Mixing Bowl: Brisket Lab; Hanukkah Recipes
Image by Courtesy of Daniel Delaney
There’s a new cookbook about shmaltz! (More details to come soon on JCarrot.) In the meantime check out this first look. [Eater]
Brisketlab. We really live in a wonderful world, when places like this exist. [Serious Eats]
Eight desserts for eight nights of Hanukkah. Personally, we love the marshmallow dreidels. [Serious Eats
Some seriously wacky bagel flavors are coming out of The Bagel Store in Williamsburg. Sweet potato bagel? French toast bagel? What kind of schmear goes with that anyway? [Serious Eats]
Tired of making your latkes? Here’s where to buy the best ones in New York City.
We’re not so sure about this one but it sounds like an interesting idea: spana-latke-kopita. [The Daily Meal]
Making rugelach can be an intimidating process. Here is a great step-by-step guide that makes life a bit easier. [The Kitchn
Hanukkah is the perfect excuse to devour donuts. Try these spiced ricotta ones before the holiday is over.[Serious Eats]
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.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
