Deena Prichep appears in the following:
Wednesday, April 09, 2014
Passover's ceremonious meal can take a very long time. Small bites with traditional ingredients can help sustain dinner guests, with a nod to the holiday's meaning and to the spirit of hospitality.
Wednesday, April 02, 2014
This sesame-seed paste isn't just for making hummus and that tangy sauce on your falafel. Like butter or mayo but with a nutty kick, it's a rich addition to baked goods, a warm salad and more.
Wednesday, April 02, 2014
Rev. Tim Schenck created the March Madness-type bracket in the true spirit of the season. People learn about, then vote for their favorite saints to advance to the Golden Halo.
Saturday, February 22, 2014
A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe the French cassoulet and Boston baked beans as well.
Saturday, February 15, 2014
Zakuski are like Russian tapas. More than a delicious snack, these dishes also tell the story of Russia. From "Herring Under a Fur Coat" to pickled everything, zakuski teach us about harsh winters and state-sponsored products in the Soviet era.
Sunday, December 29, 2013
The glossy images on admissions brochures don't always paint an accurate picture of campus diversity — which could lead some students to show up at very different colleges than they'd imagined.
Saturday, December 28, 2013
Is that a cross? A ship with a figurehead? It's only human to wonder what the future will hold, especially on the threshold of a new year. In one German tradition, fortune-seekers drop molten lead into cold water — then it's anyone's guess what the strange shapes portend.
Wednesday, December 11, 2013
Sure, you can flip up a short stack of syrupy pancakes and bacon and delight everyone at the dinner table. But why stop there? Why not serve, say, eggs baked in a seasoned sauce, with crusty bread for dipping? Or use a waffle iron to press perfectly crisp hash browns.
Saturday, October 26, 2013
We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.
Saturday, August 24, 2013
A new program is working to bring the same level of knowledge that sommeliers have about wine to the world of malt and hops, by turning out batches of certified beer experts known as cicerones.
Sunday, August 11, 2013
Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the version sold commercially in the U.S.? It's largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard-core versions of the drink and its tangy, sour goodness.
Saturday, August 10, 2013
Serving an entire fruit pie in the park can be a little messy. So forget the plates and forks and bake up a few hand pies instead. Baker Kim Boyce sells these picnic-friendly turnovers, filled with summer plums, peaches and berries, every day in her Portland, Ore., bakery.
Wednesday, July 24, 2013
As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.
Wednesday, June 26, 2013
The pasta salads of the supermarket salad bar often range from unexciting to unappetizing, and many are choked with mayonnaise. But summer is a great time to reinvent the picnic staple with fresh vegetables and flavorful dressings.
Monday, June 17, 2013
Loyal fans of young adult novelist Judy Blume have riffed on Bloomsday — a celebration of James Joyce's Ulysses — and created Blumesday to honor the author of Are You There God? It's Me Margaret, Tales of a Fourth Grade Nothing and Blubber.
Tuesday, May 28, 2013
Blind entrepreneurs who own vending machines are worried that legislative mandates to replace junk food with more healthful items will impact their business. In Oregon, the vendors are collaborating with health officials to find a happy medium.
Wednesday, May 22, 2013
When a few humble elements are combined in perfect balance, butterscotch is born. And food writer Deena Prichep says she turns this childhood favorite into a dinner-party star with counterpoints like flaky salt or crunchy nuts.
Saturday, May 11, 2013
Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.
Wednesday, March 20, 2013
At Passover, Jews all over the world sit down for a Seder meal, enacting an ancient ritual. But this year, many of them will be guided through it by a very modern text — a crowd-sourced haggadah. Designer Eileen Levinson launched a website inviting anybody who wants to contribute selections for the Passover service. It now boasts over 2,000 contributions — from children's activities to songs to interpretations of the exodus story through the lens of social justice or interfaith relationships — which people can click through to create a personally meaningful document. Deena Prichep reports on how modern technology is being used to create a varied, living document, and how this contemporary practice is very much in the age-old Passover tradition.
Sunday, March 17, 2013
In the 1960s, Irish-born Jews living in New York started the Loyal League of Yiddish Sons of Erin. The fraternal organization's biggest event was the annual St. Patrick's Day banquet, complete with green matzo balls.