As Jews, we have perfected the art of smoking, salting and curing meat and fish. To enhance your personal knowledge, you can attend Smoke & Salt: Cure-ated Tastes and Candid Conversation, tonight at 7 pm at Shelsky’s of Brooklyn, part of the Workmen’s Circle Taste of Jewish Culture series.
Israeli food’s been getting an unlikely stage in Japan.
Finally, I got Susan Rice to laugh. And it was about a bagel.
Liz Alpern and Jeffrey Yoskowitz, the artisan-food wizards behind Brooklyn’s Gefilteria, are in the midst of a week-long residency at Coastal Roots Farm in San Diego, California, where sustainable farming is the mission.
If you’ve been to Jerusalem’s Marzipan Bakery and can’t stop dreaming of its chocolaty rugelach, you’re in luck.