DOCSLIB.ORG

The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Online

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Online XJOlL (Download pdf ebook) The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Online [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Pdf Free Noah Bernamoff, Rae Bernamoff ePub | *DOC | audiobook | ebooks | Download PDF Download Now Free Download Here Download eBook #365320 in Books Clarkson Potter 2012-09-04 2012-09-04Original language:EnglishPDF # 1 10.28 x .93 x 8.25l, 2.08 #File Name: 030795448X224 pages | File size: 36.Mb Noah Bernamoff, Rae Bernamoff : The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen before purchasing it in order to gage whether or not it would be worth my time, and all praised The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen: 0 of 0 people found the following review helpful. Five StarsBy Myriam S. GabyA beautiful and interesting book. They go back to the real authentic dishes but updating them.0 of 0 people found the following review helpful. Delicious RecipesBy EanbayGreat stories and great recipes. Now you can make all those classics from your favorite Jewish deli. A great read.0 of 0 people found the following review helpful. Great ReadBy Annie AnnExcellent read, enjoyed the story and loved the recipes. I highly recommend. Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs.When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothersrsquo; recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis thatrsquo;s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.For every occasion, mood, and meal, these are recipes that any home cook can make, including:SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerelPICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken con?t, sauerkraut, and soup mandelSUMPTUOUS SWEETS AND BREADS: rugelach, jelly-?lled doughnuts, ?ourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, ge?lte ?sh, corned beef sandwich, latkes, knishesWith tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ Daughters, plus holiday menus, Jewish cooking has never been so inspiring. .com Featured Recipe from The Mile End Cookbook: Quick Cucumber Pickles [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen By Noah Bernamoff, Rae Bernamoff PDF [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen By Noah Bernamoff, Rae Bernamoff Epub [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen By Noah Bernamoff, Rae Bernamoff Ebook [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen By Noah Bernamoff, Rae Bernamoff Rar [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen By Noah Bernamoff, Rae Bernamoff Zip [XJOlL.ebook] The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen By Noah Bernamoff, Rae Bernamoff Read Online.
Load more

Recommended publications
  • Downtown BREAKFAST SANDWICHES SPECIAL SMOKED TROUT SALAD
    3150 24TH STREET, SAN FRANCISCO / (415) 590-7955 / WISESONSDELI.COM SIGNATURE SANDWICHES TOASTED BAGELS ise Sons is all sandwiches served with pickles W EVERYTHING SESAME POPPY PLAIN committed to crafting add potato salad or coleslaw +3 fries +4 authentic Jewish deli ONION SALT & PEPPER BIALY using the very best CINNAMON RAISIN CHOICE OF MEAT: ingredients available. each 2 / half dozen 11 / dozen 20 PASTRAMI CORNED BEEF SMOKED TURKEY add coriander & pepper brined with garlic & brined & lightly We SMOKE OUR tomato, radish, red onion, lettuce, hippie greens crust, smoked over a special blend smoked turkey OWN pastrami over real salted cucumber or capers +50¢ each add smashed avocado +2 real hickory of spices breast hickory wood, we bake our breads and bagels BAGEL & SHMEAR....................................... THE PURIST................................................12 FRESH. .5 choice of meat served on our double-baked rye SHMEARS – plain 3 veggie 4 scallion 4 We use cage-free eggs, smoked salmon* 4.5 .5 THE REUBENS...........................................13 free-range poultry, vegan sunflower 'cream cheese' 4.5 OG – russian dressing, swiss & sauerkraut LOCAL produce and SPREADS – butter 3 smashed avocado 4 preserves 4 KIMCHI – russian dressing, melted cheese & kimchi beef from cattle that have NEVER, EVER CLASSIC SMOKED SALMON*....closed 11 open 13.75 VEGETARIAN – sub 12 roasted mushrooms been treated with smoked salmon with capers, red onion & plain shmear hormones or antibiotics. THE NO. 19................................................13.5 VEGGIE DE-LUXE........................................8 our tribute to Langer's Deli in LA! untoasted with coleslaw, veggie shmear, salted cucumber, red onion, hippie greens & capers russian dressing & cold swiss on rye Downtown BREAKFAST SANDWICHES SPECIAL SMOKED TROUT SALAD..........................
