This week, the Chicago Tribune‘s Food & Dining section included a feature on the recent book From the Jewish Heartland: Two Centuries of Midwest Foodways.  Under the headline “Rosh Hashana, heartland-style: Heritage recipes for the Jewish New Year,” the article highlights recipes for sweet and sour fish and carrot tzimmes.

“Recipes live lives just like people, with some ending up forgotten while others are lovingly remembered for generations. Why does one recipe stand the test of time and not the other? Sometimes all you can do is wonder — about the recipe itself and the person who created it.”