It’s that time of year again, folks. Here are some of the most frequently requested Passover recipes from our archives.
51 West Allendale Road, Allendale, NJ 07401
Web Site: http://www.nosherrye.com
Huge multi-decker sandwiches on soft rye bread. Chopped Liver. Knishes. Sour Pickles and Coleslaw. Black Cherry sodas and Egg Creams.
Yeah baby, I know what you want.
To me, it sounds like the opening lines of a phone sex conversation. But let’s face it, for many of us Jews, the stomach is our sensual organ of choice. And for those of us of Eastern European extraction, the Ashkenazim, the deli is the cultural center of our sensual universe, much like the synagogue or the temple is our soul.
But as we all know, the delicatessen is a dying breed. They are expensive to run and the pleasures they offer are not appreciated by many.
So I was pleased to hear that a new Kosher-style delicatessen had opened in November of 2011 in nearby Allendale. Managed and owned by Steve Vaccari (who also owns Goldberg’s Bagels in Wyckoff) the 48-seat restaurant offers the traditional Jewish deli we all know and love with a few extra tweaks to fit modern tastes. Vaccari has also brought in a dream team of seasoned deli men with decades of combined experience in order to make it a quality operation.
I say we skip the foreplay and get right down to business, shall we?
Cue the Klezmer porno music. You’re about to get your deli groove on. Click on the “Read the rest of this entry link below” for more.
by Rachel Perlow
Jason asked me to share my recipe for potato kugel with you all. This is the best potato kugel you will ever eat. It’s a pain in the ass to make, but so worth it. Originally, it was created for Rosh Hashanah in 2005, but I made it for the next couple of Passovers as well. However, since we have started eating more healthfully, I have avoided making it. It is just too damn good, I can’t trust myself to be near it. Let alone making the extra dish to keep at home. Oy!
But please, you make it, enjoy, don’t think about all the carbs and fat, saturated fat at that. Go for it, and think kind thoughts towards me as I go without. Sniff. (Is the Jewish guilt coming through loud and clear?)
I was inspired by a couple of recipes, including one from our dear friend Melissa Goodman, combining them with Jason’s inspired idea to add caramelized onions. And schmaltz. You’ve got to use the schmaltz.
Click on the “Read the rest of this entry” link below for more.
2nd Avenue Deli
162 E 33rd Street, New York NY
Web Site: http://www.2ndavedeli.com/
One of the things I regretted most about going on this new health kick was giving up on Jewish delis. Oh, I know, they are really only supposed to be a treat anyway, but when you think of deprivation, Pastrami sandwiches on Rye go right to the top of the list. So when I had an actual excuse to eat at the recently re-opened Second Avenue Deli — as a means to collect on a bet I made between my boss and myself on the winner of the last Super Bowl, he being a smug New England Patriots fan — I finally decided to take the opportunity.
The newly rebuilt Second Avenue Deli, near the corner of 33rd and 3rd Street in NYC. The original location, that was founded in 1954 on 2nd and 10th was closed in January 2006 due to rent negotiation problems.
Ready for some Pastrami? It doesn’t come too often here on Off The Broiler these days. Click on the “Read the rest of this entry” link below for some… SCHMALTZ!