Mollie Katzen's Sukkot Menu
Secret Tables of Gotham
Bourdain Invades Israel
Tamar Adler's Fried Jewish Artichokes
Save the Bubbes!
The Curious History of Kosher Salt
Shiva for Stage Deli
Berlin's Jewish Foodie Comeback
The Great Deli Rescue
Romping Through the Jewish Pumpkin Patch
Haimish to Haute, NYC Transforms Jewish Food
Bay Area's DIY Jewish Food Movement
Yid.Dish Recipe Box
'Inside the Jewish Bakery’
The Bacon Problem
Manischewitz Goes Sephardic
Jews and the Booze
Jews and Beer
Taking the Food Tour That Keeps on Feeding
At Kosher Feast, Fried Locusts for Dessert
Live Long and Super: Supermarket History
A Slice of Hebrew Pizza
Grow and Behold: A New Line of Kosher Chicken Launches A Conversation Around Jewish Food Ethics
When In Rome… Eat Like the Jews Do
A Letter to Our Readers
JCarrot Archives: 2006-August 2010
Shabbat Dinner, With Panache
Next Generation Challah
As the internet becomes flooded with Thanksgivukkah recipes, I become flooded with the fear of having to plan a menu. Challah stuffing or sufganiyot stuffing? Sweet potato latkes or Brussels sprout latkes? And, should I really deep fry the turkey?
There’s a lot of pressure knowing that we only get one shot at celebrating Thanksgivukkah, and there are simply way too many good looking Hanukkah/Thanksgiving fusion recipes to cram into one day.
My game plan? To make dollhouse-sized versions of all the Thanksgivukkah recipes and really grab this holiday by the (matzo) balls.
None of your guests will be able to use the “I’m too full” excuse for these miniature pumpkin sufganiyot, and none will want to. They have a sturdy, satisfying, and sugary exterior, and a light and fluffy interior. They are the sweet and perfect ending to a massive meal.
Even if you love turkey dinner and a deep-fried glazed doughnut, the thought of the combining the two may not have occurred to you. But, in the age of the cronut and bacon-flavored everything, of course the rare overlap between Thanksgiving and Hanukkah could not leave the pastry world unmarred. In honor of the holiday, the brave owners of Zucker bakery have created a holiday pastry Frankenstein: the turkey-stuffed sufganiyah.
If the idea of a turkey-stuffed doughnut has you clutching your stomach in horror: Don’t. It sounds radical, but in reality, it’s more of an upscale hot pocket. Zucker bakery actually produces a couple versions of the sufganiyot, one stuffed with turkey and gravy and one with an inside full of turkey and cranberry sauce. Both are made with pumpkin dough and dusted with just a touch of powdered sugar, and are smaller than the average Dunkin Donuts gut-buster.
The turkey-cranberry sufganiyot has a pleasing tangy-saltiness to the filling, and a crust that’s just slightly sweet thanks to the addition of the pumpkin. It brought to mind a post-Thanksgiving leftover sandwich, the tasty bits of the big meal encased in flakey bread. The turkey gravy one, which the bakery had run out of by the time I visited (demand for fusion pastries in New York City, as those following the cronut chronicles well know, has reached an all time high.) It promises a similar experience, only without the tang of cranberries. Both will run you $5.00.
It’s forty degrees and the wind is blowing, but I’m sitting on an even colder marble slab outside the Christian Science Plaza in Boston so that Avi Shemtov can keep a metaphorical eye on his food truck, The Chubby Chickpea. The Chubby Chickpea went kosher about a month ago, but only a small certificate in the bottom right corner of the window would let you know. Still, it is Boston’s first kosher food truck.
The Chubby Chickpea calls its cuisine, “Sephardic Street Fare,” but the term is more poetic than precise. This is classic Israeli road food: hummus, falafel, babaganoush, and grilled meats wrapped in laffa. My dining companions agree that the chicken is juicy and well-prepared. Our side of falafel is tasty, and the hummus substantial. It’s less a spread than a dish of its own. I prefer my shawarma with more aggressive seasoning and I wish the laffa were better. But the food is unquestionably good, and the portions are generous without being excessive.
