Diaspora Dinners Explores A World Of Jewish Food From A Tiny Kitchen
Once a month Dylan Maysick cooks Shabbat dinner for 90. This Sunday he’ll be teaching a Montreal bagel class in an Albany Park shared kitchen. Last Friday he hosted a dinner party for ten featuring, in part, blintzes, stuffed cabbage rolls, and poppy-seed challah—a menu inspired by the pioneering Vilna Vegetarian Cookbook (1938) by Fania Lewanda, who ran a kosher vegetarian restaurant and cooking school in Lithuania before she was murdered in the Holocaust....