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…
When Frances Dinkelspiel wrote the proposal for her new book, she had planned to leave her own connection to the California wine industry out of it. But as she started writing, she realized she had two intertwining stories to tell. One was a modern crime story — the tale of the 2005 arson fire that…
Haven’s Kitchen owner Alison Cayne (above) says, “Everything you do creates this bigger energy. That connectedness is a very Jewish concept.” Alison Cayne went big when she opened Haven’s Kitchen, renovating a gorgeous three-story carriage house on a busy Manhattan block. But behind the marble tabletops, rustic-chic decor and house-made granola at this cafe and…
Joshua Pollack (above) makes his matzo balls with THC-infused schmaltz. When Joshua Pollack got a call from Josh Dinar, a Denver restaurateur, asking if he would provide a bagel brunch for a Jewish foodie conference called , he wasn’t surprised. Since opening Rosenberg’s Bagels last year, Pollack, 31, has become known for bringing authentic bagels…
The Rockleigh Country Club looked like it had been transformed into a giant, glitzy bakery. Tables in the posh banquet hall were decked out with mixing bowls, spatulas and zipper bags in which all the ingredients for a water challah had been carefully measured out for each cook — all 1,400 of them. It was…
Ted Merwin (above) writes that the roots of secular Jewish culture in America were, to a large extent, in the deli. The title of Ted Merwin’s new book isn’t completely accurate. is billed as “An Overstuffed History of the Jewish Deli.” But the book’s so packed with insights on American Jewish identity, assimilation and mobility…
If you’ve dined out recently, you’ve probably encountered fancy toast — the du jour of piling artisanal ingredients (think house made ricotta and seasonal jam or poached eggs and shaved truffles) on top of warmed bread. Or perhaps you, like just about everyone else in America, have made some version of avocado toast at home….
Brunching with legendary Jewish-food authority Arthur Schwartz at New York’s hot new artisanal appetizing restaurant. I first met Arthur Schwartz in late 2006. I was 24, still fairly new to Brooklyn, and just beginning to dip a spoon into the field of food writing. Arthur was a lifelong New Yorker and a pioneer food writer…
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