Get Your Beet Greens

Turn an unloved part of the vegetable into a delicious side dish.

Jewish Week Online Columnist

A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.

2-3 bunches beet greens
2 tablespoons oil
1 small onion
8 ounces mushrooms, chopped
3-4 tablespoons vegetable stock
salt and pepper to taste

My Yiddishe Umami

How the "fifth taste" of Japanese cooking has flavored the Jewish culinary world.

Jewish Week Online Columnist

It seems like everywhere you look in the food world these days, chefs and diners alike have the same buzzword on their tongues: umami. Known as the “fifth taste”—in addition to bitter, sour, salty and sweet, that is — umami (a Japanese portmanteau of the words “delicious” and “taste”) refers to that rich, savory flavor we taste in foods like cured meats and cheeses, mushrooms, ripe tomatoes, and in fermented products such as soy sauce and sauerkraut.

6 tbsp schmaltz, divided (or substitute vegetable oil)
3 large yellow onions, peeled and sliced into thin half-moons
1 lb chicken livers, cleaned of any fat or sinew
Kosher salt and freshly ground black pepper
¼ cup dry sherry or vermouth
2 (12-oz.) packages button mushrooms, wiped clean and very finely sliced
1 baguette, thinly sliced
1 tbsp olive oil
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