Food

Mixing Bowl: How Do You Take Your Matzo?; For the Love of Borscht; Bagel Debates

By Devra Ferst February 11, 2011

For Sarah Karnasiewicz of the LA Times, borscht is “my family’s edible valentine,” she shares her ode to the dish and several recipes for varieties including spiced mushroom borscht and a white borscht.

Gearing up for Passover, Epicurious wants to know, is “Matzoh, Better Plain or Dressed Up?”

In Florida noted chef Michael Baum is remaking himself and the knish with his gourmet interpretations of the classic Jewish snack, writes the Miami Herald.

The Daily Meal digs deep into bagel issues. Which are better? Montreal or New York bagels? And, can a real bagel be toasted?

All week long Serious Eats has been dishing out tastes of Israel from Aroma Espresso Bar to Marzipan Rugelach.

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