About Food

Eat, Drink & Think your way to the people, places, products and ideas that matter in the world of Jewish food. This is your daily destination for recipes, techniques, tips and trends, plus restaurant news, holiday menus and creative culinary ideas — all through a Jewish lens. From the classic to the iconoclastic; from traditional to modern, this is the place for the food forward to find out what’s relevant and delicious across the Jewish culinary landscape.

Recent Posts:

A Mushroom-Goat Cheese Pie for National Pizza Day — or Shabbat Dinner

Cheesy, comforting, versatile and full of flavor, pizza is a food that’s impossible not to love. And today, February 9, we have even more reason to celebrate it: It’s National Pizza Day!

Gjelina Pizza Dough

We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps achieve this result. The dough is mixed and allowed to rise in bulk, and is coated with olive oil while being turned at 30-minute intervals, to help achieve the elasticity and strength needed to be pulled superthin. After 2 to 3 hours (depending on the ambient room temperature), we punch the dough down a final time and retard it in the walk-in fridge for a minimum of 24 hours. Then we divide it into 6½-ounce portions and allow a final rise before shaping the pies. We have found that a dough with some age has a more complex flavor, caramelizes to a more beautiful golden hue, and develops a crisper outer crust than a younger dough made under the same conditions.

Carnegie Deli Re-Opens for Business

This morning’s post on the Carnegie Deli’s Facebook page says it all: “We are over the moon that our doors have officially reopened! We look forward to welcoming back our family of employees, friends and loyal patrons.”

Valentine’s Day Breakfast In Bed, With a Jewish Twist

I’ll admit it: I have never been served breakfast in bed. My husband has cooked breakfast for me while I’m still in bed (pretending to still be asleep so I don’t spoil his surprise — honestly, who can stay sleeping with the smell of coffee and pancakes wafting into the room?). But as someone prone to clumsiness and spills, I have always preferred to eat my breakfast with my tush squarely on a chair and two feet planted on the floor. Perhaps for that reason, until recently, I had never made breakfast in bed for someone else either.

From Lingerie to ‘Luxury Candies’

Israeli-born Maayan Zilberman has made a career of smashing expectations.

Recommend this article

Thank you!

This article has been sent!

Close
Close