A group of chefs, bubbies and food mavens gathered last week to talk about recipes that influenced their lives, then shared a fabulous feast.
Driven by an infectious passion for their culinary heritage, an Israeli couple introduced a line of handmade harissa and spice mixtures — along with classes and dinners.
An Israeli-accented take on an all-American treat, these delightful tahini sandwich cookies are a fitting mashup to make during a week when Hanukkah and Christmas collide.
While you might associate tahini with a falafel stand (where they probably pronounce it t’china), a health food store or the iconic orange and brown Joyva can, the Israeli staple truly hit the American mainstream in 2016. Epicurious dubbed it “the new kale,” The New York Times ran a feature on the sesame-paste spread and its sweetened cousin, halva, and Executive Editor of Food & Wine Tina Ujlaki listed it as one of five ingredients to add to your pantry. (Her other Middle Eastern favorites were harissa and labne.)
Baking doyenne Dorie Greenspan comes up with a way to heal the world — or at least contribute to a restoration of kindness and help a great cause — by baking cookies.
Because it’s Sukkot, when stuffed foods are eaten to symbolize the abundance of the harvest, we tested the cheese burekas from Uri Scheft’s new cookbook.
With this new Short Stack cookbook by your side, you can slice, salt, marinate and dehydrate your way to a vegetarian version of what many call the gateway drug to treyf.
“There’s always more to all of us,” Elissa Altman explained to me over the phone when talking about the impetus for her second memoir, “Treyf: My Life as an Unorthodox Outlaw,” which is out next week. Altman — a cookbook editor, food writer and James Beard Foundation award-winning author of the blog Poor Man’s Feast (her first memoir has the same name) — was speaking specifically about her father, but she might as well have been reflecting on herself.
With the release of ‘The Gefilte Manifesto,’ Jeffrey Yoskowitz and Liz Alpern advance their mission of revitalizing and celebrating traditional Jewish recipes for a new generation.