    [Show full text]
  • PDF Download the Artisan Jewish Deli at Home Ebook Free Download
    THE ARTISAN JEWISH DELI AT HOME PDF, EPUB, EBOOK Michael Zusman,Nick Zukin | 272 pages | 26 Sep 2013 | Andrews McMeel Publishing | 9781449420079 | English | Kansas City, United States The Artisan Jewish Deli at Home PDF Book I actually kind of felt like I was sitting in on conversations and getting to know people. Other editions. Kosher Recipes Appetizers Bread Challah. With over recipes for classic NY deli dishes you can make it yourself and WOW your family and friends. The brown sugar gave this stew a sweet flavor while the vinegar offered a contrasting kick to it. To make the sauce, place the egg yolks, mustard, lemon juice, salt, and cayenne in a blender and blend on medium speed until frothy. If this book is any indication of what I will find - I am in for a treat. I have yet to give cookbooks produced by Andrews McMeel Publishers less than 4 stars. Curried Lentil and Sweet Potato Soup - classic flavor, new to me with the sweet potato. They are not authentic enough, they are not how their favourite deli does something, they use all of the wrong ingredients to make a classic but all one can say here was pah! Thank you! Decrease the heat so the water is just below a simmer. Community Reviews. Watching delicious foods come together from nothing rather than from a bunch of pre-made ingredients provides a sense of satisfaction. The author makes it LOOK easy, but many of these recipes take quite a bit of finesse - babka, rugelach, bagels. Open Preview See a Problem? Add 3 quarts ice-cold water to a 2-gallon or larger food-safe container that will fi t in your refrigerator.
    [Show full text]
  • Rewriting the Haggadah: Judaism for Those Who Hold Food Close
    Bard College Bard Digital Commons Senior Projects Spring 2020 Bard Undergraduate Senior Projects Spring 2020 Rewriting the Haggadah: Judaism for Those Who Hold Food Close Rose Noël Wax Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2020 Part of the Food Studies Commons, Jewish Studies Commons, and the Social and Cultural Anthropology Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Wax, Rose Noël, "Rewriting the Haggadah: Judaism for Those Who Hold Food Close" (2020). Senior Projects Spring 2020. 176. https://digitalcommons.bard.edu/senproj_s2020/176 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Rewriting the Haggadah: Judaism for Those Who Hold Food Close Senior Project Submitted to The Division of Social Studies of Bard College by Rose Noël Wax Annandale-on-Hudson, New York May 2020 Acknowledgements Thank you to my parents for teaching me to be strong in my convictions. Thank you to all of the grandparents and great-grandparents I never knew for forging new identities in a country entirely foreign to them.
    [Show full text]
  • The Price Library of Judaica Cookbook Collection Currently
    The Price Library of Judaica Cookbook Collection Currently (in 2018) counting over 110,000 volumes, the total extent of the Isser and Rae Price Library of Judaica dwarfs the hundred-some titles in the Price Library Cookbook Collection. Numbers and quantity, also in this case, should not be understood as indicator of quality, however. The Price Library Cookbook Collection is a kaleidoscope of Jewish foodways all over the world, a sample of the multifaceted Jewish culinary literature worldwide that illustrates the cultural significance of cuisine in Jewish life across centuries and regions. The books in the collection are part housed in the Judaica Suite on Smathers Library’s second floor as well as in the northwest corner of Library West’s first floor, mostly among the Judaica Library reference books. They approach Jewish food preparation in various ways: according to geographical origin, seasons and holidays, and types of dishes. Some are reflecting on historical food ways or present new variations and recipes and others are composed by individuals or collectives, and so on. Naturally, a great divide among these cookbooks is whether they adhere to Jewish dietary rules, kashrut. Most of the community cookbooks ignore these rules, while others offer recipes that abide with fundamental religious prescriptions, leaving it to the reader and home cook whether the execution of the recipes will also abide by kashrut. (For example, one of the basic requirements in kosher cooking is to use kosher meat products, which not only means that the flesh of only those animals that are permitted to be consumed should are used in the recipes, but also that the sourced animals are slaughtered according to the rules of kosher slaughter.) Regarding the interpretation of the dietary rules, however, there are differences depending on geographical regions and historical periods.
