Bouncing the Brisket

L’Shana Tova, everyone. Will you be preparing Sephardic or Ashkenazic treats for your New Year celebration this weekend? Forward-thinking foodies have been moving away from heavy Northern European Ashkenazic dishes and gravitating to the Sephardic foods of the Mediterranean, the Middle East, and Africa for a while, and the week’s newspaper food coverage seems to back this up. Is it all Joyce Goldstein’s fault?

I’m all for replacing gut-bombing brisket with lighter fare (requires registration) like roasted fish and lentils. And eggplant is welcome to elbow its way onto the holiday table. Heck, going Sephardic certainly makes for an easier dinner for vegetarians.

But whatever you do, don’t take away my honey cake.

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