Food Fall 2012

Visual Diaries From the Israeli Kitchen

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.

Tale of Two Gefiltes

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.

Jerusalem, Revisited

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.

Elegant Fare: A perfectly seared piece of Arctic char sits atop corn and fava beans in a dish that?s far from expected at a kosher restaurant.

Can Jezebel Succeed as Kosher Hot Spot?

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?

From Generation to Generation: Noah Bernamoff of Mile End Deli created a updated version of his grandmother?s tongue recipe for this sandwich which blends savory and sweet flavors.

Bite Your Tongue!

Tongue is staging a comeback, particularly on the menus of Jewish restaurants that are trying to give traditional Ashkenazi fare a fresh take.