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01/27/2015
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recipe

Lior Lev Sercarz is the owner of La Boite, an upscale spice shop in New York, and author of “The Art of Blending” and the forthcoming “The Spice

09/30/2016
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Itta Werdiger Roth, “supper-club impresario,” is the founder of the Brooklyn pop-up restaurant The Hester.

“Pomegranates are not only in season but they are also one of the symbols of Rosh...

09/30/2016
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Nir Mesika is the founder and executive chef at Timna, a modern Israeli restaurant in New York that was dubbed the “best new restaurant of 2015” by USA Today.

09/30/2016
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Rabbi Hanoch Hecht, “Chopped” competitor

Hecht, a Chabad rabbi in Rhinebeck, New York, chose tzimmes, a traditional sweet stew made of carrots. Carrots, Hecht explains, are called “merren”...

09/30/2016
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Alon Shaya, executive chef and partner at New Orleans restaurants Domenica, Pizza Domenica and Shaya, and named be

09/30/2016
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Jeffrey Yoskowitz, co-founder, with Liz Alpern, of the Gefilteria, and co-author of the forthcoming cookbook “The Gefilte Manifesto.”

09/30/2016
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Joan Nathan, author of 10 cookbooks, including “Jewish Cooking in America”

09/30/2016
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The dish that defines the TV host’s Rosh Hashanah table is his grandmother’s chopped liver.

09/30/2016
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article
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(JTA) — Rosh Hashanah, the Jewish New Year, gives Jews a sense of change and new beginnings.  One of the ways to signal that renewal and optimism is to engage our senses: We listen to the shofar,...

09/30/2016
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New Yorkers will soon be able to snack on “Food Network” star Amanda Freitag’s unique twist on falafel — and JTA got an advance taste of her mouthwatering creation.

09/30/2016
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As the High Holidays roll around, we find ourselves planning large meals and needing plenty of wine to accompany them. As a fan of Abarbanel’s small portfolio of wines, I was pleased to hear that...

09/28/2016
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If you're the kind of person who not only likes to eat Jewish food but listen to music about Jewish food, you're in luck. A brunch event will feature bagels, lox, and klezmer.

09/28/2016
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Alex Rapaport is the Soup Kitchen Tzaddik. The soft-spoken yet scrappy entrepreneur has built the Masbia soup kitchen into something of a righteous empire. He opened his third location earlier in...

09/27/2016
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Before opening the Centerville Pie Company on Cape Cod, co-owner Kristin Broadley worked in a bank and twice lived through the terrifying experience of bank robbery. After the second robbery she...

09/27/2016
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article
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Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or months in advance, chugging away at kugels and cakes and soup to put in the freezer. I know my...

09/27/2016
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Growing up, baked apples were a tradition in my house. This dessert looks impressive but is actually easy to execute. Serve with sorbet, vanilla ice cream or whipped cream for an extra sweet start...

09/27/2016
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Sheet pan dinners are all the rage this year and with good reason: Throw all your ingredients on one large sheet pan and then pop it in the oven. Your cleanup is reduced without sacrificing any...

09/27/2016
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Sangria is the perfect drink to serve for Rosh Hashanah – it’s supposed to be sweet and is perfect paired with two traditional flavors of the holiday. You can use whatever wine you have lying...

09/27/2016
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article

Jewish holidays are always made sweeter with gefilte fish, at least as far as we’re both concerned. It’s one of those holiday foods whose presence always elevates the meal, and grounds it in...

09/26/2016
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article

Considering all the meals we have to cook for Rosh Hashanah, the pre-fast Yom Kippur dinner, a Break-the-Fast meal, and Sukkot, preparing for the holidays is no easy task. It’s a jumble of feasts...

09/23/2016
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Ronnie Fein’s recipes appear in The Jewish Week Food & Wine each month. She is a cookbook author, food writer and cooking teacher in Stamford.

09/23/2016
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As with the run-up to Passover, the weeks before Rosh HaShanah are some of the busiest for those in the kosher wine trade. Wine producers and importers rush to get their new wines on the market,...

09/23/2016
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If you can't make the trip to Philadelphia to try Zahav restaurant, Michael Solomonov and Steven Cook's take on modern Israeli cuisine, the New York location of their hummusiya, Dizengoff, has...

09/23/2016
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Mishiguene's Borsht & Kreplach | Asado Pastrami. Courtesy Cenital

Many Friday nights at Mishiguene, a trendy Jewish- Argentine fusion restaurant in Buenos Aires feature live klezmer music and gefilte fish prepared sous-vide. Chef Tomas Kalika has made it his...

09/22/2016
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Michael Katz's Quinoa Patties with Apples, Carrots, Currants, and Herbs. Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.

Before photographer Steven Rothfeld ever thought about taking his first trip to Israel, he had been visiting Italy, taking in the sites, and enjoying the food. When he met an Israeli while...

09/21/2016
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Michael Katz, the sweet and talented chef at Trattoria Haba, told me, “For some reason that I cannot point out, quinoa is very popular in Israel.

09/21/2016
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Nancy Silverton's Whole Roasted Carrots with Cracked Coriander and Dill Creme Fraiche. Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.

My vegetable awakening journey continued at Ran Shmueli’s restaurant, Claro. When I walked into the tasteful modern space, I was greeted by a large wooden table laden with an array of vegetables,...

09/21/2016
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Smadar Vardi's Charaima. Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.

I am happy to present Smadar Vardi’s venerated fish stew. Moroccan paprika is paprika mixed with olive oil and sold in a jar. It is readily available in Middle Eastern markets and by mail order....

09/21/2016
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article
Courtesy of Ted Merwin

Collards with griebenes, sweet potato rugelach, and gumbo with creole matzah balls are just some of the food fusion that has been happening in Jewish kitchens throughout the American South.

09/19/2016
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article
Courtesy of David Katzenberg

While you were enjoying some quality family time at your cozy Shabbat dinner earlier this month, Jeffrey and David Katzenberg also celebrated Shabbat together, along with 700 other people.

09/16/2016
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I’ve noted here before, as has been widely noted in media accounts generally, that Japanese whiskey is on the rise.

09/14/2016
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Lower East Side Pickle Day

Whether you like them sour or dill, salty, or sweet, the Lower East Side Pickle Day will surely have the pickle of your dreams. 

09/14/2016
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Cover of Wine Spectator’s Oct. 15, 2016 issue. (Courtesy of Wine Spectator)
in Wine

The links between wine and Israel date back to biblical times  — wine is central to Jewish ritual and is mentioned in the Bible countless times. (One example, from Psalms 104:15, praises God for...

09/14/2016
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