In a new series, the Forward turns to former New York Times restaurant critic Mimi Sheraton, whose books include “1,000 Foods to Eat Before You Die,” for her inimitable take on the ultimate classics in the Jewish food pantheon. Recipes are from her book, “From My Mother’s Kitchen.” We begin with latkes. Golden and crunchy…
At tonight’s White House Hanukkah party, where President Barack Obama will light the menorah for the last time as Commander in Chief, the festive food being served will come out of a kitchen that meets the highest standards of kosher observance. So how is this feat accomplished? Rabbi Levi Shemtov, who oversees the kasherizing process,…
While you might associate tahini with a falafel stand (where they probably pronounce it t’china), a health food store or the iconic orange and brown Joyva can, the Israeli staple truly hit the American mainstream in 2016. Epicurious dubbed it “the new kale,” The New York Times ran a feature on the sesame-paste spread and…
On successive trips to Israel beginning in the 1980s, I became enchanted with the country’s native wild salvias, thought to be the inspiration for the biblical menorah described in Exodus (37:17-24). In my travels I saw them growing by the roadside, on hillsides, and in the Negev desert, as well as at Neot Kedumim, the…
Ladies and gentlemen, start your graters. New York’s 8th annual Latke Festival is set for the Brooklyn Museum on Monday, December 19. It’s a throwdown by chefs at top Big Apple restaurants. Proceeds benefit the Sylvia Center, which provides culinary and health education at NYC housing centers. Related Last year’s winner, East Village Ukrainian mainstay…
Is the world ready for year-round, tarted-up matzo brei? MatzahBrei, which started as a Bushwick pop-up, will dish out its fancy vegetarian spins on the Passover staple all winter at Bryant Park in Manhattan. If “exotic” to you means onions in your brei, brace yourself for the Monica — mushrooms, spinach, gruyere and dijon mustard…
Jewish cuisine in America is at a high point, as chefs and culinary entrepreneurs across the country enthusiastically deconstruct, reinvent and elevate classic Jewish food. Parallel to this, we are in the midst of an Israeli wine revolution. Wineries in Israel, to global recognition, are honing their skills and harnessing the continuity of an ancient…
Around Thanksgiving, Greenberg Smoked Turkey of Tyler, Texas, ships more than 10,000 birds around the world. So who’s this Greenberg? According to the St. Louis Jewish Light, Samuel Greenberg was a Polish immigrant who settled in Texas more than a century ago and smoked birds using his grandmother’s recipe. The company still follows it. After…
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