Yom Kippur breakfast dishes from around the world.
Chanie Apfelbaum of ‘Busy in Brooklyn’ has a new mantra for High Holiday cooking: “Scale it back,” and “tone it down.”
This Rosh Hashanah, eat like an ancient Israelite. Skip the bees’ honey and go for silan, a thick syrup made from dates that has been around the Middle East for millennia.
The last time Eitan Bernath was featured in The Forward, he was a kippah-clad, 12-year old boy with braces on his teeth. He had just appeared on the Food Network’s cooking show, “Chopped.” Although he was chopped from “Chopped” back then, seven years later one could safely say that while he lost that battle, he won the war.
The startup Fishwife sells beautifully packaged sustainable fish in cans
Alexander Rapaport is a Brooklyn Chasid. Lee Jones is an Ohio born-and-bred Christian farmer. Together, they promote human dignity through food.
In Ethiopia’s Tigray province, war and famine conditions may be upending the cultivation of tahini, which has become an internationally renowned crop.
“I didn’t want to copy what others are doing,” said baker Katharina Arrigoni. “I try to make my own designs.”
Gazoz are bubbly, fruit-filled non-alcoholic sodas
It began as a popular dish for Catholics during Lent, when eating meat was forbidden.