Jews serve tzimmes at Rosh Hashana, a holiday rich in symbolic foods, because custom calls for serving sweet dishes at the High Holidays in hopes of a sweet New Year.
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Pimento cheese spread remains beloved fare below the Mason-Dixon Line. Almost any food can be pickled, and in the South most things are. Chef Paul of Big Jones in Andersonville generously shares his recipes for Southern-style mirliton chow chow, onion pickle, pickled okra, dill refrigerator pickles and piccalilli. These buttery maize shoots arise from the “microgreens” trend that popped up in California in the mid-1990s. What it is: In this dish from Ethiopia, doro means chicken, tibs are sauteed meats and wat indicates a peppery stew. To make the dish, spices are first slowly stewed together to create niter kibbeh, a spice-infused clarified butter. Then breast of chicken is added and quickly cooked in the mixture. “Prime rib” refers to thick cut of roast beef, usually from a bone-in, standing rib roast. It’s typically simply seasoned and slowly roasted, making it an easy and impressive company meal. A whole chicken cooked upright with an open can of beer stuffed up its hindquarters, beer-can chicken has become a staple of summer cookouts. The “banquet on a bun” had its origins in a Maxwell Street vegetable cart. (Part 2 of a series in honor of National Hot Dog Month.) A staple of old-fashioned, home-cooked American comfort food, meatloaf can be made from any type or combination of meat, seasoned in any way, and with an infinite variety of add-ins. Julie Swieca created this cherry recipe for the Geja’s Cafe 45th Anniversary Recipe contest. Geja’s anniversary celebrations, June 27 through July 1, also include a 45-percent discount off food bills. |
 
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