Mayor Bill de Blasio thanked owner Marian Harper (left) ‘for restoring this jewel in our crown.’
The James Beard Foundation announced its list of semifinalists today and among the names, one jumped out at us. Moshit Mizrachi-Gabbitas of Janjou Pâtisserie in Boise, Idaho, was nominated for Outstanding Baker.
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Jewish Festival Food: Eating for Special Occasions” (Lorenz Books) by Marlena Spieler.
Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flat bread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat. The eggs are an intrinsic part of the dish so make sure everyone receives one in their portion.