Enough with the oil. Cut the grease of the festival of “lets-celebrate-religious zealotry-by-inducing-heart-disease.” Its time to talk about eight nights of truly miraculous golden liquids — ones that are indeed flammable, but ones that would only confirm your insanity were you to put a match to them. Give the kids their toys and retire to a comfortable chair to sit with friends and family and sip one of these nectars, which will, miraculously, transform neurotic in-laws into charming raconteurs and bigoted relatives into kindly old uncles.
Prof. Shaul Stampfer had set out to research what bagels and falafel mean to Jews. But what he discovered on the way surprised him – and goes to the heart of Israeli-Palestinian identity politics.
Cookbooks make fantastic Hanukkah presents for the die-hard foodies, armchair chefs and aspiring gourmets in your life. To help you navigate the unusually crowded field of Jewish cookbooks that came out in 2015, we offer this roundup of our favorites. (For lack of a better organizational system, the list goes in chronological order of when the books came out, more or less).
As the author of “The Brisket Book: A Love Story With Recipes,” I was anointed “The Brisket Queen” on Twitter by Julia Moskin of The New York Times. A passionate brisket cook, eater and chronicler, and a keen observer of the brisket zeitgeist, I need no crystal ball to predict brisket’s future: Brisket is going small — in a big way.