The food is even better at the Chubby Chickpea restaurant. The night before, my wife and I took the highway 30 miles to Canton, MA to try the restaurant, and I’m glad we did. The menu there is different, more interesting and more developed. My beef kabob had a beautiful herbal flavor, and the roasted eggplant served alongside it was the best thing I had either meal (It helped that pieces of brisket somehow found their way onto my plate). There were other restaurant-only items I wanted to try, like braised short ribs and panko-crusted schnitzel (sold out), though by now the short ribs are probably off the menu. The food truck menu is static; it’s designed to be simple, repeatable middle eastern food. The restaurant menu changes constantly; it’s where Shemtov tries new things. Right now he’s planning a pareve cannoli made with a banana pudding cream. It’s where he tries to grow as a chef.
Like, I imagine, a fair number of Forward readers, I eat meat at only at kosher restaurants, but eat fish and dairy anywhere. Too often the experience of eating at a kosher restaurant is disappointing. We accept things from kosher restaurants that we wouldn’t accept from any other restaurant. (I’m reminded of the old Jewish joke: The food is terrible. And such small portions!)
When sisters Sharon and Adeena started baking Thanksgiving pies five years ago to raise money for ovarian cancer (which claimed the lives of their mother and grandmother) they never imagined they would raise over $100,000.
But with a cadre of committed volunteers holding bake sales in 10 cities around the country, plus Toronto and Jerusalem this year, they’ve done just that.
“It gives me chills when I say it out loud,” Adeena Sussman said.
Her mother Stephanie Sussman died of ovarian cancer in 2006 at the age of 62 and her grandmother Ann Nadrich, died in 2009, also of ovarian cancer.
While their father donated a Torah in his wife’s memory, and the family honored her by bringing cultural events to the community, the sisters wanted to do something more personal that embodied their mother.
Even though Stephanie Sussman worked full time, she was known for her legendary hospitality and Shabbat dinners. Adeena Sussman remembers waking up in the morning to see a freshly-baked challah, a pot of chicken soup and a kugel all resting on the stove, and thinking “When did she have time to do all of this?”
Chief rabbis and Nobel prize winners were some of those who ate at the Sussman’s. But it was not limited to them. There might also be some of her students from places abroad, who didn’t know what it was to be a Jew, and certainly not an Orthodox one.
With the popularity of Top Chef, The Food Network and just about any TV show focused on food, it was only a matter of time until a film on the people who’ve made cooking a lifelong labor of love made it to the silver screen.
The three restaurants showcased in the new documentary “Spinning Plates” — chef Grant Achatz’s award winning molecular gastronomy mecca Alinea, American heartland family restaurant Bretibach’s, and struggling Mexican cantina La Cocina de Gabby — are widely diverse, but share something in common: the people behind them are passionate about food. The same can be said of the film’s creator Joseph Levy.
Levy, who earned acclaim for the short film “George Lucas in Love,” made his first foray into the food entertainment world with the Food Network series Into the Fire in 2003. “One of the first episodes I did was at the Carnegie Deli” in New York, “My love letter to Jewish food,” he notes. “I think Judaism places a great deal of importance on food as something that brings together the family. A lot of my own connections with food, my reverence for food, are very much influenced by my Judaism.”
Yadidya Greenberg is a certified shochet (kosher slaughterer), animal welfare educator and blogger. He has given live kosher slaughter and animal welfare presentations at The Portland Meat Collective, Urban Adamah of Berkley and the Hazon Rocky Mountain Food Festival just to name a few. Yadidya will also be featured in the upcoming documentary “Farm and Red Moon”. He has been an active member of the Colorado Hazon community and is slowly making headways onto the national stage. After making this video he teamed up with Director of Hazon Denver, Sarah Kornhauser, to write up this short interview which gives a bit more information on the video, Yadidya, and his message.
