When it comes to deli, no one does pastrami on rye quite like Katz’s. The famed monument to meat celebrates its big anniversary with its first book.
Raskin’s Fish Market is the kind of store your bubbe probably shopped at. Hawking fresh fish and 20 varieties of herring, it’s a staple of Brooklyn’s Jewish community.
If you’re on the hunt for a taste of the shtetl, there’s no place better than Crown Heights. Check out our tour of the neighborhood’s best eats.
After more than 15 years of marriage to his Jewish wife, chef Todd Gray considers himself something of an authority on Jewish food. But the James Beard Award-nominated chef of Equinox Restaurant in Washington, D.C. is quick to point out that he didn’t always know the difference between kreplach and kneidlach.
Preparing traditional Jewish deli meats is no easy process. Though a bright red slice of pastrami or dark, moist piece of tongue might look simple by the time it’s served on rye, meats like these have already spent up to several weeks soaking in brine, curing in a chilly walk-in, hanging up to dry or smoking in a precisely-tuned machine.
Just weeks before Hurricane Sandy devastated low-lying areas of the northeast, Brigitte Mizrahi moved into a brand-new one-bedroom apartment on the 36th floor of a residential unit in downtown Jersey City. Immediately after the storm, her living room was converted into a makeshift office where, beginning at 7:30 every morning, she met with colleagues as they worked out a plan to save their company.