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.
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
