Mixing Bowl: The History of the Latke; Kosher Japanese Cooking
-
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.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we need 500 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Our Goal: 500 gifts during our Passover Pledge Drive!
