Devra Ferst
By Devra Ferst
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Food Veselka’s Legendary Borscht
If your bubbe or your great-bubbe or even your great-great-great-bubbe came from Eastern Europe, she probably crossed the Atlantic with a borscht recipe memorized. The soup is served from Russia to Ukraine to the Czech Republic, with each region and cook putting their own spin on it. In New York, there’s perhaps no better place…
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Food Introducing Katz’s Chocolate Egg Cream Candle
Katz’s Deli If Jewish food were to have a signature scent, it would be the smell of Katz’s deli — at least for me. The aroma of corned beef brined in spices, pastrami dripping with fat, fried potato knishes and freshly sliced rye assaults the senses the second you reach the door at the corner…
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Food The Gabila’s Knish Crisis Is Over!
Like all knish lovers, we at the Forward shed a tear when we heard that Gabila’s, the king of the fried square knish, was forced to shut down its factory after a fire last fall. Five months later, the knish drought is almost over. On Monday, the Long Island factory will once again smell of…
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Food Glasserie Just Became a Bit More Israeli
Eldad Shem Tov watches over his kitchen at Shakuf in 2011. Photo: Courtesy of Haaretz. New York’s food scene is one of the most rapidly changing on the planet. But every once in a while, it pauses — and critics, chefs and hungry city dwellers seem to hone in on one restaurant. Lately, that spot…
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Opinion Who Are the Rabbis That Changed Your Life?
Rabbi Joseph Potasnik provided counseling to those mourning at Ground Zero shortly after 9/11. Illustration: Kurt Hoffman Last winter when we asked readers to tell us about the rabbis who inspire them, we were overwhelmed by stories of individuals like Rabbi Joseph Potasnik who provided counseling at Ground Zero shortly after the twin towers came…
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Food The Year of Hummus
wikicommons To the great plates of hand-cut, house-smoked artisan pastrami, step aside — 2014 is the year of the perfectly crafted bowl of hummus. Until the opening of chef Michael Solomonov’s Philadelphia restaurant Zahav, few American diners recognized much beyond falafel as Israeli cooking. The cult-like popularity of “Jerusalem: A Cookbook” by Yotam Ottolenghi and…
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Food Russ and Daughters Comes to the Silver Screen
Russ & Daughters has been around for so long that it’s hard to say that any one year is the year of Russ & Daughters, but 2014 really is it. The Lower East Side palace of lox is celebrating its 100th birthday by opening its first café this spring. The stories of the original shop…
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Recipes Deb Perelman’s Magical Blintzes
Say what you will about the most iconic Jewish foods — bagels, matzo soup, brisket, Shabbos chicken. Cheese blintzes are the reason I am proud to write about Jewish food. When made well, they are delicate little pillows of crepe stuffed with warm, sweet, freshly made cheese and topped with a fruit compote. They are…
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