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Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
As a Nowegian American who has grown up in NYC I have often find myself in the position of "wannabe" when craving Italian food, Soul food and certainly food of the Jewish diaspora. I'm so blessed with many obliging friends whose own heritage has given them a wealth of Jewish dishes to recreate for their family and friends. From Askenazy immigrants to Sephardic Persian Jews as well as Israeli families with a Heinz 57 varieties version of a family tree I've eaten well. One of the things I usually long for is cholent, yes, sometimes stodgy, not elegant, cholent. I love the unctuous ribs, chicken, potatoes, hardboiled eggs and even chick peas and barley my Israeli/American friend adds. When I had my kids she delivered pots of it to my beside!
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OK folks... pizza at DeLorenzo's on Hudson St. in the Chambersburg neighborhood of Trenton, NJ is some of the best I've ever had- rivaling the crisp and delectable pies in Florence and even as good as Lombardis.