Mixing Bowl: The History of the Latke; Kosher Japanese Cooking
Graphic by Angelie Zaslavsky
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Moment Magazine traces the history of the latke and its competition, the sufganiya.
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Spicing up traditional Hannukah fare: Mexican food takes on the miracle of the oil with spicy zucchini latkes and brisket tacos.
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Joy of Kosher talks with a rock-star winemaker in California that has just gone kosher.
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The Jerusalem Post argues that kosher japanese cooking is not as hard as you might think.
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The new executive chef at Adour — a famous New York City restaurant — really likes Katz’s Deli.
Why I became the Forward’s editor-in-chief
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And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
— Alyssa Katz, editor-in-chief
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