A new haggadah instructs, ‘Don’t forget to pack a bowl for Elijah before the service!’
We put ‘The New Mediterranean Jewish Table’ through its paces and were wowed by the results. Joyce Goldstein’s asparagus soup, fish-ball tagine and lamb stew offer a seasonal, modern approach to Passover dinner.
At 80, former Chez Panisse Café chef Joyce Goldstein is releasing her latest book, ‘The New Mediterranean Jewish Table.’
At first unimpressed by a cookbook full of classics, our reviewer grew to appreciate the variety and quality of the Ashkenazi, Sephardi and Mizrachi recipes within.
A musician-slash-chef in Oakland, California, has just come out with his first cookbook, ‘Notes From an Underground Restaurant: Improvisations Through Food and Music.’
After years spent at a career in food science, working for companies including Quaker, Chaim Gur-Arieh decided to switch gears and become a winemaker.
The latest cookbook from the Israeli-born, London based chef may not be for the novice, but what it lacks in simplicity it makes up for in outstanding, restaurant-quality dishes.
We cooked our way through a lot of great ones this year, and offer our recommendations for your Hanukkah gift (or wish) list.
This holiday-worthy dish from the new ‘Modern Israeli Cooking’ was considered a knockout by guests at a recent Taste Test dinner.