Heroes Of The Knish | The Jewish Week | Food & Wine

Heroes Of The Knish

Heroes Of The Knish

The knish gets the museum treatment at The City Reliquary in Brooklyn. Barbara Pfeffer

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Yeah, you could order yours with spinach or broccoli or black beans or tofu, but if you’re doing Jewish-roots food, do it old school — only potatoes will suffice stuffed into that knish of yours. (Don’t get me started on jalapeno latkes!) The lowly, salt-of-the-Pale-of-Settlement-earth staple gets the high-brow treatment with a month-long museum show at The City Reliquary. The chronicler-queen of the knish, Laura Silver, author of the 2014 “Knish: In Search of the Jewish Soul Food” (Brandeis), curates the just-opened show, whose aptly stuffed title is “Heroes of the Knish: Making a Living and Making a Life.” It features a history of the potato pie, from the Old Country to the sidewalk carts of the Lower East Side to the pricey delis of Midtown, and documents the lives of the men and women who made the crusty-chewy delicacy. On your way there or heading back home, hit Yonah Schimmel’s or Russ & Daughters. Deep culinary comfort, whether in a circle or a square, awaits. — The City Reliquary Museum, 370 Metropolitan Ave., Brooklyn. Through May 7. $5. Cityreliquary.org

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