Warming Up with Radin’s Delicatessen: A Legacy of Big Flavors and Family Tradition
CHERRY HILL, NJ — When the chill of winter sets in, there’s nothing quite like a steaming bowl of soup to warm the soul. At Radin’s Delicatessen, the go-to comfort food is their legendary matzoh ball soup, often referred to as “Jewish penicillin.” This iconic dish is just one of the many reasons why this Cherry Hill deli has become a local favorite.
Owner Russ Cowan, a fourth-generation deli proprietor, carries on a family tradition that spans over a century. “I have deli on both sides of the family: my grandmother and my grandfather,” Cowan shared. “We have deli on both sides. Its really crazy.” The name Radin’s pays homage to the store Cowan grew up in, a nod to his family’s deep roots in the deli business.
Cowan’s ancestors arrived in New York from Russia in the early 1900s, bringing with them a passion for hearty, flavorful dishes. “My grandfather had five brothers, and they were all in the business,” he said. “Then their kids and their kids got into it. It just kept going on and on.”
At Radin’s, the philosophy is simple: go big or go home. “We’re not on diets here,” Cowan laughed. “We go big.” this ethos is evident in their menu, where sandwiches like the corned beef and pastrami are served as towering triple-deckers. As Cowan puts it, “From a sandwich to a meal” is their motto, but in reality, it’s more then just a meal—it’s an experience.
Cowan opened Radin’s in February 2024, just months after selling the Famous 4th Street Delicatessen in Philadelphia, where he had spent 19 years. “You know, I didn’t want to retire,” Cowan explained. “I figured I have one more store in me.” After owning more than twenty delis over the years, Cowan insists Radin’s will be his last.
The deli’s matzoh ball soup has garnered attention beyond Cherry Hill, even earning a spotlight on Action news. Alicia Viterelli visited the deli to uncover the secrets behind this beloved dish, which Cowan proudly describes as a family recipe passed down through generations.
for those looking to indulge in a taste of history, Radin’s Delicatessen offers more than just food—it’s a celebration of family, tradition, and big flavors. Whether you’re craving a hearty sandwich or a comforting bowl of soup, Radin’s delivers an experience that’s as rich as its history.
| Key Highlights of radin’s Delicatessen |
|——————————————–|
| Location | Cherry Hill, NJ |
| Signature Dish | Matzoh Ball Soup |
| Owner | Russ Cowan (4th-generation deli owner) |
| Specialty | Triple-decker sandwiches (corned beef, pastrami) |
| Legacy | Family-owned since the early 1900s |
Visit Radin’s Delicatessen to savor a piece of culinary history and discover why this deli is a must-visit destination for food lovers.The Art of Tradition: How One Deli is Keeping Jewish Culinary Heritage Alive
In an era where convenience often trumps tradition, Russ Cowan, the owner of Radin’s Deli, is on a mission to preserve the art of Jewish deli cuisine. From hand-pickled corned beef to softball-sized matzoh balls, Cowan’s dedication to authenticity is a testament to his passion for culinary heritage.
“we pickle our own corned beef,” Cowan proudly states. “we smoke our own pastrami. People just don’t do much of that anymore.” This hands-on approach sets Radin’s apart in a world where many delis have shifted to pre-packaged or mass-produced ingredients.
A Nod to Nostalgia
Cowan’s menu is a love letter to the past,featuring dishes that are increasingly hard to find. “There are two things that we sell here that we sell a lot of, becuase the older crowd loves it: tongue and salty locks,” he explains. These traditional offerings resonate deeply with patrons who grew up enjoying these flavors, offering a taste of nostalgia in every bite.
For Cowan, every dish is a slice of his personal history. “I’ve never hired a chef,” he says. “I’ve never hired a baker. I teach everyone what to do.” This commitment to mentorship ensures that the techniques and recipes passed down through generations remain intact.