(JTA) — Diaspora Jews often find themselves exasperated with the Israeli rabbinate. But on one significant issue, an Israeli rabbinic authority is looking far more enlightened and merciful than his peers in the United States.
Recently elected Ashkenazi Chief Rabbi David Lau surprised more than a few people last week when he reportedly threatened to terminate the kosher certification of a slaughterhouse belonging to Soglowek, one of Israel’s largest meat producers.
Lau issued the warning after an undercover investigation produced video footage showing routine and egregious abuses of chickens and turkeys at a Soglowek slaughterhouse in northern Israel. The graphic video, aired on national television in Israel, showed chickens packed in filthy cages without food or water, writhing turkeys tossed into metal boxes with their throats cut, and several other forms of cruelty.
“As a human being and as a Jew, I was shocked by the footage, by the brutal behavior of those employees toward helpless animals,” said Lau, according to Israel’s Ynet website. “Such things shouldn’t happen. The Torah forbids us to act in this way and obliges us to be extra vigilant with regard to animal welfare. We cannot remain silent in the face of such things. We will act firmly and sternly against this factory.”
Lau summoned Soglowek officials to a meeting and urged all slaughterhouses nationwide to take additional steps to avoid abuses. The Soglowek slaughterhouse was shut down temporarily by the Ministry of Agriculture and Rural Development.
Dror Segev, the secretary of the Tel Aviv University Institute for the History of Polish Jewry has, in recent years, spent many an hour going through Jewish daily newspapers of the 19th century. Segev is searching for materials dealing with his Ph.D thesis, but often runs into features that simply make a 21st century person smile. One of these was published in the Warsaw Hebrew newspaper Ha’Tzfira on August 3rd, 1893.
Under the headline “Passion banquet,” the story describes a festive dinner held in the summer residence in one Warsaw suburb, attended by “many of the city’s sages and learned.” The reason for the party: the arrival of “a distinguished guest presently honoring our city, Rabbi Dr. Abraham Eliyahu Harkavi.” The Hebrew paper continues its report: “On a wide bar near the summer house the table was set. Many lanterns hung on the trees illuminated the garden, and many lit candles were set on the table… The table was loaded with various delicacies and superb wine… the food was served according to Shulchan Aruch,” the code for Jewish law.
Another Hebrew paper, Hamalitz, also happily reported the banquet. “The writers and sages of Warsaw tasted heaven on earth last night. They drank from the cup of paradise and enjoyed holy delights which cannot be described in words.” After the speeches and conversations which lasted until “nightfall,” the guests were ready for dinner. “They then approached the set table and sat each on his seat, finding a list of the foods offered, printed on a beautiful, adorned sheet of paper.”
According to the custom in these days, the paper detailed the full menu. Women, incidentally, were not invited. The guests ate “stuffed fish, various seeds, grape soup, roasted chicken, fried fruits, excellent wines and various fruits,” and were offered coffee.
Read more at Haaretz.com.
The start of November is here which means that Thanksgiving is just around the corner. In order to kickstart your menu planning, we’re thrilled to share this recipe from cookbook author and Forward contributor Leah Koenig.
Here’s what Leah has to say about the recipe:
This is one of my absolute favorite soups. As the weather turns cool, sweet potatoes and kale come into peak season, which makes them ideal candidates for fall cooking. The real secret to this soup, though, is the roasted garlic. It adds an unexpected burst of flavor that transforms the dish into something special enough for the Thanksgiving table. Serve it with crusty bread or, if you are eating it for the holiday, your favorite homemade biscuits.
Want a side of art with that pastrami on rye? You’re in luck. As part of celebrations for the iconic Lower East Side deli’s 125th birthday, Katz’s Deli commissioned the space next door to their restaurant to use as a pop-up gallery.
