The New York Times Joan Nathan suggests a "new" dumpling to prepare for the holiday on Friday. It has chick peas and chicken and is served in chicken broth. How innovative.
Ms. Nathan also kindly helps readers with their High Holiday food queries, offering advice and recipes for other exciting Jewish dishes like brisket, stuffed cabbage, and matzoh balls.
You know how when Thanksgiving rolls around, the Food Network has non-stop programming about how we can use food to spice up the holiday–do something a little (or a lot) a bit different? Like miniature apple and filo tartlettes with caramel sauce instead of traditional apple pie? Why can't we have that for Jewish foods? Where is the innovation, the excitement, the culinary wizardry some of our nation's finest chefs exact on non-Jewish nourishment? Where is the Jewcy chef who will remove Jewish recipes from grandma's stained and yellowed recipe cards and create beautiful plates of food stacked in lovely cyinders surrounded by five flavors of playful sauce dots and swirls? As much as we all adore them, why are set-in-their-ways Jewish mothers at the forefront of our cuisine? We all love a good matzoh ball, but don't you wonder how Bobby Flay might spice it up?
Jewish cuisine is like Jewish mothers: set in its ways. We can't change our mothers, but we can certainly change our food. I'll call this call to action the Jewcy Food Movement. Preheat those ovens, Jewcers.