Since Thanksgiving – not to mention Thanksgivukah – is famously the holiday of beloved sides, we at JW Food & Wine thought it high time that we cracked open Victoria Dwek and Leah Schapira’s new “Starters & Sides Made Easy” (Mesorah Publications).
Amy Kritzer |
Special To The Jewish Week |
The Good Book
Tucked behind a bookstore on the grungier east side of Austin, Texas is the only Jewish-style food truck in a city known for its robust street food scene. Named "Schmaltz," which means both chicken fat and overly sentimental, the trailer paradoxically offers vegetarian food, such as falafel, kombucha and a vegan Reuben.
It’s moments like last Friday night at Katz’s Delicatessen that validate my reasons for moving to New York.
I’ve always been fascinated by American history and one of the things I appreciate most about New York, having moved here almost two years ago from the California Bay Area, is its age. When I came to Katz’s Shabbat dinner to celebrate its 125th anniversary, I couldn’t help but admire the deli’s ability to maintain its old-fashioned charm in the middle of this modern metropolis.
The deli’s enduring legacy comes from its ability to adapt to change while also maintaining its traditions. Each of the four courses at the Friday night feast reflected this balance of old and new.