20 Forgotten Jewish Street Foods From Old New York

Take a trip back to old Jewish New York and rediscover 20 Jewish street foods and deli classics that once defined everyday eating on the Lower East Side. From full-sour dill pickles, herring, knishes, bialys, and old-fashioned bagels to smoked whitefish, sable, sturgeon, latkes, kugel, chopped liver, kishke, beef tongue, pastrami, corned beef, and babka, these foods tell a bigger story about practical Jewish cooking. A lot of these dishes were built around simple ideas, use strong flavor wisely, waste less, stretch modest ingredients, and let texture do some of the work. Some are still everywhere today, while others have nearly disappeared from ordinary kitchens and deli counters. In this video, I’ll show you what made these foods special, the mistakes that can ruin them, and the old kitchen lessons that are still worth using today. 📕 Grandpa Harold’s cookbook: https://www.haroldcooks.com — old Jewish recipes, practical kitchen tricks, and money-saving meals from the kind of kitchen where nothing useful went to waste. If you enjoy old Jewish recipes, forgotten foods, practical cooking tricks, and food history, subscribe for more. Which of these foods do you remember, and what should I make in the next video? Let me know in the comments.