The author shooting cupcakes in Texas, before moving to New York and discovering, to her amazement, that there are bakeries devoted to traditional Jewish desserts. They had poppyseed. They had apricot. And prune, almond paste, chocolate and chocolate chip. I’m not in Texas anymore, I thought, quickly telling the lady at that yes, I’d take…
When Alex Gomberg joined the family business, he committed to making sure the fourth generation of Gomberg Seltzer Works would not be its last. The Brooklyn-based seltzer manufacturer had suffered the loss of a lifestyle, as seltzer delivery (and in many homes, seltzer itself) faded into history books. Although their factory in Canarsie still supports…
A participant at the Hazon Food Conference, Rabbi Jonathan Rubenstein (white beard) demonstrated challah braiding and bagel rolling. Alexander Rapaport of captured a moment. For a certain type of food- and sustainability-loving Jew (count me in on that list), and really for anyone who enjoys eating well, attending a conference or event at the Isabella…
This is the fifth in a series of pseudonymous essays by The Treyfster. The pieces explore forbidden foods from the point of view of a person who used to keep traditionally kosher. Winter in the northern hemisphere means I’ll take any opportunity to travel south, away from the cold and the dark and the seasonal…
Chef Michael Solomonov checks out meat grilling on skewers at Al Jenin restaurant in Nazareth. Until recently America looked down its nose at British cuisine, but now it seems that major food winds are blowing west from London. Remember the nose-to-tail movement, which started at London’s St. John at the turn of the last millennium…
I am a miserable sick person. A few coughs and sneezes I can handle without much of a problem; but when a bad virus hits — one of the sore throat, coughing, faucet nose, headache, sneeze-y and achy bones variety, like the one I just finished plodding my way through — I am pretty much…
Yuval Gal at his hummus restaurant in The Hague. JTA — Like many Israelis in Europe, Yuval Gal and Muawi Shehadeh decided to market their hummus restaurant specifically to health-minded vegetarians. A Jew from Tel Aviv and an Arab-Israeli from Nazareth, the duo this year began peddling their native country’s signature chickpea paste at an…
Molly Breidenthal is executive chef at Einat Admony’s new Sephardic-Israeli tapas spot, Combina. JTA – The successful chef and owner of four buzzy restaurants in Manhattan, Einat Admony recently decided to take on a new challenge. The Israel-born chef, who runs two Taïm falafel joints and modern Mediterranean eateries and Bar Bolonat, wanted to create…
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