The Space at Katz’s, as the gallery is dubbed, merges the old and new Lower East Sides, exhibiting deli-inspired artwork. The pop-up opened on October 22, and will be open to the public until February, cycling in new work every month.
The initial offerings at the space includes a wall-sized scrawl by fashion designer and artist Baron Von Fancy which reads “I’ll have what she’s having,” the quip from the famous scene set in Katz’s in “When Harry Met Sally.” Artist Hanksy, famous for his street art-style spins off of celebrity culture, contributed a portrait of comedian Will Ferrell in a cat costume dubbed “Will Feral Katz.” The show also includes several pieces by Studio Hyp-Inc made from carefully broken vinyl records in the shape of sandwiches.
Along with the rotating art, The Space serves as a store for Katz’s merchandise. Every month, a different designer will riff on the Katz’s deli standards to produce t-shirts, baseball caps, and event specialized sneakers. New York City-based designer Alife is The Space’s initial collaborator, offering Katz’s caps and t-shirts inspired by one of the deli’s slogans, “Send a salami to your boy in the army.”
The current exhibit at the The Space, at 203 East Houston Street, runs until November 24.
We’ve seen films about Africa, like “Blood Diamond”, which show some grim realities of postcolonial life. There have been countless movies about genocides and their consequences, with heart-wrenching stories of survival, guilt and trauma. And there have been movies about delicious food – just think of “Chocolat” – leaving viewers in the paradoxical position in which they simultaneously want the film to continue, and be over, so the drooling stops.
Bringing those themes together might appear strange. Last Friday, however, a documentary premiered in New York that succeeds at combining them with a tale about women’s empowerment, entrepreneurialism and developmental aid. “Sweet Dreams” is the story of the Brooklyn ice cream shop Blue Marble, whose owners Jennie Dundas and Alexis Miesen collaborated with a group of female drummers in Rwanda to open the first ice cream shop in the country that was ripped apart by a genocide almost two decades ago.
Directed by award-winning brother and sister Lisa and Rob Fruchtman, the 84-minute documentary uses ice cream as a metaphor for dealing with trauma. “That movie is not about drumming and ice cream but about the emotional drama,” said editor and director Lisa Fruchtman. What got her interested in the story, which she and her brother started filming in 2010, were the issue of recovering from genocides: “In Rwanda, it is like Jews coming back to Germany… There is shame and guilt among the children of the perpetrators, not unlike the younger generation in Germany.”
The culinary miracle that is Thanksgivukkah is only with us for a brief window of time before slipping away for another 70,000 years — so this holiday season, you can pretty much throw your diet out the window.
To celebrate this winning combination of pumpkin and turkey and latkes and gelt, Food 52 challenged Serious Eats to a friendly competition: Which community could come up with the biggest, boldest, Thanksgivukkah dish?
After much head scratching, mixing, tasting and salivating, these are the two final contenders:
Bucharest was once home to 100,000 Jews. Today, there are only 4,000 Jews and no bagels to be found. But that’s about to change.
The saga starts with a pair of twentysomething Romanian entrepreneurs, Alexandru Petrescu and Ioan Rusu, who were seeking a novel menu item to launch their Bucharest food truck.
Online research led them to bagels. In September, the pair got on a plane to New York City, the putative bagel capital of the world (sorry, Montreal). After touring bagel bakeries across the five boroughs, Petrescu and Rusu wanted to learn the ins and outs of bagel-making.
They called on Brooklyn’s Center for Kosher Culinary Arts and Lynn Kutner, a master baker who teaches a course called Jewish Baking Classics.
“They looked us up online, and said they were looking for a place to learn about bagel-making,” Jesse Blonder, the Center’s founder and managing director, told the Forward. “They looked at culinary schools and a few people who do private lessons. Between the fact that we’re kosher and that bagels are associated with Jewish food, they chose us.”
(JTA) — Having conquered coffee, Starbucks is now moving into tea. The coffee giant’s newest venture, Teavana, launched with a tea bar on the Upper East Side of Manhattan.
