From the destruction of Sandy, a Far Rockaway bagel shop rises. [Eatocracy] A look at Katz’s through the years. [EV Grieve] It’s almost Purim. Check out this guide to hamantaschen in NYC. 10 beautiful and edible gifts to give Purim. [Food 52] Which brisket was crowned king? [Serious Eats] Head to Mile End when you…
My late grandparents lived in a small city on the Canadian prairie when I was little. With no butcher anywhere close by, my grandfather took it upon himself to purchase kosher meat for the entire community. He would have the meat the meat flown in from Montreal, which was thousands of miles away. And, when…
This Sunday night, rising star chef and member of the tribe Micah Wexler will face off against Master Chef Bobby Flay on The Food Network’s “Iron Chef”. We caught up with the popular L.A.-based chef to get some cooking and restaurant advice, a recipe for pomegranate brisket and to find out if he really will…
Where can one find a good black and white cookie these days? Max Falkowitz has the answer. [Serious Eats] How do we love hummus? Let us count the ways (and places to eat it). Here are 14 of ‘em. [Serious Eats] If you would rather make your hummus, the great Deb Perelman has a recipe…
The truth about brisket is that your bubbe’s is probably the best. It’s probably better than my bubbe’s, and better than your neighbor’s bubbe’s, and while no two brisket recipes are the same, we’re all right when we say our briskets are the best. Past that, there aren’t a whole lot of definitives — even…
Being an African-American who is a Jew-By-Choice means having to do a lot of culinary negotiations. The table is where I integrate both sides of my hyphen. The plate is a means of “locating” myself squarely in the history of both Diasporas — African and Jewish, and all the places those Diaspora’s represent from Angola…
Chef Tamar Adler shares her secrets for making “brighteners” out of simple ingredients to breathe life into leftovers and more. [[Food 52][1]] Kansas City goes kosher: the capital city of ‘cue is hosting its first-ever kosher BBQ Festival and Celebration with 16 teams set to compete for the inaugural honor. [[Kansas City Jewish Chronicle][2] Daniel…
Brisket: It’s a staple on the Shabbat table and on the picnic tables of barbecue joints in the South. And self-proclaimed “Czar of Street Food,” Daniel Delaney is bringing it to New York City in a big way. Delaney, 26, is the founder of Brisketlab, an “underground smoked meat guild” that will distribute pounds of…
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