Giveaway: Win a Free Copy of Save the Deli (Pickles Extra)

Save the Deli With his well-seasoned website and new book, Save the Deli, David Sax has taken public his personal mission to save the taste and culture of the Jewish delicatessen. And on Monday he’s taking it to the Beard House, where he’ll preside over a dinner of elevated deli delights entitled “A Schmaltz to Remember.” New York eateries—like Ben’s Best, Second Avenue Deli, and Liebman’s—will provide some signature dishes, while New York chefs—such as Bruce Bromberg and Eric Bromberg (Blue Ribbon), Harold Moore and Snir Eng-Sela (Commerce), and George Lazi (Fig & Olive)—will riff on deli classics,

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Eat this Word: Gefilte Fish

gefilte fishWHAT? Something fishy. Nowadays, not many dishes require you to keep live animals in your bathtub, but that’s how most traditional recipes for this Jewish delicacy begin. The live animal was usually a carp, and you kept it flapping in the tub to ensure freshness. Once the fish was killed and gutted, you removed the flesh, chopped and seasoned it, and stuffed it back into the skin to poach. (Gefilte is Yiddish for “stuffed.”) Served chilled with a little horseradish, gefilte fish was thus an appropriate dish for the Sabbath, when heating food is proscribed by Jewish law. These days, most cooks who make gefilte fish purchase already ground carp, pike, whitefish, or a combination, season it, and shape it into balls. There are two principal styles, peppery and sweet, which are said to roughly correspond to different regions of eastern European heritage—Polish Jews make their gefilte fish with extra sugar; Russian Jews use more ground pepper. Perhaps because of

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