Mixing Bowl: Pastrami Kung Pao; Sukkah Meals
Image by iStock
Pastrami is no longer just deli fare. In New York, you’ll find it in tacos, ramen and even Kung Pao.
In the Jewish Cookery Book, the first kosher and Jewish cookbook published in America, author Esther Levy provides a recipe for challah but calls it something completely different. Curious? Find out what she called it. [Haaretz]
Celebrate fall and have a delicious meal in the Sukkah with Ruth Reichl’s pumpkin pancakes. [Ruth Reichl]
If you need a break from hummus on your challah, try this delicious sounding bean dip with dill, mint and parsley. [David Lebovitz]
The restaurant the Prime on Bentley will feature a 360 degree view of New York City. But what will be on the kosher menu? [Grubstreet]
Chocolate. Cherry. Pound cake. Really, need we say more? Try this at the end of a dairy Shabbat meal. [Serious Eats]
While we’re on the topic of cakes, Rosh Hashanah might be over but sweet honey cake is really a good decision year round. [Serious Eats]
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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