Starbucks CEO Howard Schultz says he doesn’t expect the new venture to be as big as the coffeehouse chain (“tea lacks the major caffeine count,” he explains). But he is hoping to draw in kashrut-keeping consumers.
“It will be [kosher]. It hasn’t been certified,” Schultz told Forbes. “No rabbi has come in to bless it yet!”
It looks like Schultz, who is Jewish, has fallen prey to the common misconception that kosher status is conveyed via a blessing. But if Teavana is to succeed by peddling its drinks at $4.95 a cup, it will need the blessing of luxury tea fans.
When WhiskyFest announced in 2011 that it would move to a weekend format, the Forward noted that it would be abandoning traditionally-observant Jews who made up a significant proportion of the attendees.
Into the breach stepped Whisky Jewbilee — from the founders of Single Cask Nation — providing a non-Sabbath, kosher-keeping option for Jewish whisky drinkers of which The New York Times assures us there are many.
After two highly successful Jewbilees (in 2012 and 2013), WhiskyFest has decided to move to Wednesday night October 29 for its 2014 New York event. That’s two weeks after Sukkot, for those keeping track. This sensitivity to its clientele is limited to New York — Chicago WhiskyFest will be on a Friday night and San Francisco WhiskyFest will be held on Friday night, Kol Nidre.
John Hansell, editor and publisher of Whisky Advocate — the organizer of WhiskyFest — noted that the “primary reason” for the switch:
Is that we want the New York seminar day to be the best whisky event anywhere. To achieve this, we need to have substantial quantities of incredibly rare whiskies procured for an audience of several hundred whisky enthusiasts; this is extremely difficult to accomplish on an annual basis.
Apparently the world’s premier whisky event can’t manage a two-day seminar every year without the Jews.
So WhiskyFest wants the Jews back, but will the Scotch-quaffing Heebs go back to WhiskyFest? Joshua Hatton from Whisky Jewbilee thinks the jury is out.
We’ve been here for the kosher-keeping, whisky-loving, Jewish community and, while we wish WhiskyFest all the success in the world, we hope that our community will remember us and will stick with us or go to both events.
He assures the Forward that, though the 2014 date for Whisky Jewbilee is yet to be set, it is definitely going ahead. The kosher food will be there, the cigar options will expand and the opportunities for schmoozing will be greater than ever.
This piece first appeared at JWeekly.com.
Looking for cooking tips from Victorian England, or information on the history of organic farming in Asia? How about a 100-year-old guide to understanding spices? Or perhaps you’re just trying to replicate your grandmother’s famous homemade kreplach?
Celia Sack has got you covered. At Omnivore Books on Food, a deceptively small shop in San Francisco’s Noe Valley, the floor-to-ceiling bookshelves are overflowing with the culinary wisdom of the ages, from every part of the globe. Yes, some of the cookbooks are more than a century old. No, you should not feel apprehensive about thumbing through them.
“I have an M.O. for my store that’s based on being welcoming and accessible,” says Sack, a San Francisco native, seated on a wooden stool in a corner of her store. “Because when I was a young collector, I felt like a lot of antiquarian bookstores and dealers were very discouraging. They didn’t want you to look behind the counter, they didn’t want you to touch anything, they didn’t trust you to handle anything.”
Sack, who is Jewish, has been collecting vintage and antiquarian cookbooks since her early 20s — she was influenced by a girlfriend who ran a now-closed bookstore on Clement Street, an internship at the auction house Christie’s while she was in college in New York, and her work at a rare-book auction gallery. For her, getting newbies interested in collecting is half the fun.
“I love watching people get excited about books. Their excitement of discovery reflects my own, so it makes me really happy to see it,” she says, referring to her modestly priced antique books (many in the $30 to $70 range) as a “gateway drug” that often gets customers interested in collecting more seriously.
