kreplekh

“Only Russian Cafe in St. Louis / My Grandma’s recipes for Borsht, Piroshki, Kreplekh, and home made pastries.” Ibids […] only / Russian Cafe / in St. Louis […] Borsht - Piroshki - Kreplekh

1995 June 14, “Dining”, in St. Louis Jewish Light, volume 48, number 22, St. Louis, Mo., →ISSN, →OCLC, page 11A, columns 2–3

There should be dairy dishes, cheese kreplekh. Secular Jews like fine food just as much as religious Jews.

2006, Morris Alexander, translated by Barnett Zumoff, “A Secular Table of the Laws”, in Barnett Zumoff, Karl D. Zukerman, editors, Secular Jewishness for Our Time: A Three-Part Symposium by Three Generations of Writers, Educators, and Cultural Activists in 1938–40, 1968–69, and 1998–2000, New York, N.Y.: Forward Association, →ISBN, part II (1968–69), page 170

The extrusive details scattered throughout the book without comment about material goods, clothes, places, and the like are valuable precisely because they are unremarked: their unquestioned acceptance by the reader (or more precisely the reader’s presumed unquestioned acceptance on the writer’s part) may suggest these items’ circulation within social discourse.⁵³

2010, Jeremy Dauber, In the Demon’s Bedroom: Yiddish Literature and the Early Modern, New Haven, Conn.: Yale University Press, →ISBN, pages 107 (The Seyfer Mesholim: The World of Fable) and 301 (Notes)

“The stories remind us of the wide range of dairy dishes,” [Ben] Katchor writes. “The potato knishes, the milkhiker borscht, the cheese kreplekh, the varnishkes, the pirogen, blintzes, buttermilk, and for dessert pudding and poppy cakes — the food of a Jew’s pastoral dream.”

2020 March 16, Dwight Garner, “An Illustrated Love Song to Jewish Restaurants of Old”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 16 Mar 2020