Mixing Bowl: Latke Recipe; Gourmet Gefiltefish?
Image by iStock
Yotam Ottolenghi, the London-based Israeli chef and master of vegetarian cuisine isn’t a veggie himself, but his cookbook “Plenty”, “is among the most generous and luxurious nonmeat cookbooks ever produced,” says Mark Bittman. [New York Times]
Let the latke recipes start! Here’s one for apple and cheese-stuffed ones. [The Kitchn]
With the opening of Kutsher’s Tribeca, and their attempt to serve “gourmet” gefiltefish, one writer wants to know, can Jewish food go gourmet? [New York Magazine]
New York’s most classic Appetizing shop, Russ and Daughters, may get a second home. [Eater]
What are the best cookbooks of the year? Here are a couple of lists. [Serious Eats], [New York Times]
A message from our editor-in-chief Jodi Rudoren
We're building on 127 years of independent journalism to help you develop deeper connections to what it means to be Jewish today.
With so much at stake for the Jewish people right now — war, rising antisemitism, a high-stakes U.S. presidential election — American Jews depend on the Forward's perspective, integrity and courage.
— Jodi Rudoren, Editor-in-Chief
