Spring break dinner plan with peanut noodles recipe
The author commits to a new dinner each night during spring break. A peanut sauce with soy and ginger accompanies chicken and Chinese noodles plus vegetables. The recipe, from The Pasta Revolution, uses sesame oil cilantro and sesame seeds for flavor.
Jewish influence shapes American doughnuts and yogurt origins
Essay highlights Jewish contributions to mass produced doughnuts via Adolph Levitt and Dunkin Donuts, and to yogurt through Dr. Isaac Carasso's Groupe Danone. It notes enduring cultural transformations guiding American eating, from pastries to dairy, with remarks from food historian Gil Marks.
MENTIONED IN THIS ARTICLE
Astern
Iowa
Dunkin’ Donuts
Coralville
Cedar Rapids
Russia
Adolph Levitt
Gil Marks
America
Shulman Hillel
University of Iowa
Marks
Levitt
William Rosenberg
Starbucks
Rosenberg
Quincy
Mass
Isaac Carasso
Iya
Spinach Patties with Matzo From World Jewish Cuisine
Spinach patties are prepared with onions garlic spinach matzo meal eggs and optional nutmeg. Fry until golden and serve with lemon wedges. variations include cheese walnuts and Italian style with raisins pine nuts.
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