By Molly Yeh
It’s a Sunday, you’re noshy, and there’s a chunk of Friday’s challah leftover. It’s no longer moist enough to be delicious on its own and you’ve made
challah French toast or
bread pudding way too many times. Trust us, we’ve been there. So, what’s a cook to do? Make schnitzel!
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By Molly Yeh
“I’ve wanted to be Jewish since I was 6-years-old,” said Sarah Simmons, founder of the culinary salon
City Grit, which hosted a four-course Southern Shabbat meal last Friday. After tasting Simmons’ twist on brisket and latkes, one would believe her claim as being “the most Jewish Gentile in New York City.”
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By Molly Yeh
Pioneers of Jewish cuisine have rocked some pretty awesome variations on the sandwich, with staples like knishes and latkes taking the place of bread. This weekend saw the birth of a New York sandwich stand,
Scharf & Zoyer (Yiddish for spicy and sour), which adds a slew of wild sandwiches to the Jewish sandwich movement. Most notably, the stand has its own twist on KFC’s Double Down, the Kugel Double Down: two slices of kugel, pan fried on both sides, and then sandwiched around maple farmers cheese and a slaw of apples and onions.
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By Molly Yeh
Danny Cohen doesn’t care much for sweets, but you would never guess it after tasting his big, chewy macaroons. The visual-artist-turned-macaroon-master started Danny Macaroons in 2010 and currently vends a variety of wacky flavors like bourbon and guava through coffee shops and flea markets around New York and Chicago. In this slideshow, Danny demonstrates how to make rice pudding macaroons, a flavor he invented for his book, which is due out October 1.
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By Molly Yeh
On Sunday morning, a crew of folks who were bundled up and ready to learn (and eat) gathered for the Eldridge Museum’s Passover Nosh and Stroll. Amy Steinmilford and Hanna Griff-Sleven co-led the tour, which included stops at historical Jewish buildings and favorite food artisans around New York’s Lower East Side.Read More
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