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 L’Chaim To These Spritzy Cocktails For Hanukkah
Holiday Spritz Yields one cocktail 1½ ounces gin 1½ ounces pomegranate juice ¾ ounce simple syrup 4-5 drops orange or angostura bitters 3 ounces dry sparkling wine, such as prosecco or cava Rosemary sprig and cherry for garnish Fill a cocktail shaker with ice. Add gin, pomegranate juice, simple syrup and bitters. Shake vigorously for…
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Food Latke Fatigue? Try These Fried Foods This Hanukkah Instead
Certain holidays lend themselves to creative menu exploration, but the Festival of Lights is not one of them. What would Hanukkah be without potato pancakes? Case in point: The season’s celebrations are as often called latke parties as they are Hanukkah ones. Nevertheless, when I started dreaming up holiday recipes this year, I couldn’t muster…
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Food How To Cook The Ottolenghi Way
“One person’s idea of cooking simply is the next person’s culinary nightmare.” This according to Yotam Ottolenghi, the Israeli-born, London-based chef and cookbook author whose vegetable-and-spice-forward recipes — in popular books including “Plenty” and “Jerusalem” — are widely considered to be as delicious as they are complicated. What, then, does Ottolenghi know from cooking simply?…
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Food Fried Harissa Chicken Wings For Hanukkah
Fried Harissa Chicken Wings Yields about 30 pieces Canola oil for frying 3 pounds chicken wings, split at joint, tips removed 8 ounces harissa (mild or spicy) 4 ounces olive oil 2 tablespoons honey In a large, wide pot, heat canola oil (enough to come up 1½ to 2 inches) to about 375˚ F. Pat…
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Food Attention, New Yorkers: Fairway Is Now Carrying These 15 Israeli Products
On a muggy October morning, I trekked over to the Fairway Market in Red Hook, Brooklyn, for a breakfast event with representatives of 15 Israeli companies who offered samples and information about their products. The promotion, called “Taste Israel: A World of Flavors,” was presented in the Fairway café overlooking the waterfront. The products will…
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Food What “Israeli Soul” Is Made Of: Trying Michael Solomonov’s New Cookbook
When I get Michael Solomonov, the James Beard Award-winning chef of Philadelphia’s Zahav, on the phone, my first question is, “What do you mean by Israeli soul?” I ask because we’re discussing the new cookbook he co-wrote with his business partner, Steven Cook, “Israeli Soul: Easy, Essential, Delicious.” The soul of Israeli cuisine, Solomonov and…
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Food The Little Book Of Jewish Feasts Is Bigger Than It Looks
Leah Koenig’s “Little Book of Jewish Feasts” may be tiny, but the 25-recipe volume manages to feel deliciously expansive. Here, Koenig, whose previous cookbooks include “Modern Jewish Cooking” and “The Little Book of Jewish Appetizers,” reaches into the lesser-known pockets of the Jewish culinary landscape to unearth surprising recipes for the holiday table. With photographs…
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Food Making Challah, The Jewish Miracle Bread, With A Syrian Twist
Jack Hazan’s Grandma Peggy called challah “the miracle bread.” She taught him to make it in her kitchen when he was a child — she lived only a few blocks away from his yeshiva, in the Midwood neighborhood of Brooklyn. She told him that in Syria, where she and her late husband Albert were from,…
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