the-book-of-jewish-food-an-odyssey-from-samarkand-to-new-york

The Book of Jewish Food: An Odyssey from Samarkand to New York

Sample Recipes from The Book of Jewish Food: An Odyssey from Samarkand to New York

2769
potato-fritters

Potato Fritters

This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and eve...

2770
pasta-stuffed-with-meat-or-chicken

Pasta Stuffed with Meat or Chicken

These dumplings of stuffed pasta in chicken soup—they are likened to Chinese wonton, Turkish manti, and Italian cappelletti—have a prest...

2771
pasta-dough

Pasta Dough

Pasta in the old Ashkenazi as in the Sephardi world used to be a combination of flour and eggs with water. Nowadays as in Italy, it is si...

by Claudia Roden

2772
bagels

Bagels

When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, ...

2773
pot-roast

Pot Roast

The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously he...

2774
noodle-pudding-with-apple

Noodle Pudding with Apple

This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germa...

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