Odessa has a unique character, which emerges from its Jewish cuisine, a new cookbook shows.
It’s not just about the grade of brisket — the cut is important, too.
Mochi latkes, chicken soup with gyoza kreplach, brisket made with tonkatsu sauce…mhm….
Martha Rosler’s “Semiotics of the Kitchen” made a lot of men angry in 1975. To Rosler, not a lot has changed.
Are you overwhelmed every time you look at a kosher label? Here’s what all the symbols actually mean.
Kosher food can’t be labeled organic in Europe.
“Shlomo approximates that he spent $900 on flanken for a recent flanken photoshoot.”
There’s a reason the close-up overhead shot of a bowl or plate is so ubiquitous these days. It’s because it works.
Just go easy on the salt.
Gefilte fish tacos, anyone?