Food And Drink 2011


Bring On the Brisket, Boys

By Josh Ozersky

Brisket holds a central place in Jewish culinary imagination. With Texas barbecue and upscale shwarma recipes, it’s finally getting its deserved respect.Read More


Pickle This: Not Your Bubbe’s Herring

By Melissa Clark

Poor pickled herring — it has lost its mojo. But, it’s time to bring it back — DIY style. This recipe is delicate and sublime.Read More


What Goes Round: A Bagel Timeline

By Maria Balinska

The bagel is one of the most beloved foods in the Jewish culinary canon. But, how did it come about? Our timeline traces the bagel back 600 years.Read More


A Jewish Farmer Grows in America

By Ben Harris

After reporting on the biggest scandal in kosher food history, Ben Harris left journalism and the life he had anticipated to become a farmer.Read More


Off the Plate and Into the Bar Glass

By Katherine Martinelli

Is there such a thing as a Jewish cocktail? Historically, no. But, as cocktail culture grows, Jewish flavors are turning up at the bar.Read More


Getting Back to Their Roots

By Jeffrey Yoskowitz

Israeli chefs are looking to their country’s short culinary history for inspiration, helping Israeli food find confidence in its local flavors.Read More





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