Marion Kane: Food Sleuth®

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Jewish Chicken Soup

John Ota Serves up Delicious Matzo Balls in Chicken Soup

March 11, 2020

This delicious chicken soup with matzo balls from the Tenement Kitchen in New York City appears in John Ota’s book: The Kitchen
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Ingredients: A hunger for knowledge; boundless energy and enthusiasm; a love of architecture and design; a passion for cooking and for good food. Read more…

Filed Under: Breakfast, Chefs, Chicken, Chicken, Cookbooks, Healing power of food, Jewish Chicken Soup, Julia Child, Matzoh Balls, Recipe, scrambled eggs, Soup Tagged With: chicken soup, John Ota, Julia Child's Scrambled Eggs, matzo balls, recipe, The Kitchen

Jewish Penicillin: Chicken Soup Soothes both Body and Soul

January 14, 2013

My Jewishness is fraught with complexities and contradictions.

Raised without any religion in the North London suburb of Finchley in post-war Britain, it was white-bread, white-collar and Anglo-Saxon all the way. (This is not the case today, I’ve noted on recent visits, in a neighbourhood where kebab shops, curry houses and the Tally Ho! pub rub shoulders in a somewhat seedy multicultural mix).

My late father Mel Schachter grew up poor and tough on the mean streets of Montreal’s Jewish ghetto to become “my son, the doctor” – a profession he once said he chose because “it was the best racket going.” Read more…

Filed Under: Bonnie Stern, Chicken, Jewish, Jewish Chicken Soup, Joanne Kates, Matzoh Balls, Recipe Tagged With: Jewish Chicken Soup, Jewishness, Matzoh Balls

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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