Devra Ferst
By Devra Ferst
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Food Mixing Bowl: Gefilte Fish Hate Mail; Shabbat Chicken Recipe
Milk Street Café, a large kosher cafeteria on Wall Street, will be turned into Trump Street Bar & Grill. Trump says he hopes to retain most of the staff, but will it stay kosher? [Grubstreet] After publishing a review of Kutcher’s, the new Jewish bistro, longtime food critic Robert Sietsma received some intense gefilte fish…
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Recipes Mixing Bowl: Hanukkah Edition, Part 2
Cook the book makes “Kosher Revolution’s” Be-All, End-All Chicken Soup. Check out the recipe. [Serious Eats] Two Jewish brothers are heating up the kitchens at some of Brooklyn’s hottest restaurants. [Jewcy] Microbrews for Hanukkah and some Jewish beer history. Bottoms Up! [NPR] The recently shorn Matisyahu shares his recipe for vegan sufganiot. [Grubstreet] Some kosher…
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Recipes Fry ‘Em Up: Can the Latke ‘Go Gourmet’?
With the recent opening of Kutsher’s Tribeca, which bills itself as a modern Jewish-American bistro, much of the New York food world has been abuzz with talk of whether Jewish food can be gourmet. New York magazine and Chow.com took on the question this month, both citing Kutsher’s gefilte fish, which is made with poached…
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Food Jewish Cookies Santa Would Love
As much as I loved Hanukkah growing up, I still had a bit of Christmas envy. It wasn’t the presents, tree or Santa I lusted after, but the cookie culture my Christian friends took part in. I was in awe of my friend’s family, the Lowes, who took such care in decorating their cookies that…
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Food Mixing Bowl: Hanukkah Edition
Everything you would ever want to know about making the perfect classic latke. [Serious Eats] If you’re looking for more innovative latke recipes, here are five. [The Kitchn] And what to serve with those latkes? Here are some suggestions, including a delicious recipe for Orange Olive Oil Cake with Candied Walnuts. [Serious Eats] A menorah…
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Food The Best Jewish Food Books of 2011
You may not be familiar with many of the authors of this year’s top Jewish food books, but don’t let that keep you from devouring their delicious books. They preserve the recipes of the classic Jewish bakery, provide an easy primer for Persian Jewish cuisine, explore global vegetarian fare and chronicle the path of America’s…
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Food Mixing Bowl: Hanukkah Recipes; The Farm Bill
Sufganiyot get a 21st century makeover. Check out the Mexican hot chocolate glazed ones with fluff filling. [Chow] If you’d rather buy your sufganiyot, stop by Mile End for some raspberry filled poppers. [Fork in the Road] What happened at the Farm Bill Hack-a-Thon? [Grist] Get your fry on with these recommendations for how to…
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Food Q&A: Ed Levine, America’s Most Serious Eater
Serious Eats editor Ed Levine has been dubbed the “Missionary of the Delicious” by Ruth Reichl and rightfully so. There are few food writers in America who seem to enjoy good food more than Levine. He can rattle off lists of the best delis, pizzas, desserts and a place to get an obscure Chinese dish…
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