Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.
Liza Schoenfein
By Liza Schoenfein
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Food 4 Surprising Facts About Molly Yeh
For two years now I’ve been chatting on the phone and conversing via email with our extraordinarily talented contributor, the uber-blogger and cookbook author Molly Yeh. We’ve discussed story ideas and deadlines, talked about her new book, “Molly on the Range,” and bonded over both having dads who cooked Chinese food. (Molly’s father is Chinese;…
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Food Save the Chickens; Save the Carnegie
Readers of Monday’s New York Times may have noticed a full-page ad with the headline, “The Illegal Slaughter of Chickens on Our Streets Must Stop.” In an open letter to Mayor Bill De Blasio, the Alliance to End Chickens as Kaporos and Concerned Citizens of the City of New York demanded that the city “stop…
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Food Remembering My First Time at the Carnegie Deli — and Praying It Doesn’t Close for Good
The first time I ate at the Carnegie Deli, I was already in high school. Growing up in Manhattan, I’d passed the place a thousand times, but its iconic-slash-tourist-attraction status had always kept me away. (When I was in the West 50s and wanted corned beef on rye and matzo ball soup, I went to…
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Recipes Rosh Hashanah Recipe Roundup
From traditional recipes to modern classics to innovative, unexpected holiday meals — it’s all here in one place.
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Recipes What to Eat During the Debates? Fried Olives, Meatballs and Other Projectiles
In discussing what foods we felt like eating (and recommending) for tonight’s presidential debate, two categories emerged: first, comfort foods, to help soothe us. Second, foods that would make good projectiles. Conveniently, it’s still tomato season, and tomatoes — like the candidates words themselves — are best taken with a few grains of salt. So,…
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Recipes Cooking Rosh Hashanah on the Range With Molly Yeh
The ebullient, multitalented food blogger/photographer (and Juilliard-trained percussionist) Molly Yeh has been a contributor to the Forward’s food section for years. Her first cookbook, “Molly on the Range,” comes out October 4. I recently had the pleasure of speaking with Molly about the book, what she recommends we make from it for the High Holidays…
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Food Celebrity Chefs Compete Tonight and Needy Get the Prize
Tonight I’ll be a member of a live audience watching one of my favorite cooking competitions in the world — not “Chopped” on the Food Network (though I love that one to), but Chop Hunger, a “Chopped-style” competition that will raise money for Masbia Soup Kitchen Network. The event includes a tapas dinner, with wine,…
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Recipes Chicken Tagine for the Time Pressed
I’m not going to encourage you to whip this up on a work night. The prep takes about 45 minutes and is followed by 30 minutes of pressure-cooking time. But if you’re interested in making what tastes like a proper slow-cooked tagine — a spicy, complex North African-inspired stew with meat that’s moist and tender…
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