Mixing Bowl: Essential Jewish Cookbooks, Culinary Invention in Jaffa, Homemade Matzo
Chef Eldad Shem Tov, who trained with some of Europe’s best chefs, is trying to bring Israelis inventive upscale culinary options like never before. But will his Jaffa-based food experiment survive? Haaretz reports.
New York Times Op-Ed page connects Denmark’s blazing innovation in food and new green technologies. René Redzepi, the chef at Copenhagen-based Noma, one of the world’s best restaurants, is married to Jewish woman. And while you will find local scurvy grass on the menu, you may find some hyper-local treyf too.
Overwhelmed by the profusion of cookbooks and food books? Leah Koenig shares her picks for the essential Jewish cookbooks at Saveur.com and Serious Eats Food Labs posts on their required reading.
Food and Wine explains how to make matzo at home.
The debate over the best bagel continues on The Daily Meal. New York or Montreal?
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
