Devra Ferst
By Devra Ferst
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Food Mixing Bowl: Purim Cooking Videos; Occupy Our Food Supply
TGI Shabbat: Check out this lovely challah recipe. [Food 52] Kosher, vegan restaurant mini-chain, Blossom expands into the world of baking with their first bakery. [Diner’s Journal] Incase you missed it, this Monday was Occupy Our Food Supply Day. Check out some essays on the day over at Grist. Yiddish Cooking: Learn to make two…
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Food Mixing Bowl: Borscht Ice Cream; Israeli Wines
The most divine interpretation of a blintz we have ever heard of — Orange Ricotta Pillows With Lillet Kumquat Compote. [Food 52] A great primer on single malt scotch. Just in time for Purim. [Serious Eats] Borscht no longer comes just in a bowl. Here are some recommendations for beet and dill ice cream as…
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Food Mixing Bowl: Jewish Soups, Organic Farming and Schwartz’s Deli
This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward] Chocolate Babka Bread Pudding. Need we say more? [Serious Eats] A new fellowship in organic plant breeding is getting off the ground, thanks to…
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Food What Our Cookbooks Tell Us About Being Jewish
I have often wondered what would happen if I was able to meet the matriarchs and patriarchs of Jewish food in one place. In my mind, I imagine a council of dignified cooks, cookbook authors, culinary historians and restaurant critics, some donning aprons and carrying wooden spoons, others carrying historic Jewish cookbooks, all passionately debating…
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Food Mixing Bowl: Best Egg Creams, Smoked Meat How-to
Taim, our favorite falafel shop in New York, is getting a second location. [Grubstreet A how to guide for how to make Montreal-style smoked meat. Mmmm, our mouths are watering. [Serious Eats] A restaurant in Lviv, Ukraine touts itself as a “Jewish themed” dinning experiences where hats with peyes are given to its guests, chopped…
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Food What the Critics Say: Kutsher’s
New York’s food world has been abuzz with the opening of Kutsher’s, an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately. Yesterday, we got some answers from the powers that be, some of the…
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Food Mixing Bowl: Kosher Tailgating, Jewish Farming and Kutcher’s Brunch
Headed to the Super Bowl this weekend? We’re jealous! While you’re there, check out the giant kosher tailgate party being hosted by Chabad. [Chabad.org] Downtown Manhattan just got a little slice of Israel. A new Aroma Espresso bar opened near Wall Street (and the Forward!). [Midtown Lunch] Adam Berman, founder of Urban Adamah chats about…
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Food Mixing Bowl: Hummus Two Ways; Bagel Saga Continues
The H&H saga continues. Little-known Davidovich Bakery is stepping up to fill the void. [Wall Street Journal] What’s the best hummus in New York? The foodies at Fork in the Road offer up their thoughts. Or, if you prefer your hummus homemade, try this stellar recipe from Michael Solomonov. [Saveur] Häagen-Dazs’s heksher in Israel is…
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