Organized by theme and subject, the shop features a sizable Jewish and Israeli cuisine section, including “Jerusalem,” the much buzzed-about tome of gourmet Middle Eastern cuisine by chefs Yotam Ottolenghi and Sami Tamimi. The book has been a bestseller since its publication last October.
Another of Sack’s recent favorite acquisitions in that section is pretty different: a 1930 edition of “Tempting Kosher Dishes,” published by the Manischewitz company, featuring recipes like matzah dumplings, chocolate “wine cake” and cheese balls … made with matzah meal, of course.
At a time when independent bookstores are struggling, and many home chefs are more likely to turn to the Internet than a cookbook for a recipe, Sack says her store has been successful because a cookbook provides an experience that recipe blogs simply can’t reproduce. “My partner, Paula, has a great way of putting it: Having a single recipe rather than a whole cookbook is like having one song on your iPod shuffle rather than a whole album,” she says.
“Somebody’s curated that whole album or that whole book to be a collection that all makes sense together. And with a blog, it’s often just one person [writing] … With a cookbook, you have writers, editors, ideally multiple people testing the recipes. The best cookbooks also kind of build on themselves, starting with a foundation and getting more complex as you go.”
The couple also own the pet shop adjacent to the store; it’s been there 14 years to the bookstore’s five. But the success of Omnivore Books speaks to the audience that’s clearly still out there for cookbooks, new and vintage: On a recent Friday afternoon, the cozy shop always had at least a few customers browsing. Sack says her clientele includes chefs (Alice Waters is a fan), amateur foodies, tourists and even a couple of A-list celebrities who buy from Sack online.
It helps to have a jam-packed schedule of interactive events and author appearances, with the evening’s offerings announced on a “Menu du Jour” chalkboard outside the store. Regular cooking competitions — Sack is partial to pie contests — often see customers spilling out onto the sidewalk and down the street. The competitions are free for contestants, and $5 for those who just want to taste all the entries; winners are chosen by anonymous vote and split the door money with the store as a prize.
At a recent contest, Sack momentarily panicked when a couple of police officers walked up. “I thought they were going to tell us the crowd had gotten too big, and I asked if we were blocking sidewalk traffic or something,” she recalls. “Then one of them goes, ‘No, I baked a sweet potato pie!’ And it was a really good pie! We have pictures of him holding the empty pie plate and talking to kids.”
Omnivore Books is located at 3885 Cesar Chavez St., San Francisco.
Imagine a book that’s part scrawled kitchen index card, part political introduction to socialism and part family saga, all doused with a healthy dose of mayonnaise — what you get is Anya Von Bremzen’s “Mastering the Art of Soviet Cooking.”
In her self-described “memoir of food and longing,” the James Beard-winning food writer describes her childhood in Brezhnev-era Soviet Russia: living in a communal apartment where 18 families shared one kitchen, dreaming of opulent national dishes only found within the pages of Chekhov and learning to cook from her anti-Soviet mother, Larissa, before immigrating to the United States in 1974.
The Forward’s Anne Cohen recently spoke by telephone with Von Bremzen to talk about what she learned about her own family, her favorite Jewish dish, and her first jarring encounter with Velveeta cheese.
What made you decide to write the book?
[This particular past] was very powerful and deep. It wasn’t just mine but kind of the collective past of the entire country. Something flashed back at me [from] the food queues, and the deprivation and this very existential attitude that my country had towards food. At some point, I just felt the need to start jotting things down. It came out so easily; it was there bottled inside me.
Since the whole point of chicken nuggets is bite-sized convenience, showing off the world’s largest one — as Empire Kosher Poultry plans to do tomorrow — seems a bit oxymoronic, kind of like “jumbo shrimp.”
Not that any shellfish — jumbo or otherwise — will come anywhere near Empire’s record-setting nugget, which will be displayed at the Kosherfest trade show.
The 25th-annual, two-day kosher food expo kicks off in Secaucus, N.J., tomorrow and is expected to draw more than 6,000 people, all of them ready to nosh.
