Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish patties—...
Kaiserschmarrn is the epitome of Vienneseness—and there's nothing like this thick fluffy scrambled crêpe whispering golden imperial Vienna in your ears! From...
If I use the term "garlic people," does this sound anti-Semitic? In Gil Marks' Encyclopedia of Jewish Food, the author notes that “historically, the addition...
In his youth, Sigmund Freud enjoyed many traditional Jewish foods, including challah, gefilte fish, and above all, cholent (tshoolnt in Southeastern Yiddish), t...
“FÄCHERTORTE,” says the white-aproned waitress at Vienna's Demel Konditorei (German for pastry shop) from behind the magnificent display case of one of the worl...
