Matzo ball soup at Nolita’s most au courant café? Kreplach at Tribeca’s latest New York Times-reviewed eatery? Kasha varnishkes by iconic New York chef Jean-Georges Vongerichten in Union Square? You can stop rubbing your eyes: Jewish food is indeed having its New York makeover moment. After years of watching other iconic immigrant cuisines burnished for…
Purim might be over but you can still savor some hamantaschen out in Midwood, Brooklyn. [Serious Eats] Or, feast like the Persians with a homemade feast. [Haaretz] The Gefilteria, which will sell sustainably sourced gefilte fish and DIY gefilte fish kits, along with other updated Jewish classics will launch this weekend. [Grub Street] Legendary cheese…
New York’s food world has been abuzz with the opening of Kutsher’s, an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately. Yesterday, we got some answers from the powers that be, some of the…
Haaretz’s Chemi Shalev scores an interview (via email) with Ron Paul, who seems to think he’s the only true Zionist in the race. How’s that? Well, Paul says, Two of the tenets of a true Zionist are “self-determination” and “self-reliance.” I do not believe we should be Israel’s master but, rather, her friend. We should…
Growing up in Mexico City, each Sunday Susan Schmidt would stand on a chair a few feet behind her Hungarian grandmother — who emigrated from Budapest to Mexico in the late 1920’s — and watch her prepare nokedli, Hungarian dumpling, served with chicken and paprika. But, Susan didn’t start cooking on her own till she…
As I suspect is the case with many Jewish families, my family has been in a gefilte fish crisis for as long as I can remember. When a family grows up with homemade gefilte fish from the hands of a Jewish bubbe, and then bubbe deems making the holiday treat from scratch “too much work,”…
“California Kosher,” reshaped a generation of Californians’ understanding of kosher cuisine when it came out in 1991. The book was intended to celebrate the variety of fresh fruits and vegetables available in California virtually year round and the diverse cultural and culinary influences surrounding the Los Angeles Jewish community, says Pearl Roseman the editor of…
When Torontonian Zane Caplansky was 16 years old, his then-girlfriend, who was from Montreal, introduced him to the smoked meat of the famed Schwartz’s Delicatessen. Caplansky broke up with that girlfriend many years ago, but his devotion to good deli has been abiding. “My love affair with smoked meat has been long lasting,” he declared….
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