The trend of high-end food has hit — and elevated — Chanukah chocolate.
Special To The Jewish Week
Chanukah gelt used to mean cash money. Dreidel was a form of gambling, and the winner collected. But nobody really remembers that, because in the 1920s, Loft’s Candy came out with the first mesh moneybags filled with gold-and-silver foil-wrapped chocolate coins.
This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any Jewish dish delicious, even ones that seem a bit bizarre to the modern palate.
Passover’s almost here and supermarkets are starting to fill up with those kosher for Passover foods you can’t get, or wouldn’t care to eat, any other time of year. No, not matzah and potato starch: I mean the good stuff.
Your kosher Grandma probably never heard of nam pla or nuoc nam, the pungent tasting fish sauce used ubiquitously in Thai and Vietnamese cooking. In fact, if she took one whiff of the sauce’s fishy odor, she might have thrown it away on the assumption it was spoiled.