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Food52Berches is the ceremonial bread that was eaten by the Jews of Germany for the weekly Sabbath and for holidays. It differs from the challah most Americans are familiar with in two ways: 1) it is a "water bread" that does not contain eggs in the dough, 2) it contains mashed potato in the dough, which gives it a slightly tangy taste, similar to sourdough bread. Following tradition, this bread is braided and sprinkled with poppy seeds. My mother, Gabrielle Rossmer Gropman, and I are writing "The German-Jewish Cookbook: Recipes and History of a Cuisine", which will be published in 2017 by Brandeis University Press, HBI Series on Jewish Women. This recipe was slightly adapted from one given to us by Herta Bloch, who with her husband Alfred owned the well-known and much-loved German-Jewish meat shop Bloch & Falk in New York City from the 1940s - mid-1990s. Berches can either be made in loaf pans or as a free-form bread (I have included a photo of each version above), though in either case the bread will be braided.Food52I grew up in a household that was both Italian American and Portuguese American. My mom’s side of the family is Portuguese, and I was lucky enough to eat her delicious Portuguese food throughout my entire childhood. She was not alone; all of my many tias (aunts) were very active in the kitchen, and when the whole family got together, the feasting was unparalleled. (Please don’t tell anyone on the Italian side of my family that I said that, okay?) One of my favorite dishes that Mom made was her Portuguese rice. Variations on this dish exist throughout Portuguese cuisine, and like most things, everyone adds their own special touch. The star ingredient here is linguiça, which is a smoked pork sausage flavored with paprika and garlic. It’s a perfect one-pot situation and very much a “mom” recipe, which is probably why we ate it so often. I recently got together with my mom, and we embarked on the journey of re-creating her Portuguese rice recipe, which, of course, was never written down, like so many of the best recipes. We called a few tias and got their takes on it, and then set a course recipe-testing together. We didn’t stop until we were transported back in time to our kitchen table, enjoying a meal together as a family, my face covered in rice and hers covered in a smile. This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Dan Pelosi cooks his way through this recipe, offering insider tips and backstory along the way.Food and WineFresh hams, or whole uncured pork legs or half legs, need to be special ordered from your butcher, but they are great for large parties and guarantee delicious leftovers. Linda Japngie, who creates imaginative Latin American cuisine as chef at New York City's Ixta, slow-roasts them to crispy perfection. More Latin American RecipesFood.comRecipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.Food.comThis dish is a New Orleans Creole-style "red" jambalaya. Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle, and who mainly lived on country plantation estates. A lot of people believe Creole cuisine is New Orleans based but it isn't so. Traditionally this recipe would have seafood, such as crayfish or shrimp, added but for alot of people, seafood is an acquired taste. If you wish to add seafood, do so at the time you add the onions.EatingWellMarcus Samuelsson and Osayi Endolyn's new book, The Rise, spotlights the Black cooks, historians, purveyors and growers who have influenced American cuisine. Each recipe was inspired by one of more than 40 key Black figures in American foodways. This chicken kofta recipe, for example, was developed in honor of Cheryl Day, baker-owner of Back in the Day Bakery in Savannah, Georgia, to give her a quick, casual recipe for dinner after a long day at work. Tuck these chicken kofta into flatbread along with some fresh veggies topped with the flavorful sauce.
