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Fania Lewando

Fania Lewando, a restaurant owner in Poland before World War II, wrote a Yiddish cookbook that reveals a vibrant Jewish vegetarian tradition.

Jewish vegetarians say you don’t have to make brisket for Passover — and they’ve got the recipes to prove it

Food

There’s a vibrant tradition of Jewish vegetarian cooking that goes back decades, if not longer. But even if it drops brisket and roast chicken, it’s not about raw kale and juice cleanses. Think more butter and sour cream.

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