Mixing Bowl: Jewish Soups, Organic Farming and Schwartz’s Deli
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This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward]
Chocolate Babka Bread Pudding. Need we say more? [Serious Eats]
A new fellowship in organic plant breeding is getting off the ground, thanks to the Clif Bar Family Foundation. [LA Times]
These might just be the most interesting rugelach we’ve ever heard of. Try out a recipe for pumpkin, sage and walnut rugelach. [Food 52]
Tasty Reads: The International Association of Culinary Professionals released its list of award finalists in categories like best cookbooks, food blog and food tv series. [Eater]
Even more on the spectacular smoked meat sandwich at Schwartz’s in Montreal. [Serious Eats]
