by Susan Weidman Schneider

Healthy, Simple & Stylish

Perhaps she is the answer to Julia Child. Where Julia dictated that each step of her marvelously complicated recipes must be followed to a T, or to a peeled pearl onion, Helen Nash, the accomplished home cook whose books are credited with bringing variety and panache to kosher cooking, says, “I really, really, really respect women. The home is not feudal. Restaurants are feudal.” And what she means is that, like many things in Jewish practice, in fact, there are several possible means to an end. Helen Nash herself would use a blender to create the perfect texture in her deliciously seasoned soup. But she gets it that a time-pressed cook striving for the same effect is likelier to use a wand to puree the vegetables rather than to shlep out the blender.

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