichl, Claudia Roden, Shalva Weil and others.
Michael Pollan, the poster boy of America’s “new food” movement, talks about the role his Jewish upbringing plays in his approach to food, his disagreements with Leviticus and how cooking for yourself is the key to healthy eating and changing the world.
Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food.