A woman in front of Mrs. Stahl's knish shop in Brooklyn's Brighton Beach neighborhood where author Laura Silver went as a child. Courtesy of the University Press of New England hide caption

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The Humble Knish: Chock-Full Of Carbs And History

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The holes in matzo give the cracker its characteristic crunch, Odelia Cohen/iStockphoto hide caption

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A Love Letter To Matzo: Why The Holey Cracker Is A Crunch Above

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While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption

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Cholent: The Original Slow-Cooked Dish

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Judge Michael Zusman's bialys are topped with roasted onions, poppy seeds and coarse salt. Daniel Zwerdling/NPR hide caption

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A Judge's Cookbook Reveals The Secrets Of Bialys And Bagels

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Nick Wiseman, partner at DGS Delicatessen, inspects the kitchen as an employee prepares pastrami sandwiches for lunch. Daniel M.N. Turner/NPR hide caption

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Hear David Greene's Story

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Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish. Courtesy of Jen Snow, Russ and Daughters hide caption

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Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store

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