It was around the Jewish High Holy Days, actually, when Sheryl Julian learned not to mess with people’s recipes. The menu was pretty much the same for the Jewish community in Boston, Julian said, who were then largely Ashkenazi.
“One year I found a Sephardic Jewish woman raised in north Africa and she gave me this wonderful menu,” said Julian, food editor for The Boston Globe.
About a month later, a woman stopped Julian after she gave a talk “and she said, ‘I have a bone to pick with you. What were you doing printing that recipe on the High Holy Day? That’s not what the Jews in Boston make.'”
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