The Jew And The Carrot

Shabbat Meals: Kale Salad Is My Birthright

By Malya Levin

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I was, quite literally, born to cook traditional Shabbat dinners for large groups of hungry guests. Named for two of my great-grandmothers, I grew up being regaled with tales of their culinary abilities. My maternal great-grandmother, Pesha, was known for her Shabbat challahs, pastries and cookies. Even as adults, all of her children visited her on Friday afternoons to pick up that week’s batch of Shabbat sundries.

According to family lore, my other namesake Malya was renowned throughout 1930s Brooklyn as a hostess and entertainer. Her son and daughter-in-law, my grandparents, repeatedly told me that several women met their husbands-to-be around Malya’s dining room table. When I got married, my friends compiled a cookbook for my bridal shower, and my grandmother contributed Malya’s famous homemade blintzes, often discussed, but only once, to my recollection, reverently produced by my father in an extravaganza of oil and butter that lasted into the wee morning hours.

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