    [Show full text]
  • Fresh Meat STEINGOLD's IS the JEWISH DELI of the FUTURE
    10 eat&drink REDEYE l HURSDAY, NOVEMBER 9, 2017 T Bacon sandwich at Steingold's. STEINGOLD'S IS THE JEWISH Fresh meat DELI OF THE FUTURE By Michael Nagrant | FOR REDEYE disparager, were also dismissed for minor notion that such radical religiosity toward REVIEW infractions. Jewish deli has made a fantastic cuisine STEINGOLD’S DELICATESSEN Deli food, like sex and barbecue, is very Owner Aaron Steingold confirmed my almost extinct in Chicago. Outside of Man- AND CAFE personal. Within minutes of posting a reality. ny’s, Eleven City Diner (excellent chi- 1840 W. Irving Park Road, 773-661-2469 “On more than a couple occasions, I’d laquiles, BTW), and if you’re willing to ★★★ picture of the Uncle Rube Reuben ($13 or walk around the neighborhood in a Stein- travel that far, Kaufman’s in Skokie, good $22 “overstuffed”) from Steingold’s, a new gold’s T-shirt and sometimes wondered if Jewish deli is rare. deli and cafe in North Center, on Twitter, someone would punch me in the face for shops in Chicago, something we have a not delivering the Reuben they expected.” Meat dearth of. people harrumphed, “Where’s the beef?” This is not surprising. Some deli food is Here’s the thing: If you go to Steingold’s Consider the Reuben. Most folks around A Facebook friend harangued my wife literally religious in origin. Multiple Torah looking through the nostalgic prism of town use factory pastrami or corned beef after she posted a picture of a Steingold’s passages describe or command a duty to your bubbe’s kitchen window, you’re going from Vienna or Ginsberg from Detroit’s bagel stuffed with belly lox, which was eat matzo or unleavened bread.
    [Show full text]
  • Perly's Main Menu 111 E Grace St, RICHMOND, VA 23219
    This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Perly's Main Menu 111 E Grace St, RICHMOND, VA 23219 Description: Creative Jewish deli bites & dinners served in a funky, retro eatery decorated with old photos. Phone: (804) 912-1560 Appetizers CABBAGE ROLLS stuffed with beef, served in a sweet tomato sauce with raisin CHOPPED CHICKEN LIVER, $7.00 sliced red onion, hard boiled egg, sliced radish, toasted deli bread JEWISH EGG ROLLS, $7.00 filled with chopped corned beef, kishka, & sauerkraut, served w/ honey mustard schmaltz & amba sauce. KASHA VARNISHKES, $7.00 with poached egg* MEAT KNISH, $8.00 corned beef & potato, braised red cabbage, brown deli mustard POTATO & DUCK PIEROGIES, $9.00 served in a hearty sauteed mushroom & onion sauce POTATO LATKES, $7.00 dressed with apricot apple sauce and chive sour cream SCHLUBBY FRIES, $9.00 perly’s fries topped with havarti & dill cheese, pastrami, russian dressing, chopped pickled peppers & onions, pickled jalapenos TEL AVIV TRIO, $12.00 yellow lentil hummus, babaganoush, & roasted beets w/ labneh, served with rye toast & bagel chips Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Appetizers VEGETABLE KNISH, $8.00 broccoli & potato, cheese sauce with dill Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Specialty Sandwiches CHAZERAI HOT DOG, $9.00 perly’s all beef hot dog topped with a rye crusted fried pickle, egg salad, lettuce, red onion, & fresno chili hot sauce
    [Show full text]
  • In Pastrami We Trust: a History of the American Jewish Delicatessen from 1880 to the Present Daniel Schwarz, MA Candidate In
    In Pastrami We Trust: A History of the American Jewish Delicatessen from 1880 to the Present Daniel Schwarz, MA candidate in Public History, American University Somewhere on East Houston Street, you will find it. Walk past the bustling pizza parlors and Chinese restaurants. Wind your way through the endless rows of old tenement buildings where dilapidated ground floors are now occupied by upscale clothing boutiques and coffee shops. Follow the crowds of hungry tourists and enthusiastic locals, and before you know it, you will find yourself standing under the flashing neon sign of the last Lower East Side deli.1 Katz’s Deli has been in business since 1888, and in recent years, it has gained recognition for defying an unfortunate trend. For the last few decades, the deli has slowly disappeared from the American landscape. It is stunning to think that even during the Great Depression, when countless businesses struggled to stay afloat, some five thousand delis flourished throughout New York City.2 Now that Katz’s stands as the last bastion of a neighborhood’s culinary tradition, thousands of tourists and New Yorkers make the pilgrimage each day. They come, because they are hungry, and they crave the garlicky, smoked pastrami crammed between two slices of soft rye with plenty of golden mustard. Older patrons may have childhood memories of eating at Katz’s or other delis, and turn in their tickets at the tall glass counter with the hope that they can relive their youth. Still, there are other customers who may be Jewish, and not particularly religious, 1 David Sax, Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen (New York: Houghton Mifflin Harcourt, 2009), 8.
