An iconic restaurant in the Judean Hills burned to the ground on Friday, a victim of wildfires that have been ragiing across a large swathe of Israel since early this week.
New York City’s Department of Transportation does not want you leaving locks on the Brooklyn Bridge. But eating a big bagel with lox and cream cheese? That is strongly encouraged.
If the idea of lacing traditional Jewish foods — gefilte fish, challah, matzo balls, latkes and kugel — with marijuana makes you wince, then skip right over this. But if reading about what certainly must be the first cookbook to feature such dishes piques your interest, read on.
My late grandmother used to keep a package of store-bought cookies in the glove compartment of her car. Whenever she drove through a tollbooth or stopped to fill up her tank, she’d offer the attendant a cookie, or three. I have no doubt that she’d have been friends with four-time James Beard Award-winning cookbook author Dorie Greenspan, who has been baking cookies for as long as she can remember and who is waging a kindness war with cookies as ammunition.