FOOD: Instagram has taken over the Tel Aviv food scene. Many of the most talented and savvy young chefs have become inspired photographers of their dishes.
A handful of culinary mavericks seek to elevate gefilte fish’s lowly reputation. Gefilteria turns out small traditional batches while Kutsher’s Tribeca has reinvented the dish.
Yotam Ottolenghi sees his cookbook as a profile of Jerusalem through food. In a polarized city, he found a cooking culture that hummed along to its own rhythm.
New York’s newest hip kosher restaurant is far from the first eatery to try to succeed at being ‘coincidentally kosher.’ But has SoHo’s Jezebel broken the mold?
Tongue is staging a comeback, particularly on the menus of Jewish restaurants that are trying to give traditional Ashkenazi fare a fresh take.