Mixing Bowl: Brisket Lab; Hanukkah Recipes
Image by Courtesy of Daniel Delaney
There’s a new cookbook about shmaltz! (More details to come soon on JCarrot.) In the meantime check out this first look. [Eater]
Brisketlab. We really live in a wonderful world, when places like this exist. [Serious Eats]
Eight desserts for eight nights of Hanukkah. Personally, we love the marshmallow dreidels. [Serious Eats
Some seriously wacky bagel flavors are coming out of The Bagel Store in Williamsburg. Sweet potato bagel? French toast bagel? What kind of schmear goes with that anyway? [Serious Eats]
Tired of making your latkes? Here’s where to buy the best ones in New York City.
We’re not so sure about this one but it sounds like an interesting idea: spana-latke-kopita. [The Daily Meal]
Making rugelach can be an intimidating process. Here is a great step-by-step guide that makes life a bit easier. [The Kitchn
Hanukkah is the perfect excuse to devour donuts. Try these spiced ricotta ones before the holiday is over.[Serious Eats]
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
