Tastes like Bubbe used to make
Shmulik Cohen’s fish croquettes, Café Dalia’s knishes, calf’s-foot jelly at Mati Hamekalel, miltz at Sender’s and kreplach at Keton. If you're craving Jewish food with flavors that hail from Eastern Europe, these eateries are where to get it.
The purveyors of political correctness aren't going to like hearing it, but before the establishment of the State of Israel, when the nation's leaders were by and large of Ashkenazi descent, Jewish food meant one thing: Eastern European food. The phrase "Jewish kitchen" referred to the kitchens of poor, scrappy villagers who mined their meager resources to prepare food for Shabbat and...
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