American - Writer | May 30, 1952 - December 5, 2014
If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it.
Gil Marks
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People remember the different variations of stuffed cabbage based on their mothers and grandmothers. It's not just about food. Eating something as traditional as this is a cultural experience, one that is spiritual and nostalgic. It manages to transcend time; it's food for the soul.
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My family is notorious for its sweet tooth.
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The key to Judaism's survival is the emotional attachment to the religion.
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Most of the traditional foods we eat on Jewish holidays start out with a seasonal reason as to why we eat them, and later a religious significance is tacked on.
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The knish is a classic example of peasant food evolving into comfort food and even sophisticated fare.
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Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit.
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Each Passover, I prepare all sorts of fancy desserts for my family and friends, often experimenting with adaptations of sophisticated modern fare.
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The more things you make from scratch, the less expensive and usually healthier and tastier.
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I never serve a dessert on Passover that I would not serve the rest of the year.
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One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
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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.
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