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…
“Zahav: A World of Israeli Cooking,” by Israeli-born chef Michael Solomonov and his partner, Steven Cook, took top honors at the 2016 James Beard Foundation Book, Broadcast & Journalism Awards Tuesday night. “Zahav” (Rux Martin Books/Houghton Mifflin Harcourt) scored both the International and Book of the Year awards at the event, which was held at…
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “” by Joyce Goldstein (U.C. Press). Related Asparagus Soup From the Veneto Tunisian Fish Ball…
Delectible dishes on display at Yotam Ottolenghi’s flagship shop in London. I don’t tend to plan the heck out of vacations, because when we travel as a family we like to pretend we’re natives. We prefer apartments to hotels and we quickly master the public transportation system, if there is one. Having said that, I…
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
Cookbooks make fantastic Hanukkah presents for the die-hard foodies, armchair chefs and aspiring gourmets in your life. To help you navigate the unusually crowded field of Jewish cookbooks that came out in 2015, we offer this roundup of our favorites. (For lack of a better organizational system, the list goes in chronological order of when…
Roasted garlic & apricot chicken garnered raves from a group of discerning dinner party guests. This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through…
The best food writing isn’t only about food. It’s about considering the world — a community, a region, a country — at a moment in time, through its flavors, textures, ingredients, cooking methods and dining traditions. That’s exactly what Leah Koenig, 33, achieved this year with the publication of her second cookbook, “Modern Jewish Cooking:…
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