By Devra Ferst
If, like me, your Bubbe doesn’t speak Yiddish, take a lesson from the ladies who do. The latest Yiddish cooking video (with English subtitles) by Rukhl Schaechter and Eve Jochnowitz, shows us how to make
fluden, an oft forgotten Jewish pastry from France and Germany. Rolled and baked into a log, the rich dough is stuffed with apricot preserves, chopped dates, walnuts and raisins and sliced into pieces while it’s still warm. Serve it with a glass of tea — make that a
glezl tey.Read More
By Devra Ferst
New York City gets its first kosher sports bar! Which team will you root for at the new spot? [
Eater]
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By Devra Ferst
As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who
really know what they’re talking about when it comes to food.
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By Devra Ferst
On every plane that touches down in Israel, there is inevitably a group of people who head straight to the Kotel — no matter the hour, they feel they haven’t arrived in the Holy Land until they pray at the wall. I save the Kotel for later and make a pilgrimage straight to Shuk Machaneh Yehudah, Jerusalem’s longstanding market. Here, small wooden stalls are piled high daily with fresh produce grown around the country, fluffy pitas are turned straight from the ovens into bags for shoppers and the halvah men entice shoppers with samples from their endless mountains of the sweet sesame snack. Members of diverse communities converge here, particularly in the hours before Shabbat. It’s one of the divided city’s few points of common ground. It is my Jerusalem.
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By Devra Ferst
Check out Gil Marks’s new column on cakes over at the History Kitchen. His strawberry shortcake makes a perfect summer Shabbat dessert. [
History Kitchen]
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As First Maharats Graduate, Orthodox Women Leap Forward
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Tapping Into Growing Lure of Hidden Jewish Heritage
Montreal's First Jewish Mayor Michael Applebaum Hit With Corruption Charges
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