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.
In her new book, journalist Frances Dinkelspiel relays the story of the California wine industry through a tale of arson, intrigue — and her own Jewish family.
Joshua Pollack is a Denver bagel maven. He’s also known for making matzo balls with a little something special — and pot-infused smoked salmon too.
Quick and easy recipes (including a killer cinnamon-chocolate pound cake) are the hallmark of an accessible new cookbook.
Alix Wall puts a new cookbook to the test: Amelia Saltsman’s “The Seasonal Jewish Kitchen,” which celebrates seasonal cooking as it pertains to the Jewish year.
As part of the project Noshland, Berkeley-based Julia Braun holds cooking workshops and caters events featuring her own versions of Jewish food.