No book has informed my Jewish cooking more than Joan Nathan’s 'Jewish Holiday Kitchen.' Her recipe inspires my matzoh ball recipe here in 'Koshersoul.' I prefer schmaltz to vegetable oil, but if you want pareve or vegetarian matzoh balls, use the latter and use pareve “chicken” consommé broth.
No book has informed my Jewish cooking more than Joan Nathan’s “Jewish Holiday Kitchen.” Her recipe inspires my matzoh ball recipe here in “Koshersoul.” I prefer schmaltz to vegetable oil, but if you want pareve or vegetarian matzoh balls, use the latter and use pareve “chicken” consommé broth.
There is a saying in Yiddish cooking that a stuffed matzoh ball or one that isn’t plain has a neshamah, or a soul. I hope these count.Michael Twitty’s second book “Koshersoul” explores the links between Black and Jewish culinary traditions with conversations, personal essays and recipes, including a matzoh ball gumbo.From his food memoir “Koshersoul,” Michael Twitty’s okra gumbo recipe is a vegetable-forward take on the classic Southern dish.
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