In addition to the 40-plus-pound nugget, Kosherfest will feature products from over 300 companies and more than 20 countries.
For the first — and perhaps last — time, the expo will also include a kosher supervisory agency run by a non-Orthodox rabbi. Rabbi Jason Miller’s Kosher Michigan certifies more than 50 businesses and is one of only a handful of non-Orthodox supervising agencies in North America. In an email interview, Menachem Lubinsky, Kosherfest’s founder and co-producer, said that Kosher Michigan is “the first non-Orthodox agency that has even attempted to exhibit at the show” and that it “fell between the cracks.”
“The sales people did not realize that Michigan Kosher was not an Orthodox agency,” he said. “The show is under the kosher supervision of the Association of Kashrus Organizations (AKO) and there will be signs posted throughout the show that AKO takes responsibility only for those booths that are either AKO members or offer products that meet AKO standards. He is clearly not a member and his products do not meet AKO standards. Show management will take steps to assure that only AKO approved exhibitors participate in the show in 2014.”
Interviewed by phone, Miller, who is based in suburban Detroit and certifies over 50 companies, most of them in the Midwest, emphasized that he had not hidden his Conservative identity; in fact, Kosher Michigan’s exhibitor blurb, which he said has been on the Kosherfest website for months, states in the first sentence that the agency was founded in 2008 by a Conservative rabbi.
My dinner guests thought this would be an excellent stew to have on hand for weeknight dinners at home. It’s savory, hearty and filling and has a “stick-to-the-ribs” kind of quality. Check out my full review of “Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week” here. Cooking Note: I didn’t detect the saffron here, the paprika and cinnamon overpowered it, so I’d save it for another time. And I recommend a squeeze of lemon juice before serving.
Harira with Eggplant & Chickpeas
serves 8 to 10
total time: about 45 mins, active time: 20 mins
Harira is a Moroccan noodle soup, served during Ramadan to break the fast. It’s aromatic and slightly spicy, and this version is made thick with eggplant and lentils and studded with a few chickpeas swimming about. Now, if I just invented this soup out of the blue, and someone told me to put noodles in it, I would think we were on a cooking reality show and that someone was trying to sabotage me. But the noodles make it. This soup is a meal on its own. As you can imagine, you might not have the energy to cook a million dishes after fasting. This gets the deed done in one pot. The eggplant really just disintegrates into the soup, to give it a meaty thickness. In traditional harira, lamb is used for that purpose, but, you know.
I had an existential crisis trying to figure out if this recipe should go in the soup or the stew section, and so I went on a spiritual journey and decided, soup. My spiritual journey basically involved looking at fifty other cookbooks to see how they classified it. The soup thickens a lot as it’s left to sit, what with the noodles, so thin it out with water when reheating. The saffron is expensive and thus optional.
Would You Make This?” is a sporadic column where personal chef Alix Wall evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results.
It’s been 10 years since the Brooklyn born and raised Isa — pronounced like Lisa, without the ‘L,’ — Chandra Moskowitz first burst onto the culinary scene with her public access television show, “Post Punk Kitchen.”
Since then, a lot has happened: the former punk rock devotee and Jewish vegan activist has released six cookbooks, including perhaps her most well-known: “Vegan with a Vengeance,” and the best-selling “Veganomicon;” likely gotten more tattoos; and she left Brooklyn for Portland, Oregon, where she met the founder of Vegan Omaha, a guy named John McDevitt, and followed him to Omaha, where she lives now.
It’s here that she wrote “Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week,” her latest book, brimming with — as she says — “plenty of thirty-minute meals, and the ones that take longer are designed with built-in downtime, so while the quinoa and lentils are simmering, you can sit back, relax, and iron out your plans for world domination. Or just play with your cat.”
You've successfully signed up!
Thank you for subscribing.
Please provide the following optional information to enable us to serve you better.
The Forward will not sell or share your personal information with any other party.
Thank you for signing up.Close