Photograph by Sang An With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The lemon and capers act as a tangy counterpart to the sweet Mediterranean root, and the fresh…
Kramer and her business partner ate at Haj Kalil, an Arab restaurant in Jaffa, Israel. / Photo courtesy of Sara Kramer Sara Kramer is not the first busy New Yorker to feel the alluring pull of the West Coast. But she might be the first heading there with Turkish Urfa pepper and za’atar, Middle Eastern…
The Palestinians will press ahead with a bid to upgrade their status at the United Nations, a senior official said on Monday, brushing off a request by Israel to halt the initiative. Israeli Prime Minister Benjamin Netanyahu has renewed his call for an immediate resumption of peace talks and has warned Palestinian President Mahmoud Abbas…
I think about food — pretty much all the time. As a food writer, I have the absurd fortune of getting paid to craft stories that inspire others to think about food. And at home, I fall into the cliché of people who begin plotting dinner before the morning coffee gets cold. So perhaps it’s…
I did not grow up in a house bathed in the scent of freshly baked bread. My mother, an otherwise gifted cook, chose not to fuss with yeast or starters, which means memories of steaming-from-the-oven challah, rye bread and babka are not woven into my childhood nostalgia. And yet the hunger for baking must burn…
Britain’s next food TV star may just be a kosher housewife. [The Jewish Chronicle] With the Jewish farm movement growing, Leah Koenig takes a look at the history of Jewish farming in America. [Tablet] The tale of a family’s babka recipe. [Gilt Taste] Last butcher standing: “Yuval Atias is the last of the Bay Area’s…
Chef Eldad Shem Tov, who trained with some of Europe’s best chefs, is trying to bring Israelis inventive upscale culinary options like never before. But will his Jaffa-based food experiment survive? Haaretz reports. New York Times Op-Ed page connects Denmark’s blazing innovation in food and new green technologies. René Redzepi, the chef at Copenhagen-based Noma,…
While Forward “Ingredients” columnist Leah Koenig may be a self-taught cook, she has certainly made the most of her education. She is currently an acting associate editor at Saveur magazine, and is the former editor-in-chief of the food and sustainability blog The Jew and the Carrot, which is now a joint project of the Forward…
דער רוימישער אימפּעראַטאָר פֿרעדעריק דער צווייטער האָט געזוכט אַן ענטפֿער צו דער פֿראַגע אויף אַ וויסנשאַפֿטלעכן אופֿן.
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