Mixing Bowl: How Do You Take Your Matzo?; For the Love of Borscht; Bagel Debates
Graphic by Angelie Zaslavsky
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.
Why I became the Forward’s editor-in-chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
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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