From Scratch, with Love
At Radin’s, everything is made from scratch, including their iconic matzoh balls. “And at Radin’s, they’re as big as softballs!” Cowan adds with a smile. These fluffy, hearty dumplings are a customer favorite, especially when served in a steaming bowl of chicken soup.
For those eager to recreate a taste of Radin’s at home, Cowan shares his matzoh ball recipe:
| Ingredient | Quantity |
|———————–|——————–|
| Matzoh meal | 1 cup |
| Eggs | 4 |
| Chicken fat (schmaltz)| 1/4 cup |
| salt | 1 tsp |
| Pepper | 1/2 tsp |
| Chicken broth | 6 cups |
A Culinary Legacy
Radin’s Deli is more than just a restaurant—it’s a living archive of Jewish culinary traditions. By preserving techniques like pickling and smoking, Cowan ensures that these flavors continue to thrive.“We couldn’t think of a better dish to warm you up right now than soup!” he quips, highlighting the comfort and connection that food can bring.For those looking to explore more about the history of Jewish delis, this article offers a interesting deep dive into their cultural significance.
Why Tradition Matters
In a fast-paced world, Radin’s Deli stands as a reminder of the importance of preserving culinary heritage. Whether it’s the tangy bite of pickled corned beef or the comforting warmth of matzoh ball soup, Cowan’s creations are a celebration of tradition, craftsmanship, and community.
so, the next time you’re craving a taste of history, head to Radin’s—or try your hand at Cowan’s matzoh ball recipe. After all, as Cowan proves, some traditions are worth keeping alive.
What’s your favorite Jewish deli dish? Share your thoughts in the comments below!
The Art of Perfect matzoh Balls: A Delicate balance of Texture and Timing
Matzoh balls, a staple of Jewish cuisine, are more than just a dish—they’re a labor of love. According to Russ Cowan, a seasoned expert in the craft, achieving the perfect matzoh ball is a delicate dance of texture, timing, and intuition. “There’s a very fine line between a good matzoh ball and a bad matzoh ball,” he says.
The Secret Sauce: Chicken Schmaltz
At the heart of every great matzoh ball is chicken schmaltz, the rendered fat that Cowan calls ”the secret sauce.” Combined with matzoh meal, kosher salt, and a touch of baking powder, these ingredients form the foundation of the dish. Cowan emphasizes, “No seltzer! It does nothing!”—a nod to the common misconception that carbonated water is essential for fluffiness.
The Texture Conundrum
The texture of the matzoh meal is critical. “Because some matzoh meals are fine, and others are coarse, texture is key,” Cowan explains. the right consistency is achieved by feel. “If there’s not enough matzoh meal,they’ll be too wet,and they’ll break apart. If there’s too much matzoh meal, they’ll be hard, like golf balls.”
the ideal dough should roll easily, a sign that the ratio of ingredients is just right. This tactile approach ensures that the matzoh balls are neither too dense nor too fragile.
Cooking to Perfection
Once the dough is prepared, the matzoh balls are dropped into salted, boiling water and covered. “They’re going to go for an hour to an hour and 15 minutes,” Cowan advises. “They are large, so we need to get them fully cooked through.”
During this time, it’s critically important to check on them sporadically, gently moving them around to ensure even cooking. The result? Light, fluffy matzoh balls that are tender yet firm enough to hold their shape.
Key Takeaways: Crafting the Perfect Matzoh Ball
| Aspect | Details |
|————————–|—————————————————————————–|
| key Ingredient | Chicken schmaltz (rendered fat) |
| Texture | Fine or coarse matzoh meal, adjusted by feel |
| Cooking Time | 1 hour to 1 hour 15 minutes in salted, boiling water |
| Pro Tip | Avoid seltzer; rely on the right balance of matzoh meal and schmaltz |
Why Matzoh Balls Matter
Matzoh balls are more than just a dish—they’re a symbol of tradition and care. Whether served in a steaming bowl of chicken soup or enjoyed on their own, they evoke a sense of comfort and connection. as Cowan puts it, “There’s a very fine line between a good matzoh ball and a bad matzoh ball,” and mastering that line is what makes all the difference.
