The Forward hosts an online panel: For many Ashkenazi Jews, the food of Yiddishland was typified by gefilte fish, chopped liver, stuffed goose neck, chicken soup with noodles, cholent, and kugel. These foods, once ubiquitous in delis and kitchen tables in cities across the United States, have changed over time, meeting the tastes of younger generations and the increasing diversity of Jewish households. So, what does Yiddish cooking look like today? Who are some of the people at the forefront of this movement? And more importantly, where can you find some recipes to recreate these dishes? Explore the answers to these questions with The Gefilteria’s Jeffrey Yoskowitz, Chef Jeremy Umansky, writers Shannon Sarna and Joe Baur, and Rabbi Jonathan Posner.

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