Naama Shefi’s exciting new project is dedicated to preserving and revitalizing Jewish food traditions.
Over smoked fish and coffee at Russ & Daughters Café on a recent morning, I asked Uri Scheft to tell me his favorite bread. “The last one that came out of the oven,” he said, without missing a beat. He was teasing, of course — but those words might as well be his professional mantra.
Seasonal fruit and autumnal spices make this the perfect dish to enjoy on a cozy holiday morning in the sukkah.
With their lovely spiral shape, savory filled pastries known as bulemas are symbolically appropriate to serve during the High Holiday season.
Call it heresy, but New Yorker Leah Koenig is a devoted fan of the heavily seeded, sweet and petite beauty that is the Montreal bagel.
Leah Koenig reached out to some of her favorite farmers to find out what the people who grow our food eat for breakfast during the bountiful summer months.
Leah Koenig sat down with Jeffrey Yoskowitz and Liz Alpern over bagels to discuss their upcoming cookbook, “The Gefilte Manifesto.”
For two days at the end of the summer, 20 chefs and a dozen or more food stations will offer up classic and innovative breakfast dishes, bloody Marys and breakfast beer. Talk about #lifegoals.
In recent years limonanna has become something of an official drink of Israel, sipped beachside in Tel Aviv or in umbrella-shaded outdoor cafés throughout the country.
When the world’s best rugelach arrives in New York, our breakfast correspondent recalls a time when she had to carry boxes of it home from Israel.