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Articles posted by chny

Dr. Knerr’s Tiki Bar Mai Tai: 2 versions

December 1, 2020 / chny / Recipes

Mai Tai #1 (Adapted from Trader Vic, 1944) 2 oz Aged rum 1 oz Fresh lime Juice 1/2 oz Orgeat syrup 1/2 oz Triple sec / orange curacao Garnish: Mint sprig — Pour all ingredients except the garnish into a cocktail shaker. Add ice and shake until chilled. Strain into an ice-filled (preferably crushed ice) […]

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The Dairy Restaurant with Ben Katchor

November 16, 2020 / chny / Program Summaries

Cartoonist Ben Katchor’s nostalgia for the Kosher dairy restaurants of his childhood prompted him to write The Dairy Restaurant,  the first serious look at this once-common eatery in Jewish neighborhoods. In a Live Zoom Meeting, lavishly illustrated with his own impressionistic renderings of Jewish life and these special venues, Katchor offered his memories, experiences, and musing […]

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Kasha Varnishkes

November 16, 2020 / chny / Recipes

The distinctive flavor of kasha makes a soul-satisfying meal. This is Ben Katchor’s adaptation of Joan Nathan’s recipe. YIELD 6 to 8 servings INGREDIENTS • 2 large onions, sliced in rounds • Mushrooms sliced • 2 to 3 tablespoons olive oil • 1 large egg slightly beaten • 1 cup coarse kasha • 2 cups […]

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Cold Beet Borscht à la “Molly Goldberg”

November 16, 2020 / chny / Recipes

This recipe is from The Molly Goldberg Jewish Cookbook, published in 1955. It is perfect to illustrate Ben Katchor’s love of all aspects of Jewish culture, including the performing arts, as”Molly Goldberg” was the stage name of actress Gerturde Berg. According to the Kitchen Arts & Letters blog, Berg  wrote, produced, and starred in a wildly […]

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The Chili Pepper in China with Brian Dott

October 19, 2020 / chny / Program Summaries

The chile pepper did not arrive in China until the 1570s, and yet Chinese cuisine without chiles is hard to imagine. Indigenous to the Americas, chiles are so much a part of Chinese culture that many Chinese assume that they are native plants.  In a conversation moderated by Charity Robey, Brian Dott described more than […]

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A Chili in Your Drink? A Blood Orange-Jalapeño Margarita

October 19, 2020 / chny / Recipes

Cocktail maven Kara Newman, author of Spice & Ice (Chronicle Books) shared this recipe from her book in honor of the global move of chili peppers: Yield: 1 drink This jalapeño-spiked margarita sizzles! Blood orange juice provides a dramatic red hue. No blood oranges? Substitute regular orange juice, plus a splash of pomegranate juice for […]

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How Fast Food Became Black Food with Dr. Marcia Chatelain

September 24, 2020 / chny / Program Summaries

Is fast food the hero or the villain in Black America?  Dr. Marcia Chatelain, a Provost’s Distinguished Associate Professor of History and African American studies at Georgetown University, discusses the fraught role of fast food in this engaging presentation. Program synopsis: Often blamed for the rising rates of obesity and diabetes among Black Americans, fast food […]

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Women in the Kitchen: A Lunchtime Conversation with Anne Willan

August 28, 2020 / chny / Program Summaries

Watch our lunchtime conversation here. Program synopsis: Anne Willan’s long career as expert culinary educator, bibliophile, and culinary historian uniquely positions her to reflect on the contributions that women cookery writers have made to the American foodscape. In her most recent book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We […]

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Anne Willan’s Ratatouille (adapted from Julia Child) and Glazed Plum Tart (adapted from Edna Lewis)

August 1, 2020 / chny / Recipes

Perfect late summer recipes from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today (courtesy of Scribner 2020). Ratatouille, adapted from Julia Child, Mastering the Art of French Cooking, vol. 1 (1961) In the introduction, Julia Child sums up the essence of ratatouille and we can imagine her […]

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Defining American Cuisine with Paul Freedman

March 4, 2020 / chny / Program Summaries

Anthropologist Sidney Mintz set off a firestorm when he casually remarked to students during a guest lecture that America didn’t have a ‘cuisine.’ In looking back on the chagrin voiced by many in the audience, he realized that he had struck a nerve: if America didn’t have a ‘cuisine,’ so the students seemed to think, […]

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  • Wednesday, February 10th, 2021
    • Taverns and the Emergence of the Colonial American Culinary Scene with Vaughn Scribner

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Recent Events

  • The Dairy Restaurant with Ben Katchor

    November 16, 2020
  • The Chili Pepper in China with Brian Dott

    October 19, 2020
  • How Fast Food Became Black Food with Dr. Marcia Chatelain

    September 24, 2020
  • Women in the Kitchen: A Lunchtime Conversation with Anne Willan

    August 28, 2020
  • Defining American Cuisine with Paul Freedman

    March 4, 2020

Recent Recipes

  • Recipes to accompany ‘Taverns and the Emergence of the Colonial American Culinary Scene’

    January 23, 2021
  • Fennel Stew and Bread Soup, a recipe collected by Valerio Farris

    January 6, 2021
  • Dr. Knerr’s Tiki Bar Mai Tai: 2 versions

    December 1, 2020
  • Kasha Varnishkes

    November 16, 2020
  • Cold Beet Borscht à la “Molly Goldberg”

    November 16, 2020

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