Mixing Bowl: Brisket Trend; Ethereal Hummus
Image by Thinkstock
Where can one find a good black and white cookie these days? Max Falkowitz has the answer. [Serious Eats]
How do we love hummus? Let us count the ways (and places to eat it). Here are 14 of ‘em. [Serious Eats]
If you would rather make your hummus, the great Deb Perelman has a recipe for “Ethereally Smooth Hummus.” [Smitten Kitchen]
Is Jewish food taking over Chicago? We can only hope. [Serious Eats]
Brisket is finally a trend! Or, atleast a trendlet. [New York Magazine]
From the looks of this round up of 2013 cookbooks, the cookbook industry is doing very well. [Eater]
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we need 500 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Our Goal: 500 gifts during our Passover Pledge Drive!
