A Jewish food is one that is almost sanctified, either by its repeated use or use within the holidays or rituals. So food that may have not been Jewish at one point can become Jewish within the cultural context. Gil Marks contextculturalfood share on social
Judaism is not just a religion but a people, and the food and customs of one part of the people is connected to the other part of the people. They are part of a larger story. Gil Marks connectcustomfood Change image and share on social
If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it. Gil Marks breadflavoritalian Change image and share on social
I never serve a dessert on Passover that I would not serve the rest of the year. Gil Marks dessertpassoverrest Change image and share on social
The knish is a classic example of peasant food evolving into comfort food and even sophisticated fare. Gil Marks classiccomfortevolve Change image and share on social
The more things you make from scratch, the less expensive and usually healthier and tastier. Gil Marks expensivehealthymake Change image and share on social
The processing and preparation of food can transform a kosher item into a non-kosher item. Gil Marks fooditemkosher Change image and share on social
I tend to avoid cakes made with matzo meal instead of flour. Also, most prepared dessert products and mixes. Sometimes the packaging they come in tastes better than the product. Gil Marks avoidcakedessert Change image and share on social
I have been collecting recipes and information for over 20 years, but three years ago, my editor said to me, 'You're a walking encyclopedia of food, so why don't you do an encyclopedia?' Gil Marks agocollecteditor Change image and share on social
Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit. Gil Marks avoidcloyinglyfruit Change image and share on social
