A scourtin, an ancient press to mash cured olives, is also the name of a very old biscuit, now served as an appetizer with drinks, a specialty of Nyons, in the south of France, a town that had a Jewish population from at least the thirteenth century and where many Jews fleeing south during World War II took refuge.
Rosh Hashanah recipes & advice from food pros
Make it for Shabbat this week — you’ll have the ultimate day of rest.
Meatballs made with tamarind will change your life, and your annual holiday dish lineup.
Boiling the meat makes for a melt-in-your mouth Passover-worthy stew.
Joan Nathan’s circular salmon gefilte fish terrine is sure to be a hit at your seder this year
A symbolic food takes many forms, one being a delicious and meaningful Passover dish from ‘King Solomon’s Table.’
If there is a reigning queen of Jewish cookbooks, it is Joan Nathan, whose new book, ‘King Solomon’s Table,’ includes this majestic purim treat.
On a trip to France, Nathan learned a trick for making the best tart: if you bake the tart with no sugar over the fruit, you won’t get a soggy crust.
Last week, news of Sam Sifton, the New York Times Restaurant Critic being promoted to the National Editor of the Gray Lady, shook the culinary world. Sifton, 45, served one of the shorter stints as restaurant critic at the Times but had gained a following toward the end of his tenure. He infused his articles with culture, history, erudition, and lots of humor. He also helped put Brooklyn on the culinary map, much to the chagrin of longtime Vogue critic Jeffrey Steingarten.