Discovered in VIYO’s rare books collection in 2009, a revolutionary vegetarian Jewish cookbook first written and published in Yiddish in Vilna in 1938 by restaurateur Fania Lewando was recently translated into English and released.
Full of vegetables cooked simply, as well as cheeses and pastries, the food of the Jews of Bulgaria, Greece, Turkey and the other Balkan nations has flourished in Israel and even become mainstream.
As Victory Day (celebrated on May 9 in Former Soviet Union countries) approaches, Boris Eltsefon, a local Holocaust survivor from the FSU, shares memories of fabulous food even when ingredients were lacking.
During the Spanish Inquisition, to be caught cooking this dish could mean imprisonment or even death. Today it’s an easy-to-prepare, versatile vegetable dish, good for any meal or snack, especially during Passover.
“Jewish style” cafés have sprouted up in Krakow’s former Jewish district. Are they an attempt to revive the old café culture or merely tourist traps for all the visitors seeking meaning?
The Jewish quarter in Paris is now a hip neighborhood, but still offers plenty of falafel, Eastern European pastries and more Jewish tastes.
“Golden dumpling” coffee cake, sour cherry soup and Dobos torte are just a few examples of traditional Jewish food making a modern comeback in the cake shops and restaurants of sophisticated Budapest.
Spain isn’t the easiest place to find Jewish food, perhaps for one reason above all: pork. It’s everywhere. Pigs’ legs dangle in market stalls and restaurant windows, and ham is nestled atop nearly every dish. In one courtyard restaurant in the southern city of Cordoba – home to the towering rabbinic figure Maimonides, no less…
It all started a few years ago because Alexa Karolinski wanted to learn to cook like her grandmother, Oma (aka Regina Karolinski). Born and raised in Berlin, where Oma had re-settled after the Holocaust, Alexa had grown up with weekly lunches at Oma’s, taking home “enough food to last us for weeks.” Alexa wanted to…