Steven Rothfeld flips through his new book and stops on a page showing a focaccia with pieces of charred cauliflower dappling its surface.
The inventive use of tahini in Israeli cuisine fascinates me. I stayed a few nights at Smadar and Yossi Yardeni’s B+B in Clil, where Smadar finished off the meal with this pleasing balance of sweet, nutty, and frozen sensations. Silan is often called date honey and is a brown syrup extracted from dates. It can be found in Middle Eastern markets, or you can make it yourself following the step-by-step pictures and detailed instructions on blogger Tori Avey’s website.
As the interview drew to a close, the founder of the Bay Area’s latest kosher food startup checked notes on his cellphone to make sure he’d covered everything he wanted to discuss. At one point, he paused to take a call. A delivery of rice paper was late, stalling his operation.
Where I live in Brooklyn, there is no shortage of worthy bakeries, from old-school Jewish joints like Isaac’s Bake Shop and Ostrovitsky to artisanal spots like Ovenly and Bien Cuit. Like with most things, I have found that getting my hands on a perfectly flaky breakfast croissant or satisfying an afternoon cookie craving doesn’t require me to leave the borough.