Mixing Bowl: The History of the Latke; Kosher Japanese Cooking
Graphic by Angelie Zaslavsky
-
Moment Magazine traces the history of the latke and its competition, the sufganiya.
-
Spicing up traditional Hannukah fare: Mexican food takes on the miracle of the oil with spicy zucchini latkes and brisket tacos.
-
Joy of Kosher talks with a rock-star winemaker in California that has just gone kosher.
-
The Jerusalem Post argues that kosher japanese cooking is not as hard as you might think.
-
The new executive chef at Adour — a famous New York City restaurant — really likes Katz’s Deli.
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover. All donations are being matched by the Forward Board - up to $100,000.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
