When we talked to Hot Bread Kitchen’s Jessamyn Waldman Rodriguez about her new cookbook, she gave us a tip about this recipe. In step 6, she recommends dipping the flattened dough disks into a bowl of cornmeal before placing them on the baking sheets. This will result in extra crunch along the bottom and sides of the bialys, achieving an ideal texture.
Molly Breidenthal is executive chef at Einat Admony’s new Sephardic-Israeli tapas spot, Combina.
In addition to offering courses, The Center for Kosher Culinary Arts hosted a competition for aspiring kosher chefs.
Husband-and-wife team Itamar Srulovich and Sarit Packer were both born in Israel, where they met in a restaurant kitchen. Together they moved to London and opened Honey & Co., a restaurant that highlights the foods of their homeland.
Handmade bagels at Shorty Goldstein’s.