Judaism is not just a religion but a people, and the food and customs of one part of the people is connected to the other part of the people. They are part of a larger story.
From Gil Marks
Throughout history, Hanukkah was a relatively minor festival, but it's become very popular in America due to its proximity to Christmas.
The knish is a classic example of peasant food evolving into comfort food and even sophisticated fare.
Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit.
Each Passover, I prepare all sorts of fancy desserts for my family and friends, often experimenting with adaptations of sophisticated modern fare.
The more things you make from scratch, the less expensive and usually healthier and tastier.
I never serve a dessert on Passover that I would not serve the rest of the year.
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foods to Jewish sensibilities and dietary laws and then spreading them.
The key to Judaism's survival is the emotional attachment to the religion.
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