    [Show full text]
  • New in Town? Latest Additions to Cambridge’S Restaurant Scene by Nell Porter Brown COURTESY of MAMALEH’S (3)
    TASTES & TABLES New in Town? Latest additions to Cambridge’s restaurant scene by nell porter Brown COURTESY OF MAMALEH’S (3) ($9): jolts of curry, chilies, and lime juice “Global tapas” and fresh seafood at and pert legumes. Wok-fried chow fun Little Donkey (left); Mamaleh’s special izes in Jewish deli fare, like matzo-ball soup or (wide, chewy noodles) swim in a bowl toasted bagels with smoked whitefish of rich broth with salty black beans and salad, capers, and onions (above). hunks of soft-shell crab ($16). BLT lettuce wraps ($12) come DIY, with lamb bacon their wide-ranging attention spans. COURTESY OF LITTLE DONKEY (3) and zesty accompaniments—pimento Mamaleh’s (www.mamalehs.com), the cheese, ripe tomatoes, picked red onion, new “modern-era Jewish delicatessen” in and sliced plums. Also rich, but thank- Kendall Square, is one of the few places fully leaner, is the dry-aged beef burger around to offer a legitimate chocolate egg iverse new city restaurants are ($15), topped with oniony mayonnaise and cream ($4.50). The traditional New York attracting both tonier grown- a handful of jalapeño chips. These “global City beverage (which might have originat- ups and the young professionals tapas” are comfort food at its best. There’s ed among Eastern European immigrants) is D and students who dominate bars also a cocktail bar, raw bar, pastry bar— a refreshing mélange of whole milk, seltzer, and nightlife—and who simply eat out, a and a separate breakfast menu. Little Don- and chocolate-flavored syrup. If that sounds lot. With their long hours, popular themed key, named for the dependable creature, unappetizing, Mamaleh’s soda fountain also menus, and intimate ambience, or targeting takes up a huge and hospitable space in serves celery-, lemon-cardamom-, and pick- of connoisseurs, these places are nothing if Central Square, and is open from 8 a.m.
    [Show full text]
  • Pastrami Land: the Jewish Deli in New York City
    learned to appreciate the absurd and sometimes brilliant per- pastrami land, formance of the wise-cracking, bossy, know-it-all waiters—as much a part of my personal deli experience as the Formica the jewish deli in tables, the walls lined with pictures of celebrities I’d never heard of, the glass cases filled with enormous cheesecakes, new york city and the multimeat sandwiches named after comedians. Contexts’ editors didn’t know any of this when they harry g. levine asked me to write a piece on New York Jewish delis in time for the American Sociological Association meetings. They just wanted somebody to do it. More than 5,000 sociologists would be coming to the city, many of whom had occasional- My father used to loudly and proudly describe himself as ly enjoyed the blessings and spiritual uplift found in Sidney a “gastronomical Jew.” Some people used that term as an Levine’s form of gastronomical Judaism. The conference hotel insult, but not Sid Levine. As a kid, I heard him say it so often sits one block from the Carnegie Deli and the Stage, and I thought gastronomical was a standard type of Judaism. close to several other sit-down eateries selling this same sort cultur Sid grew up in Jewish Harlem, the youngest child of of food in similarly styled and decorated restaurants. impoverished, secular, socialist, Yiddish-speaking immi- Where did these restaurants and this culinary tradition grants. A thoroughly ethnic Jew, Sid worshiped only at del- come from? Nobody thinks that poor Jews in Eastern Europe icatessens.
    [Show full text]
  • Revised Index
    INSIDE THE JEWISH BAKERY – Revised Index Illustration pages in bold . assimilation, 92 A Bintel Brief (advice column), 7 asthma, baker's, 9 Abraham, 20 Auld Lang Syne, 141 Abramowicz, Hirsz, 63 Austria, 4, 22 acids, 59, 61, 126 autolysis of gluten, 98 advertising, influence on food habits, 10 affordable baked goods, 9 Babka, 9, 125–26, 128 Aleichem, Sholom, 33–34, 106, 215 Babka Dough, 163–64 almond, 91 Loaf Babka, 164–65 Almond Buns, 128, recipe 152–53 Ring Babka, 165 Almond Filling, 255 Ukranian versus Jewish, 2 Almond Horns, recipe 232–34, 244 bacteria, beneficial, 61 Passover Almond Horns, 244 bagel bakeries, 94 Almond Paste, 256 bagel makers, 92–93 Rainbow Cookies, 223–24 bagel-making machine, 93 bagels, 91 bagels, xi, 6, 58, 91–104, 106 altes or altus (stale bread added to dough), 59, almond, 91 205 in America, 91–92, 94 American Cookery , 126 bakeries, 94 Americanization, impact on Jewish bakeries, 10 baking, 95 Anatevka, 1 black, 91 appetizing stores, x, 108 boards and burlap, 94 apple boiling, 92, 95, 98 Apple Crumb Buns, 128 bread-like, 93–94 Apple Filling, 257 chain outlets, 94 Apple Strudel, 149–50 crust, 95–96 Aunt Lillian's Apple Cake, 182–83 in Eastern Europe, 91 pie, 140 eggs and milk in bagels, 91 Apprenticeship of Duddy Kravitz, The , 100 to flip or not, 95 apricot frozen, 93 Apricot Filling, 258 hand rolling, 93 Apricot Roll, 201 lox and, 128 Apt (Opatów), Poland, 92, 106 machine made, 94 Arnold Bakeries (Levy's Jewish rye), 58 mass produced, 10 Aronson, Sammy, 8 milk and eggs in, 91 artisan flour.
