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Recipes with Whole Wheat Pasta

Jewish cuisine: 5 key things to know and popular recipes

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That cream cheese bagel you rave about? Jewish. And the bag of pretzels you choose to nosh on during road trips, also a Jewish specialty. Sweet blinks? So Jewish. Jewish food has always been hanging around in the periphery of our conscience through pop culture in the form of the delis and pastrami sandwiches that all our favorite on-screen characters from American television plump for (yes, Katz’s Delicatessen from When Harry met Sally).

But there’s more than bagels and Reuben sandwiches to Jewish cuisine. It’s a complex and layered culinary culture shaped and molded by history and isn’t contained to just Israeli cuisine.

“Jewish cuisine tends to take on the character and nature of its environment, so Polish Jewish food looks like Polish food and Russian Jewish food looks like Russian food. Middle Eastern Jewish food looks like Arabic food,” says Elli Kriel, founder of Elli’s Kosher Kitchen, the UAE’s first kosher food delivery service.

The South African national founded Elli’s Kosher Kitchen, the UAE’s first kosher food delivery service
Image Credit: GN/Stefan Lindeque

“Jews migrated around the world at the end of the 1800s and throughout the 20th century, especially after World War II, so you’ll notice that a lot of the customs around food adapted to the environment as people tried to assimilate or hold on to their culture and also to make a living and survive based on what they had and knew.”

Elli walks us through the 5 main defining features of Jewish cuisine:

1. Three’s a cuisine

“Jewish cuisine is an overarching term rather than a specific category of food,” says Elli Kriel. “So, there is no one kind of Jewish food. It’s the same as Arabic food – it covers a region and within that region we have various cultures and the foods are presented in different ways although there might be commonalities in some of them,” Kriel adds.

Ashkenazi cuisine: It’s primarily Eastern Europe food and has ended up moving to the West – to the UK Australia, South Africa and most importantly the US. “All of the foods you’ve seen on American TV is and associate with being Jewish are typically Ashkenazi,” says Kriel. Foods that make this cut are all the items we think of as quintessentially Jewish – challah bread, bagels, briskets, gefilte fish and deli foods such as pastrami on rye sandwiches.

Sephardi cuisine: This is a mix of Middle Eastern, Mediterranean and North African. “Much of it also moved to the West and some to France. A lot of Moroccan Jews and Tunisian Jews ended up moving to France and Switzerland. So you have a lot of Sephardi Jewish cuisine in Europe now too,” explains Kriel. Various kinds of bourekas – stuffed savory pies made of pastry with different fillings inside are a specialty of the Sephardic cuisine, as are Fazuelos and chraime (spicy Moroccan fish in tomato sauce).

Mizrahi cuisine: This cuisine comes from the Levant area and many of those foods today can be found in New York and the US and UK depending on where people migrated to. Examples of Mizrahi cuisine are Lahoh, a spongy flatbread made by Yemeni Jews, a chicken and rice dish called tebit from Iraqi Jews.

2. Keeping up with kosher

The kashrut (Jewish dietary laws) are intricate and technical dietary laws prescribed by the Torah, Kriel explains. “It tells you what you can and cannot eat, and how you need to prepare that food.”

Here are five basic and well-known principles of kosher laws.

1. Never mix meat and dairy products together. Which is why Jewish recipes use fish gelatine.

2. Pork is forbidden in Judaism.

3. Shellfish are forbidden as well. Any fish with fins and scales are permitted to be eaten, any mammals that chew the cud and have cloven hooves can also be eaten.

4. There are prescriptions around how the food is cooked, how the ingredients are checked, but also if it’s a manufactured item then what are the ingredients and what is the status of the factory.

5. Another tenet is that a Jew has to be involved in the cooking process. So you might have a kosher kitchen but if there’s no Jew in there to switch on the stoves and initiate the cooking, then the food is not kosher.

3. Festival foods

Tips on making 3 popular Jewish dishes
Stefan Lindeque/Gulf News photographer

Despite the regional and national dissimilarities, what ties together the Jewish communities’ food habits together are the common thread of festivals. And the foods associated with them.

“For Hannukah (the Jewish festival of lights), it is a custom to eat foods deep-fried in oil, and so [Jewish people] Across the board consume fried sweets and fried savory foods. But depending on your cultural background and heritage the form, shape and taste the fried food takes varies.”

A case in point are the Cochini jews of Kerala, India who have assimilated the local potato fritter called bonda into Hanukkah celebrations instead of the traditional potato latkes. Here is a recipe to try

Potato latkes make the cut for the popular fried savory foods eaten during Hannukah and they’re from the Ashkenazi group, says Kriel.

Potato latkes

It’s a custom to eat these deep-fried potato pancakes during the Jewish festival of Hannukah
Image Credit: GN/Stefan Lindeque

Another Hannukah special is donuts because they’re fried in oil. Called sufganiyot, they’re round with a jam filling inside and are very popular in Israel.

Buñuelos (or Bimuelos) with honey are a kind of donut that Sephardic Jews eat.

During Passover (a week-long Jewish holiday that celebrates the Jewish people’s exodus from Egypt), the consumption of matzah, an unleavened bread, unifies Jewish people across borders.

