Shira Feder
By Shira Feder
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Food Here Are The Most Surprising Ingredients To Take Your Chicken Soup To The Next Level
Continuing in the tradition of pulling the curtain off the weird, delicious, and unexpected secret ingredients in Jewish foods — today we have chicken soup, that eternal Jewish comfort food. In fact, soup is one of the most forgiving recipes you can ever make in a kitchen. It absorbs the mistakes you make, it doesn’t…
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Food One Jew’s Very Unkosher Business: Stone Crabs Delivered To Your Door
When it comes to Jews and seafood, the relationship is that of a belligerent, occasionally rebellious child determined to indulge in the forbidden tastes of the world. But not for Shelly Abramowitz, the big-time restauranteur responsible for 80s hotspots like Castanel’s and Cafe Society. As stone crab season draws near, Abramowitz’s business kicks into high…
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Food The Controversial Bagel Emoji Is Finally Here
She’s flat. She’s a soft shade of beige, gently browned at the bottom. She’s naked, no toppings in sight. She’s the new bagel emoji, and she’s created a schism in the Forward editorial department. It’s breaking news in the food world: the bagel emoji that we spoke of in February (and argued about, obviously, because…
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Food The Strudel That Got Martha Stewart’s Seal Of Approval
Breads Bakery is a New York institution dedicated to mouthwatering bread, pastries and, crucially, its world-famous, self-trademarked babka. But is something else threatening to take center stage? Breads Bakery’s newly-created strudel, the result of a whole lot of recipe tweaking, is the bakery’s newest pastry masterpiece. I spoke to Breads Pastry and Viennoiserie Manager Edan…
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Food Nik Sharma Doesn’t Want To Talk About Tradition Anymore
Nik Sharma, who recently made it to the upper echelons of the food world by landing a profile on the front page of the New York Times’ food section, is a man well equipped to talk about immigrant food. When we contemplate the legacy of immigrant food, as Jews often do, we have to consider…
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Food Chicago Gets New Israeli Restaurant ‘Galit’ — From A Cuban-Palestinian-Israeli Team
Chef Zach Engel is opening an Israeli restaurant in Chicago named “Galit,” named after his daughter, the Chicago Tribune reported. Formerly the culinary director of Alon Shaya’s Pomegranate Hospitality Group, Engel, along with his Cuban-Palestinian partner Andres Clavero, have set their sights on the Windy City. The menu will reflect the culinary heritages of both…
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Food The Rise Of The Low-Alcohol ‘Session Cocktail’
Love cocktails but don’t love falling asleep after drinking one? Maybe its time to start screening your drink of choice for ‘sessionability,’ a drinking term which means the alcohol content is low enough for you to imbibe for an extended amount of time without getting too soused. There’s no industry standard template for a session…
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Food How To Make An Entire Multi-Course Gourmet Meal Out Of Cereal
Do gourmet chefs use cereal in their cooking? Well, Food Network star Duff Goldman certainly does. He’s partnered with the Kellogg’s Café in New York for the cafe’s first ever chef-residency, with all proceeds benefiting No Kid Hungry, a non-profit dedicated to ending child hunger in America. All of his dishes incorporate cereal, including a…
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