The great knish comeback: Pizza and pumpkin, anyone?
Knish parmesan is a little weird, admits the doyenne of the doughy delights, Laura Silver. But even in its kicky new forms the comfort food of yore is showing remarkable staying power.
BROOKLYN, N.Y. — Laura Silver has eaten more knishes just in the past few years than most of us will consume in a lifetime. But even she, who might legitimately be described as the world’s greatest knish expert, hadn’t seen this one before: a “pizza knish.” It featured tomato sauce and mozzarella melted over a sliced-open spinach-and-potato knish.
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