Devra Ferst
By Devra Ferst
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Food ‘The Food of Spain’: Claudia Roden Looks Into the Country’s Delicious Past
Spanish cuisine is at a critical moment. Ferran Adrià, arguably the world’s most influential chef, will close his historic restaurant, El Bulli, July 30 to start a culinary foundation and think tank. The restaurant, which puts humor, illusions and even irony on the plate through the use of molecular gastronomy and other remarkable cooking techniques,…
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Recipes Mixing Bowl: Dine With the President, Seltzer Drinks, Battle of the Bagels
If you’ve always dreamed of having dinner with the president, this is your chance. CBS reports that Obama’s campaign is raffling off four tickets to have dinner and talk policy with the Pres. Any donation of $5 or more enters you to win. The seltzer deliver business may be dwindling but a fountain soda drink…
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Food Holy Matzo! The World’s Largest Matzo
(Photo: Peter Morehand) This Tuesday, Manischewitz daringly went where no other matzo maker has ever gone. The company attempted to bake (or should we say build?) the largest matzo in history — 336 times a regular matzo sheet — in honor of the opening of its new headquarters, in Newark, N.J. Rabbi Yaakov Horowitz (pictured…
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Food Shelsky’s Appetizing Shop Puts the Old Bagel and Schmear to Shame
In recent years, a few fortunate Jewish communities have seen a rebirth of the deli. Ribbons of house-smoked pastrami are layered on loaves of traditional seeded rye and served alongside crunchy house-made pickles. But what of the appetizing shops and dairy delis? Once a staple of Jewish communities, appetizing stores carried rich smoked salmon, fresh…
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Life Holocaust-Themed Cookbook Recalls Darker Days
Cecile Rojer Jeruchim remembers the last meal she shared with her mother. It was a typical Belgian lunch of steak, mashed potatoes and Belgian endives. “I hated Belgian endives!” she recalls. It was 1943, she was 12. When a non-Jewish friend stopped by during the lunch and offered Cecile the opportunity to accompany her to…
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Food Mixing Bowl: Religious Roots of Health Food and Orthodox Dairy Farmers
Some scholars say it’s 5,000 years old, others think it has its roots in the 11th or 12th Century. Either way, halvah — a sweet sesame seed paste — has been enjoyed for a long long time around the world. Moment traces the treat’s roots. The daughter of a modern Orthodox dairy farm traces her…
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Books Q&A: A Yiddish Farm Grows in New York
Like a number of young American Jews involved in the “food movement,” a group of about 10 people will gather this summer at an organic farm. They’ll harvest the farm’s bounty, participate in cooking classes, study Jewish texts and form an intentional community. But this group will do it all in Yiddish. The program called…
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Food Mixing Bowl: So Long Food Pyramid, Israeli Recipes, and a Kosher Eataly?
Serious Eat’s Cook the Book column this week shares some recipes from one of our favorite cookbook’s, Janna Gur’s “The Book of New Israeli Food.” Check out the recipes for flakey cheese bourekas and authentic hummus. Remember that food pyramid from elementary school? Well, it’s no more. The USDA has announced that it will replace…
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