I must begin with a confession. I adored/obsessed over this cookbook so much that I hesitated to write about it. You know that feeling when you encounter something or someone so great that you are left to fall silent? I felt a bit unworthy. Thankfully, I moved past my insecurities and decided that it was more important to introduce my readers to the brilliance of this book.
Equal parts revelatory memoir, insightful travel guide, expedient cookbook, and sumptuous coffee table book, Israel Eats is an eye-opening experience of Israel’s food culture today.
I’ve come to realize that many of us have been bequeathed a cherished family recipe. Be it simple or elaborate to prepare, it’s a dish so fiendishly delicious that it is the unmistakable star of the family meal, whether celebrating triumphs, comforting woes, or keeping family traditions alive. Withholding such heirloom recipes from the world seems almost cruel. Hence, I am championing the family recipe. I will entice the people in my universe to share favourite, nostalgia-infused family recipes, and I will give one of them centre stage in this very space on a monthly basis. In the end, we are all family, and these recipes represent the legacies of our shared passions. This month’s post is written by my good friend Lee Zimmerman. Enjoy!
By Lee Zimmerman
How to make latkes like my Grandma Mollie? Well, you need some skin in the game, for starters.
Mollie didn’t know from food processors. “You wanna make latkes, then all you need is a grater.” That was her first rule. Her second rule? “It’s not real latkes if a bit of your knuckle skin doesn’t end up in the potato mix, from all the grating.” (Miss you, Grandma. They don’t make ’em like you anymore.) (more…)