Central Florida's Independent Jewish Voice

Articles written by Rachel Myerson

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  • Tunisian pumpkin jam is the most underrated Rosh Hashanah treat

    Rachel Myerson|Aug 27, 2021

    (JTA) — For many Jews, predominantly Sephardim, Rosh Hashanah foods extend way beyond apples and honey. Among the numerous simanim (foods that have symbolic or linguistic significance for the upcoming year) are squashes and gourds. The Aramaic word for gourds and squashes is kara, which sounds similar to the Hebrew word kra, which means “to tear up.” Therefore, eating them at Rosh Hashanah conveys the hope that any harsh decrees should be torn up, and that any merits over the past year should be judged favorably by God. But this tradi...

  • How schnitzel became an Israeli staple

    Rachel Myerson|Oct 23, 2020

    Schnitzel in Israel is a big deal. Like, a bigger deal than people realize. Or, at least, a bigger deal than I realized before I moved to Israel from the UK seven years ago. Straddling the line between street food and fast food, schnitzel is something that many Israelis - especially kids - eat everyday. Be it warmed in the oven from a frozen packet, homemade and shallow fried, picked up in a pita from a street-side stall, or as a reliable choice at almost any restaurant. Gourmet schnitzel...

  • 'The Chicken Soup Manifesto'

    Rachel Myerson|Oct 9, 2020

    (JTA) - I fell in love with Jenn Louis' latest cookbook "The Chicken Soup Manifesto" at first sight. The James Beard-nominated chef has curated a collection of over 100 beautifully photographed chicken soup recipes, which allowed me to vicariously travel the globe with my favorite comfort food as a guide. What more could an Ashkenazi gal with wanderlust wish for? When I got a chance to chat with Louis, she was as vibrant as her book. Like me, her prototypical chicken soup was her mother's...

  • Chickpeas are set for world domination in 2020

    Rachel Myerson|Feb 14, 2020

    The 2010s saw chickpeas rise to fame in the manner that God always intended. The king of chickpea dishes, hummus, turned from a hippy health food to a fridge staple. This was great in terms of accessibility, but not so great for preserving the authenticity of the dish. I've said it once, I'll say it a thousand times: Hummus is not a catch-all term for dip. It means "chickpea" in Arabic, so if a product contains little-to-no chickpeas and too many other funky ingredients (edamame, pumpkin, and...