“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?
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The Jewish quarter in Paris is now a hip neighborhood, but still offers plenty of falafel, Eastern European pastries and more Jewish tastes.
Falafel, the ubiquitous Middle Eastern street food, has become a Parisian must-eat. Food critics and tourists alike praise the chickpea sandwiches to be found among the pastries and pâtés in the City of Light. If a stop in the Jewish quarter of Paris isn’t on your summer itinerary, you can make this falafel, adapted from…
“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.
I had stopped eating meat as a sophomore in college. On the other, leaving Montreal with my vegetarianism intact meant foregoing the Quebecois ritual of indulging in a smoked meat sandwich at Schwartz’s Delicatessen.
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…
This recipe is a quick vegetarian version of the Sephardic hamin, the Sabbath dish that would traditionally slow-cook overnight. It’s called adafina by the Jews of Spain and cholent to Ashkenazic Jews of Eastern Europe. Though adafina customarily includes meat, this vegetarian version keeps the spirit of the dish. It incorporates greens, as was common among Tunisian Jews, once so influenced by Spain. Adapted from Gil Marks’s Encyclopedia of Jewish Food and from Smitten Kitchen.