Food | Posts On Jewish Foods and Israeli Recipes

Behind The Scenes At Toronto’s Glitziest — And Very Jewish — Steakhouse

December 4, 2019
by Michael Kaminer

Latkes, chopped liver, and pickles no longer appear on the menu at Hy’s.

Letter from Berkeley: A Bagel That Tastes Like Home is Worth Waiting For

December 1, 2019
by Alix Wall

There were more than 50 people waiting outside in the cold before the much-anticipated opening of Boichik Bagels on Friday. They had started lining up by 6:30 a.m., though the doors didn’t actually open until 7:50 a.m. Before the brand-new store sold out of its planned 2,000 bagels by 1 p.m., some customers had waited more than two hours.

“I typically never eat bagels west of New Jersey,” said Marnina Cherkin, who lives in Seattle and, along with her husband Sam Ostroff and their aunt Deirdre McLaughlin of Berkeley, were the first in line. “The pursuit of a New York bagel outside of New York is mostly pointless,” Ostroff added, “because it’s so elusive.”