Good Food
Schmaltz, artichokes, matzo and lamb
Passover starts Friday night. If you're observing the holiday, Joyce Goldstein conversation about Jewish culinary traditions around the Mediterranean and Michael Wex on the mitzvah of making matzo in 18 minutes might interest you. Pati Jinich discusses how her Jewish-Mexican roots inform her latest cookbook, Laura Avery gets a primer on how to raise grass-fed lamb from Jimenez Family Farm and Jonathan Gold stops into Moruno for vermouth and Gildas. Plus, recipes for matzo ball soup with mushrooms and jalapeños, carciofata di Trieste and a roasted leg of lamb.
By Evan Kleiman • • 58m ListenPhoto: Pati Jinich's matzo ball soup with mushrooms and jalapeños (Ellen Silverman)
In this episode
5 storiesThe New Mediterranean Jewish Table
When we reached Joyce Goldstein to talk about her latest book The New Mediterranean Jewish Table: Old World Recipes for the Modern Home , she called herself a detective. "I like to know where food comes from, following the trail of a recipe from one country to the other," Goldstein told Evan.
Read the story8 minRhapsody in Schmaltz
For many Jewish families, Passover is synonymous with suitcase-size bundles of matzo. This "Bread of Affliction," as it's called in Deuteronomy, is food for the brain but not the belly, says Michael Wex .
Read the story13 minA roasted leg of lamb recipe for Passover
Next we turn to another food often eaten during Passover: lamb. Israelites brought along roasted lamb sandwiches made with bitter herbs and matzo during the exodus from Egypt, says Amelia Saltsman , author of The Seasonal Jewish Kitchen .
Read the story7 minMatzo ball soup with a Mexican twist
The Mexican saying La mejor comida Mexicana es la que se come en la calle y en la casa means "the best Mexican food is the food we eat on the street and at home." Pati Jinich lives in Washington, DC.
Read the story17 minJonathan Gold dines at Moruno
This week Jonathan Gold does tapas at Moruno . The pincho moruno, which are little Spanish shish kebabs, may be the restaurant's signature dish but Jonathan recommends many other plates to try along with wine and vermouth that's made especially for Moruno.
Read the story9 min
