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 CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
