Mixing Bowl: Kosher Wimbledon; Pickle Video
Image by iStock
Take a tour of Uri Buri’s ice cream shop in Acco, where he makes locally sourced seasonal ice cream flavors like yogurt with lime and poppy seeds. [Serious Eats]
A kosher food truck rolled up to Wimbledon last week, giving kosher tennis fans some options other than a tuna fish sandwich. [Chabad.org]
Paris-based food writer, David Lebovitz, continues to blog from his trip to the Holy Land. This week he shares his recipe for tahini and almond cookies. [David Lebovitz]
A first look at New York’s newest hip kosher restaurant, Jezebel. [Grub Street]
Canada hosts it’s first kosher wine fest. L’Chaim! [Shalom Life]
Zalatimo bakery in Jerusalem’s Old City has been making mutabak, a paper-thin dough stuffed with white cheese curds and drizzled with simple syrup, for 150 years. Learn how they do it. [The Kitchn]
Home cooking champion Marion Cunningham passed away this week. We’ll be cooking from her “Fannie Farmer” cookbook all weekend in her memory. [New York Times]
Black pepper is one of the most essential ingredients in the kitchen. Get to know the different varieties with this helpful guide. [Serious Eats]
A video about kosher dills. Just for fun.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
