Summer might be beginning to wind down, but peak harvest season — which, where I live in the Northeast of the United States runs roughly from July through mid-October — is going strong. The farmers market is entering that magical sweet spot where late summer’s sweet corn and glistening eggplants meet early fall’s new crop…
Makes 12 to 16 ounces butter (plus 2 cups buttermilk) For the Everything Bagel Seasoning 3 tablespoons dried minced onion 2 tablespoons white sesame seeds 1 tablespoon black sesame seeds 1 tablespoon poppy seeds 1 tablespoon onion powder 1½ teaspoons kosher salt For the butter 1 quart heavy cream 1) To make the everything bagel…
You know that thing where you come up with a great idea and think, “I’m not going to do that, but somebody definitely should.” That’s how I feel about BreakFestival, a two-day breakfast extravaganza that will be held in New York City over Labor Day weekend. Whenever I start planning a party, my first instinct…
When the mercury rises, there is nothing more refreshing than a glass of bracingly cold lemonade. Not even iced coffee quite compares. But there is one drink that manages to improve upon perfection: limonanna — a sweet-tart mashup of lemons, sugar and heaps of fresh mint. Variations on the drink are served throughout the Middle…
Last week, my family and I flew to Poland to attend the Jewish Culture Festival in Krakow. Now in its 26th year, the festival brings together thousands of musicians, artists and fans from around the city and globe to explore Krakow’s storied — and largely lost — Jewish past, and celebrate with more than a…
Eating smoked fish for breakfast is a rite of passage for any Jewish food fan. And for true devotees, nothing brings joy like a bagel spread just so with cream cheese and layered with piles of silky, coral-colored cured salmon slices. But for those of us who did not grow up accompanying our dads to…
For someone who spends most of her waking hours thinking about food and cooking, Adina Steiman has a surprising confession: “I kind of hate recipes,” she said. Of course, that isn’t entirely true. Steiman is special projects editor at Epicurious, one of the country’s leading food websites that houses new recipes and the recipe archives…
Breakfast is a sadly underrepresented category in the field of Jewish cookbooks. Scanning through the table of contents in most of them, you’d be hard pressed to find a category devoted to the morning meal. Even foods that theoretically belong in a breakfast chapter, such as blintzes, bourekas and matzo brei, tend to be assigned…
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