The crew at Jewcy.com put together their own “sub-blog” on Jewish cuisine, called “Pickled.”
“There’s something a-rye in the world of Jewish cuisine. Few can name Jewish dishes outside the realm of matzah ball soup and latkes,” writes Amy Odell of jewcy.com.
“Yet Jewish cuisine, stemming from Eastern European, Mediterranean, and Middle Eastern origins, is as richly varied as, say, American nouveau. You won’t find it as often on menus because the culinary nouveau love affair has circumvented Jewish food—which is why Jewish delis are falling like dominoes and the cuisine as a whole feels less and less in touch with the needs of modern diners. “
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