As a college student in New York, potluck Shabbat meals were a weekly occurrence. Of course, not everyone could cook, or even had time to, so those guests were assigned the shopping jobs — drinks, fruit, and challah. As a rule, anyone assigned to bring challah really only had one choice — Bagel City. Anything other than the sweet, doughy loaf was unacceptable.
Last week we rounded up the best kosher hot dogs in America. But, not everyone was happy with the list. One reader speaks up for Chicago’s Romanian.
When an ice cream truck parks near a shul on shabbat, what’s a rabbi to do? Set up ice cream IOU accounts, of course!
Contrary to Maimonides’ position, vegetarians will tell you it is possible to enjoy a feast without serving meat, even on Passover.
Some people think of Jewish food and imagine matzo ball soup and chopped liver. Jeff Aeder thinks southern barbecue — sort of. Aeder, a real estate investor, is the founder of Milt’s Barbecue for the Perplexed, a kosher barbecue joint that opened at the end of January in Chicago’s Lakeview neighborhood. Named after his uncle Milt, with a tip of the hat to Maimonides’ “Guide for the Perplexed,” Milt’s was conceived to meet the needs of the neighborhood’s growing Jewish population. And he just really likes barbecue.
For my first recipe post on The Jew and the Carrot, I thought I’d start off with something versatile. I sampled a version of this quinoa recipe while browsing at my local Whole Foods and then came home and made my own version.