Secret ingredients for the dumplings: baking powder and whipped egg whites. Shhhh …
Jewish Week Online Columnist
It isn’t Passover without matzah ball soup (and Bubbe nagging you why you aren’t married yet, and your little cousin sneaking too much Manischewitz). But mostly, it’s about the soup. You can argue how to spell it (matzah, matzoh, matzo, matza), but everyone agrees Jewish penicillin has a special place on the Seder table.
The Mile End Deli dynamo shares his picky past and awkward Shabbats at grandma's house.
Food & Wine Editor
Noah Bernamoff examines food through a historic lens. He and his wife, Rae, along with close friend, Max Levine, opened the Mile End Delicatessen in Brooklyn in January 2010. It’s an old-fashioned deli inspired by Jewish comfort food. Today Bernamoff also has Mile End Sandwiches, a sandwich shop in Manhattan’s NoHo district, a Mile End Cookbook, and will soon have an online Mile End bakery and new menus coming out in the fall. Bernamoff talked about his evolution from a fussy child with picky tastes to an adventurous flavor creator and successful restaurateur. But at heart, he’s really an egg roll.
Kimchee, the spicy pickled cabbage that is the signature dish of Korean cuisine, is one of my husband’s all-time favorite foods. (Must be to compensate for all the bland French Canadian fare he was subjected to as a child.)