Articles by Jordan Katz

Former improv student and NGO worker in India, pursuing a Ph.D in History at Columbia. Studies early modern Europe, focusing on Jewish history, Jewish community, and history of science. Raised on creole food in New Orleans. Developed her chai game in India. Her favorite ingredients are: honey, balsamic vinegar, curry, basmati rice, and cayenne pepper.


Vegetables will save us all!

“Vegetables are really great!” declares this 1969 cookbook from Vermont. Written in a style that exaggerates its “country qualities,” it also sought to revive home cooking and show how easy it was to prepare something nutritious, at a time when many mothers and housewives were turning to TV dinners instead. This recipe for pickles is typical of New…

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