When I think of knishes, like most people, I think of New York Jewish deli-style discs of creamy potato or savory meat, enveloped by a flaky crust. Potato knishes are my favorite, because they act as a vehicle for as much good, grainy mustard as I see fit.
Photo: Geoff Johnson/Netflix/Geoff Johnson/Netflix
photo from @average.jen on Instagram.
Chicken—roasting it, simmering it, sharing it—is more often than not on the menu for Shabbat and many Jewish holidays. And as careful as we are in going to the right butcher or grocery store, it can be hard to know which chicken to buy. But it turns out, we recently learned, that the quality of the chicken you buy can vary greatly depending on the breed.
Driven by a lust for riches, the 16th-century Spanish conquistadores set out for El Dorado, a mythical kingdom of gold and plenty. What they found instead was Peru, and plenty of potatoes. And that turned out to be the real treasure.
“You can’t beat a babka!” These immortal words, spoken by Elaine Benes and Jerry Seinfeld, introduced the United States to one of the most delicious but one of the most mysterious desserts in the world.
Chef Jim Solomon, owner of the Boston restaurant, The Fireplace, likes to stir the pot. The award-winning Jewish chef’s recipe for “Spanish Inquisition Remembered” is a boldly named new twist on a centuries-old Spanish chickpea-based stew known as cocido, that will spice up the Purim menu and the conversation around the Purim dinner table.
We know that hamantaschen can be tricky to master. The cookies explode, the dough is too crumbly, the list goes on. So if you don’t feel like going through the hassle of making dough from scratch, just go to the supermarket and pick up some prepared pie crust. Yes, that’s right – pie crust. Then use your favorite fillings like nutella, jam or even savory flavors like pesto and cheese. Watch me and my crazy kids make hamataschen or read below for the full instructions.
Raise your hand if you’re feeling most excited for the festive drinking part of the Purim celebration this year. Yeah, me too. The Talmud actually dictates so much wine be drunk at the Purim meal that by the end of night revelers are unable to tell the difference between the phrases “cursed be Haman” and “blessed be Mordechai.” Challenge accepted. This Purim, we will mashup our two favorite parts of the holiday, hamantaschen and drinking, into one neat package: the jello shot.