Nibbling my way through the Meadowlands Exposition Center yesterday in Secaucus, New Jersey, for the first day of Kosherfest 2015, I tried to glean the prevailing themes from the ocean of kosher products on display.
Simone Zanoni, head chef of Le Rafael in Paris.
Chef Yehuda Sichel’s latke with gin-cured salmon, pickled beets and Boursin.
Growing up in the Midwest in the 1980s and 1990s, I never knew from a bialy. Bagels we had aplenty — though mostly oversized and of the blasphemously flavored variety (think blueberry and, my childhood favorite, chocolate chip). But shortly after moving to New York in my early 20s, I met the beautiful bialy — a delightful cross between a bagel and an onion roll — flat and chewy, with a well of caramelized onion and poppy seeds pressed into its center.
When Frances Dinkelspiel wrote the proposal for her new book, “Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California,” she had planned to leave her own connection to the California wine industry out of it.