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'Honey & Schmaltz'

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It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most perfectly cooked al dente noodles. But it was a artichoke in the old Jewish ghetto that left me speechless.

That bite became the inspiration for Honey & Schmaltz an ongoing culinary memoir of Jewish food.

Despite being raised by a Reform rabbi, religion and I have never really clicked. But as I bit into that fried artichoke — a food as Jewish as matzo ball soup — I was overcome with nostalgia. I’m not Italian, but somehow I felt a deep connection to my ancestors. I wanted to dig deeper into my own history by way of the lexicon of recipes my people had produced.

– Sari Kamin



Read more: Honey and Schmaltz: Your Virtual Jewish Recipe Box

Find your recipe: Honey & Schmaltz

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