TGI Shabbat: Check out this lovely challah recipe. [Food 52] Kosher, vegan restaurant mini-chain, Blossom expands into the world of baking with their first bakery. [Diner’s Journal] Incase you missed it, this Monday was Occupy Our Food Supply Day. Check out some essays on the day over at Grist. Yiddish Cooking: Learn to make two…
Headed to the Super Bowl this weekend? We’re jealous! While you’re there, check out the giant kosher tailgate party being hosted by Chabad. [Chabad.org] Downtown Manhattan just got a little slice of Israel. A new Aroma Espresso bar opened near Wall Street (and the Forward!). [Midtown Lunch] Adam Berman, founder of Urban Adamah chats about…
The New York Daily News broke the sad news yesterday: the last H & H Bagel shop (on West 46th St.) is now closed. Legal troubles and economic woes are to blame. Oy. [New York Daily News] College Prowler ranks the best Kosher campuses. Brandeis is not (quite) first. An article on the tensions between…
The H&H saga continues. Little-known Davidovich Bakery is stepping up to fill the void. [Wall Street Journal] What’s the best hummus in New York? The foodies at Fork in the Road offer up their thoughts. Or, if you prefer your hummus homemade, try this stellar recipe from Michael Solomonov. [Saveur] Häagen-Dazs’s heksher in Israel is…
Milk Street Café, a large kosher cafeteria on Wall Street, will be turned into Trump Street Bar & Grill. Trump says he hopes to retain most of the staff, but will it stay kosher? [Grubstreet] After publishing a review of Kutcher’s, the new Jewish bistro, longtime food critic Robert Sietsma received some intense gefilte fish…
Everything you would ever want to know about making the perfect classic latke. [Serious Eats] If you’re looking for more innovative latke recipes, here are five. [The Kitchn] And what to serve with those latkes? Here are some suggestions, including a delicious recipe for Orange Olive Oil Cake with Candied Walnuts. [Serious Eats] A menorah…
Sufganiyot get a 21st century makeover. Check out the Mexican hot chocolate glazed ones with fluff filling. [Chow] If you’d rather buy your sufganiyot, stop by Mile End for some raspberry filled poppers. [Fork in the Road] What happened at the Farm Bill Hack-a-Thon? [Grist] Get your fry on with these recommendations for how to…
Yotam Ottolenghi, the London-based Israeli chef and master of vegetarian cuisine isn’t a veggie himself, but his cookbook “Plenty”, “is among the most generous and luxurious nonmeat cookbooks ever produced,” says Mark Bittman. [New York Times] Let the latke recipes start! Here’s one for apple and cheese-stuffed ones. [The Kitchn] With the opening of Kutsher’s…
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