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Schmaltz, artichokes, matzo and lamb

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Passover starts Friday night. If you're observing the holiday, Joyce Goldstein conversation about Jewish culinary traditions around the Mediterranean and Michael Wex on the mitzvah of making matzo in 18 minutes might interest you. Pati Jinich discusses how her Jewish-Mexican roots inform her latest cookbook, Laura Avery gets a primer on how to raise grass-fed lamb from Jimenez Family Farm and Jonathan Gold stops into Moruno for vermouth and Gildas. Plus, recipes for matzo ball soup with mushrooms and jalapeños, carciofata di Trieste and a roasted leg of lamb.

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977 episodes

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Schmaltz, artichokes, matzo and lamb

Good Food

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Manage episode 233326339 series 2395608
Content provided by KCRW. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by KCRW or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Passover starts Friday night. If you're observing the holiday, Joyce Goldstein conversation about Jewish culinary traditions around the Mediterranean and Michael Wex on the mitzvah of making matzo in 18 minutes might interest you. Pati Jinich discusses how her Jewish-Mexican roots inform her latest cookbook, Laura Avery gets a primer on how to raise grass-fed lamb from Jimenez Family Farm and Jonathan Gold stops into Moruno for vermouth and Gildas. Plus, recipes for matzo ball soup with mushrooms and jalapeños, carciofata di Trieste and a roasted leg of lamb.

  continue reading

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