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It’s been a pretty awesome week in the food world and the Jewish food world. Check out our tasty picks.

Take a peak into a kosher dinner club. [Grub Street]

Or…a tour of the kosher hot spots in Los Angeles. [New York Times]

Jewish and Chinese flavors all wrapped into one. Introducing: the Pastrami Egg Roll.

It’s right around now that we all start craving a good bowl of chicken noodle soup. Learn how to make an excellent rendition of the classic here and call your Bubby! [Smitten Kitchen]

Already thinking about Hanukkah? There’s a now a New York City donut map. [Serious Eats]

Time to change things up: Coffee-Rubbed Brisket with Parsley Couscous. [Serious Eats]

Our favorite cookie lady, Dorie Greenspan shows you how to make Port Jammers. If you make some, please invite us over to nibble. [Food 52]

Fall has finally arrived and so has its delicious bounty. Check out your local farmers market for pumpkins, sprouts and those tasty root veggies. [Serious Eats]

A bagel shop using the old Yiddish word for the bread with a hole is in the early stages of opening in Brooklyn. [Here’s Park Slope]

Get a head start on your Sunday reading. The New York Times has posted its Food and Drink issue of the magazine on their website. [NYT Magazine

Taim’s second location in downtown New York is finally open and serving crispy falafel. If you can’t make it, try our how to make falafel at home video with the restaurant’s chef. [Forward, Midtown Lunch]

Why I became the Forward’s editor-in-chief

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