Eighty is an age when many people would be resting on their laurels and hanging up their chef’s whites — especially someone like Joyce Goldstein, the former Chez Panisse Café chef who went on to run her own Mediterranean restaurant and has written numerous cookbooks.
Canter’s Deli, an L.A. icon, is trying its hand in Las Vegas (again).
From savings bond to burgeoning business: Above, a cappuccino from Birch Coffee.
At its heart, Ashkenazi Jewish cuisine is all about the carbs. From Shabbat’s braided challah loaves to starch-on-starch treats like blintzes and knishes, it is hard to imagine a Jewish holiday or a trip to the delicatessen without flour, and lots of it. So when Paleo bloggers Simone Miller (chef of San Francisco-based Paleo catering company, Zenbelly) and Jennifer Robins (who runs the site Predominately Paleo) started reminiscing about the Jewish dishes they grew up with, they realized they had a delightful challenge on their hands.
Blintzes have long been a favorite Jewish comfort food. Traditionally made with white flour and refined sugar and filled with dairy, they can often create issues for those with food intolerances. This version is so incredibly delicious you’ll never miss the original!