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The Trouble With Taters Learn how to make the classic Jewish delicacy (and, if you're not fluent in Yiddish, pick up some vocabulary along the way).
The Schmooze We tried the vegan meat winning over New York’s legacy delicatessans By Irene Katz Connelly Support Independent Jewish Journalism The Forward is a non-profit 501(c)3 so our journalism depends on support from readers like you. All donations are tax-deductible to the full extent of US law. Click here to unsubscribe from our afternoon newsletter.
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