“To commemorate Jews being saved during Passover you are not supposed to eat any left items – so no breads, no cakes, no macrons, no cookies, no pasta, nothing with yeast, baking powder or baking soda is to be made for 7 days ,” Ellie Kriel explains.

Furthermore, you’re also not allowed to own any leftned products and you have to get rid of everything from your kitchen that could have risen – as it symbolizes your ego, she adds.

“All the leavened products you clean out from your kitchen and kosher it and then you bring in non-leavened items. And matzah is one of them.”

Sheets of matzah, Kriel describes, are crushed to make very fine breadcrumbs known as matzah meal, which are then used to cook. Matzah meal is used to make schnitzels for, or as stuffing but typically they’re known to make dumplings with for Passover.

“For many families, Passover is unimaginable without matzah ball soup. It’s like Christmas without Santa Claus. Matzah meal is something so uniquely Jewish.”

Here is a recipe for making matzah ball soup

Matzah ball soup

For many families, Passover is unimaginable without matzah ball soup
Image Credit: GN/Stefan Lindeque

4. Shabbat and slow-cooked foods

On Saturdays, practicing Jews observe Shabbat—a day of rest and worship as part of which, they refrain from cooking.

“You’re not allowed to engage in any work activities and there are 36 categories of work in the Torah (Jewish holy book). And those 36 categories also extend to cooking too,” Elli Kriel clarifies.

And cooking here is a term that embraces more than switching on a stove or using fire and electricity. It also includes what you’re allowed to do in the kitchen – so there are restrictions surrounding whether you can grate, chop and cut.

And Shabbat, Elli points out, begins from sunset on Friday evening to sunset on Saturday evening, which meant preparing hot food was a tricky affair.

The ingenious solution to this particular conundrum was developing recipes that could be slow-cooked. The slow-cooking method allows Jewish people to work around Shabbat restrictions and still consume hot food.

Classic Jewish stews such as cholent were born as a result of this and to this day, slow-cooked foods continue to be an important part of Jewish culture.

“Because of Shabbat, regardless of what cultural group you belong to in the Jewish community, you will have a slow-cooked meal: Moroccan Jews call it dafina, the Ashkenazi Jews call it cholent, the Sephardic Jews call it hamim/chamim,” explains Kriel.

“There are various recipes, but many European cultures use goose, some use tender stringy meat called brisket, some people use chicken and some people put whole eggs into their dish.”

The basic principles remain the same: you take a slow cooker, load it with vegetables, barley, meat, broad beans, chickpeas, lots of oil and spices and you leave it on to slow cook until you need it.

The end result is a caramelised stew of well-done vegetables and meat blanketed in a thick sauce. A delicious meal that’s become ingrained to the Shabbat experience.

All the ingredients are tossed into a slow cooker on Friday evening before sunset. Once the lid’s closed the pot is left untouched and unstirred as both those actions count as cooking. “The lid can only come off when it’s ready to eat. Then you can lift the cooker off the heat, put it on the table, and serve out the food but you can’t put it back in,” Kriel specifies.

5. Bread and beyond

Bread is an integral element of Jewish food habits and cuisine. “Shabbat and bread is a custom that goes back thousands of years; it’s a deep-seated tradition,” outlines Kriel. And the practice of eating bread during Shabbat extends beyond the realm of convenience, since bread is a readymade item and can be eaten without cooking.

Bread is put on the table because it has a symbolic significance. Bread signifies the manna (daily portion of bread) that dropped from heaven as sustenance for Jews during their flight from Egypt.

Kriel further elaborates: “Bread is a staple. Often people live off bread, it’s one of the important foods. In the Jewish faith, a meal by definition is only a meal if it includes bread. You could have a beautiful lavish table full of dishes but it’s only a complete meal if there’s bread; bread completes it.”

Here’s a quick checklist on the 5 quintessential Jewish breads and what they’re made of.

bagels – is generally eaten with cream cheese, lox and with cucumbers, capers and is synonymous with New York City thanks to its sizeable Polish-Jewish population.

pretzels – this bread twisted into a knot hails from Germany’s Jewish population. These can be eaten as snacks and come in hard and soft variants as well as in different flavors – salted pretzels, cheese pretzels, chocolate-covered pretzels, etc. are a few. Sometimes, they’re sprinkled with nuts and seeds or glazed with sugar and spices such as cinnamon.

babka – This is an Ashkenazi braided chocolate bread that’s almost a cake. It is a teatime snack and originated from the Eastern European countries of Poland and Ukraine. Try the recipe here.

Babka bread

Image Credit: Stefan Lindeque/Gulf News photographer

Challah – This sweet, braided bread is typically eaten as a meal for Shabbat. The word Challah is Hebrew for ‘loaf of bread’.

Rugelach – now a raging hit in Israel, this crescent-shaped pastry is chocolate-filled rolled dough like mini croissants. It traces its origins back to the Polish Jews.

Tell us about your favorite dishes or recipes at food@gulfnews.com

Recipes with Whole Wheat Pasta

Guiding the way to thrive

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Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains

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By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel

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I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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