Several weeks ago I enjoyed a delicious lunch at Café Zamn with a group from our congregation. A couple of things stood out about the meal. First was the tangy, citrusy green juice. Second was the impossibly creamy eggplant with tahini sauce. Third, was the fact that Café Zamn is in Ramallah. And, finally, the meal was extraordinary because of the conversation we had with a deputy minister from the Palestinian Authority. But seriously, that eggplant was to die for.
After the Algemeiner ran a piece criticizing the New York Times for its coverage of a cookbook containing Senator Chuck Schumer’s treyf meatloaf recipe, I wrote a commentary asking whether the paper in fact erred in its judgement. My opinion was that it didn’t, but I wanted to know what our readers thought. We got a lot of thoughtful and interesting responses, a number of which are reprinted (with permission) below.
On Wednesday, The New York Times ran a story in its food section about a new cookbook by New York Times writers Frank Bruni and Jennifer Steinhauer called “A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes — From Mom’s to Mario Batali’s” (Grand Central Life & Style). In it, the two discussed the book’s recipes and the people who contributed them — chefs, politicians, friends and family.
This Valentine’s Day you can have your doll and eat it too.
As Valentine’s Day approaches, my thoughts turn to chocolate (of course). Chocolate babka would be a great treat for a romantic dinner. Selecting the best chocolate babka for the celebration is easier now, since I recently attended a chocolate-babka marathon tasting — a chocolate babkathon.