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In all
my years living in and visiting Israel, I never tired of the crisp, freshly
breaded and fried cutlets known as schniztel. Adapted by immigrants from the
classic Viennese Wiener Schnitzel made with veal, the Israeli version
originally featured turkey, which was much more plentiful at the onset of the
Jewish State than beef, or even chicken. more...
Adeena Sussman is a food writer and chef based in
New York. She writes the bimonthly food column Season to Taste for Hadassah magazine, and her work appears regularly
on Epicurious.com, and in publications including Time Out New York, The Forward, the San Jose Mercury News,
and Sunset magazine. Visit her at adeenasussman.com.
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