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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Recipes This easy summer dessert is perfect for the Fourth of July
On a short trip to London late in the spring , I had the pleasure of dining at Honey & Co., the first solo venture of two Ottolenghi alums, the Israeli couple Sarit Packer and Itamar Srulovich. Their tiny Middle Eastern eatery now has siblings: a second, larger restaurant called Honey & Smoke, a little…
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Food Four Easy Summer Salads For A Middle Eastern Fête
Last June I was in Israel, where almost every meal begins with a gorgeous array of small plates, collectively called mezze. These include hummus and other dips, along with a vibrant variety of salatim — salads — made from the ever-abundant local produce. Here in the Northeast corridor of the United States, June is when…
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Recipes Natalie Portman Inspires Vegan Recipes
When Jonathan Safran Foer published “Eating Animals,” the anti-factory-farming and food-ethics manifesto, it inspired many people to adopt a vegan diet. One of them was Natalie Portman, who took her inspiration one step further: The A-list actress turned the book into a movie. “Eating Animals,” the documentary that she produced and narrated, debuted earlier this…
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Food Ginger-Chicken Soup, Almost Instantly
If you don’t have an Instant Pot and would like to make this soup the traditional way, combine all ingredients in a large pot, bring to a boil, then lower the heat and simmer 2½ –3 hours before continuing with Step 3 below. 1 whole chicken cut into parts 1 cup peeled and sliced carrots…
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Food Speedy, Spicy Seder
Whenever I attempt to put a fresh twist on a Passover Seder — eschewing brisket for something lighter, faster and more modern — I watch the faces of my children fall. Brisket is their favorite; brisket, apparently, is forever. I’ve never attempted to host a Seder without matzo ball soup, but it’s no secret that…
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Food Speedy, Spicy Brisket
If not using the Instant Pot, cook brisket in a 325˚F oven for 3½–4 hours. 1 tablespoon sweet paprika 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 6 cloves garlic, minced 1 5-pound 1st-cut brisket, cut into three triangular pieces 1–2 canned or dried and reconstituted chipotle peppers(or add ½–1 teaspoon chipotle chili…
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Food ‘[Semite] Sweet’ Chocolate Exhibit Is Perfect Valentine’s Day Excursion
The last time I was in a gallery that smelled distinctly and deliciously of chocolate I was in Barcelona visiting Museu de la Xocolata. That is, until this week, when I entered the Herbert and Eileen Bernard Museum of Judaica at Temple Emanu-El on New York’s Upper East Side (where my grandparents were members), to…
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Food Selling Brooklyn Bagels To An Indian Chief
The Brooklyn Bagel Bakery was founded in Los Angeles in 1953 by Brooklyn transplant Seymour Friedman, whose son, Richard, took over the business in 1981, and ran the bakery until his retirement in 2015. The ad above illustrates the bakery’s strategy, early in its history, of attempting to appeal to non-Jewish consumers. Today it hangs…
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