Passover is Dan’s favorite Jewish holiday. The story and traditions are so specific and image-conjuring, and the meal so delicious and special, as it’s only made once a year…how can you go wrong? (Clara and her sweet tooth prefer Rosh Hashanah.) A standard component of any Passover sedar is gefilte fish, most often of the Manischewitz variety. We know there are folks out there who … Continue reading gefilte fish.
In the Alice B. Toklas cookbook (whose merits we exalt here), there’s a chapter titled Food in the United States in 1934 and 1935. It opens with an amusing anecdote: “When during the summer of 1934 Gertrude Stein could not decide whether she did or did not want to go to the United States, one of the things that troubled her was the question of … Continue reading (french) onion soup.
We recently acquired the Alice B. Toklas cookbook, and haven’t been able to put it down. It’s full of satisfying stories and imaginative recipes, both delicious. Tales of two World Wars, France, the US in the ’30s, Gertrude Stein. It’s just delightful. We’re only sorry to not have come to it sooner. We’ve come to the chapter titled Treasures, and Alice opens it by asking … Continue reading memories. or, shepherd’s pie & snickers bars.
Ah, the Super Bowl. We’re not quite sure what all the fuss is about. Really. There’s something so unappealing about watching large men with protruding bellies in shiny spandex lumber about and fall on each other in some hilarious attempt to move a few yards. It’s graceless and, frankly, boring. How is it possible that four quarters takes four hours? Isn’t “quarter” like, 15 minutes … Continue reading the superbowl.
Mornings in Warsaw we’d step into the biting cold and cross the underpass to the bodega wedged up besides Bazar Rozyckiego, where we’d get a tub of pickles – enough to feed a crowd who loves pickles so much that they´d eat 3 apiece before 10am – for just a little over one American dollar. When we returned to New York, no amount of deli … Continue reading pickles (spicy carrots & orange fennel).
Of all Clara’s adopted Jewish holidays, Rosh Hashanah is a favorite for its food (although a recent discovery of South Williamsburg-style gefilte fish, which comes frozen – not canned, thankfully – and is baked with savory vegetables and touch of sugar, has pushed that previously confusing food item quite high on the like-list…) But really, how can any other holiday compete with such festive comfort … Continue reading rosh hashanah.
It was a pretty crazy idea, in retrospect, but we were determined to make something show-stopping for a dinner for Clara’s parents (half a joint birthday celebration and half a thank you for their invaluable help on vvitalny‘s installation Hinge Figures). With the taste of Paris lingering in our mind’s mouth, and a copy of the Auberge of the Flowering Hearth on hand (another Alice … Continue reading a chicken liver terrine.