    [Show full text]
  • Pickles and Pastrami: the Core of the American Jew
    Colby College Digital Commons @ Colby Honors Theses Student Research 2019 Pickles and Pastrami: The Core of the American Jew Theo Satloff Colby College Follow this and additional works at: https://digitalcommons.colby.edu/honorstheses Part of the Science and Technology Studies Commons, and the Social History Commons Colby College theses are protected by copyright. They may be viewed or downloaded from this site for the purposes of research and scholarship. Reproduction or distribution for commercial purposes is prohibited without written permission of the author. Recommended Citation Satloff, Theo, "Pickles and Pastrami: The Core of the American Jew" (2019). Honors Theses. Paper 930. https://digitalcommons.colby.edu/honorstheses/930 This Honors Thesis (Open Access) is brought to you for free and open access by the Student Research at Digital Commons @ Colby. It has been accepted for inclusion in Honors Theses by an authorized administrator of Digital Commons @ Colby. Honors Thesis Science, Technology and Society Program Colby College Pickles and Pastrami: The Core of the American Jew By Theodore Satloff Advisor: James Fleming Second Reader: Lisa Noble May 2019 Pickles and Pastrami Copyright © 2019 by the Science, Technology and Society Program, Colby College. All rights reserved. Satloff TABLE OF CONTENTS Preface .......................................................................................................................................................... 5 Chapter 1 – A Background in Being Jewish .....................................................................................
    [Show full text]
  • Cara Schneider (215) 599-0789, [email protected] Donna Schorr (215) 599-0782, [email protected] Tweet Us: @Visitphillypr
    CONTACTS: Cara Schneider (215) 599-0789, [email protected] Donna Schorr (215) 599-0782, [email protected] Tweet Us: @visitphillyPR Tweet It: Philadelphia’s Jewish food scene reflects the city’s history and its modern cravings: @visitphilly: vstphl.ly/2WHdgvu PHILADELPHIA’S TOP JEWISH FOOD DESTINATIONS On The Menu: Classic Knishes, Brisket Ramen, Za’atar Chicken & Schmaltz Fried Rice PHILADELPHIA, May 13, 2019 – Philadelphia’s Jewish food scene is a delicious reflection of the city’s Jewish history and modern cravings. Philly has Jewish bakeries that preserve tradition (Kaplan’s, Lipkin’s) and bend rules (Essen, Philly Style Bagels). There are diners that specialize in tried-and-true classics (Famous Fourth Street, Hershel’s East Side) and cutting-edge comfort food (Abe Fisher, Honey’s Sit N Eat). The Israeli food scene is strong, thanks to falafel joints (Goldie, Mama’s Vegetarian), hummus shop Dizengoff and, especially, top James Beard prize-winner, Zahav. Jewish immigrants first settled in Philadelphia more than 100 years before the Liberty Bell arrived. By 1776, Jewish patriots were joining the Revolutionary War. At the turn of the 20th century, Jewish life in Philadelphia thrived. Small synagogues dotted almost every block in South Philadelphia. Storefront groceries sold dill pickles, challah and kosher meat. Vendors rented pushcarts for 25 cents a day and peddled fabric, spices and salt bagel sticks. Today, the city is home to the National Museum of American History—and an amazing Jewish food scene, embodied in these standout bakeries, delis, street fooderies and destination restaurants: Bakeries: • Essen Bakery – James Beard Award semifinalist Tova du Plessis draws on her heritage for modern takes on Jewish pastry in her charming South Philadelphia shop.
    [Show full text]