![]() ![]() People were always complaining, saying things like “This year the matzah balls are delicious. My aunt made the same brisket every year for every holiday, and for Passover she prepared her apricot-matzah-farfel stuffed chicken, gefilte fish, and matzah ball soup. ![]() Were you served traditional Ashkenazi dishes at these family gatherings? We didn’t sit down for family dinners during the week or on Shabbat, so my connection to Jewish observance was largely influenced by these holiday celebrations, especially through the lens of food. My strongest memories of sharing Jewish meals were at Passover and the High Holy Days. What of some of your early memories of sharing Jewish meals? Jake is a former food staffer at Saveur, food editor of Tasting Table and Time Out New York, and most recently the editorial and test kitchen director of FeedFeed ( I caught up with Jake to talk about his passion for food as a gateway to Jewish rituals, celebrations, and learning. Jake Cohen’s debut cookbook, J ew-ish: Reinvented Recipes from a Modern Mensch (HMH), is a New York Times bestseller. ![]()
0 Comments
Leave a Reply. |