Before gefilte fish was sold on supermarket shelves, jarred in its own jellied aspic, it was a labor-intensive dish prepared at home in the name of Ashkenazi tradition. Jeffrey Yoskowitz and Liz Alpern of The Gefilteria in Brooklyn are reclaiming Old World customs with a collection of re-imagined recipes in their recently published cookbook, The Gefilte Manifesto. Find their recipe for herbed gefilte fish terrine on the Good Food blog.
Music: "Love Jihad"