For those looking to perfect their matzoh ball game,the journey begins with quality ingredients,a keen eye for texture,and a willingness to trust the process. After all, as Cowan’s wisdom reminds us, the best recipes are frequently enough the ones that require a little intuition.
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Craving more culinary insights? Explore the history of Jewish cuisine here or discover how to make your own chicken schmaltz here.The Art of perfect Matzoh Balls: A Delicate Balance of texture and Technique
Matzoh balls, a staple of Jewish cuisine, are more than just a comforting addition to chicken soup—they’re a culinary art form. Achieving the perfect texture, neither too soft nor too hard, requires precision and a few expert tricks. As one seasoned chef explains, “If a matzoh ball is too soft, when you’re cooking it, the edges will flake. If you don’t cook it enough, the center will be hard.”
The secret lies in the cooking process. to ensure the ideal consistency, chefs recommend poking each matzoh ball with a toothpick or skewer to test its texture. “As we get to the end,we actually poke every matzoh ball to make sure it’s the right texture,” the chef notes.This simple yet effective technique ensures that the matzoh ball is cooked evenly, with a tender center and firm edges.
Once cooked, the matzoh balls undergo a crucial step: an ice bath. “When they come out, we give them an ice bath to chill them, as if you don’t do that, the edges will start to flake off,” the chef explains. This step not only stops the cooking process but also firms up the matzoh balls, preserving their delicate texture.
the matzoh balls are ready to be served. “you want to eat them hot, so add them to your chicken soup and serve!” the chef advises.This final touch ensures that the matzoh balls are enjoyed at their best,offering a comforting and satisfying bite.
For those looking to perfect their matzoh ball game, here’s a quick summary of key tips:
| Step | key Tip |
|————————-|—————————————————————————–|
| cooking | Poke each matzoh ball with a toothpick to ensure even cooking. |
| Ice Bath | Chill cooked matzoh balls in an ice bath to firm up the edges. |
| Serving | Serve hot in chicken soup for the best texture and flavor. |
Whether you’re a seasoned cook or a beginner, mastering the art of matzoh balls is a rewarding endeavor. With these expert tips, you can elevate your soup game and create a dish that’s as comforting as it is appetizing.
For more insights into perfecting your matzoh ball recipe, explore Radin’s Delicatessen’s approach or learn about freezing matzoh balls for future meals.
To embrace the process. As Russ Cowan demonstrates, the art of making matzoh balls is as much about intuition and tradition as it is about technique.
Tips for Success
- Use Quality ingredients: Opt for fresh eggs, high-quality matzoh meal, and rendered chicken schmaltz for the best results.
- Adjust Texture by Feel: The dough should be pliable and easy to roll. If it’s to sticky, add a bit more matzoh meal; if it’s too dry, a splash of broth or water can help.
- Don’t Rush the Cooking Process: Allow the matzoh balls to simmer gently for the full hour or more to ensure they cook through evenly.
- Avoid Overhandling: Once the dough is mixed, handle it gently to maintain the light, airy texture.
Matzoh Balls: A Dish for every Occasion
Whether it’s a cozy family dinner, a holiday festivity, or a comforting meal on a chilly day, matzoh balls are a versatile and beloved dish. Their simplicity belies the skill and care required to make them just right, but the effort is well worth it.
join the Tradition
Matzoh balls are more then just food—they’re a connection to history, culture, and community. By mastering this recipe, you’re not just making a meal; you’re keeping a tradition alive. So,roll up your sleeves,gather your ingredients,and give it a try.Who knows? You might just create a new family favorite.
And remember, as Russ cowan says, “There’s a very fine line between a good matzoh ball and a bad matzoh ball.” With patience, practice, and a little love, you’ll find that perfect balance.
What’s your favorite memory or tip for making matzoh balls? Share your thoughts in the comments below!
