Hanukkah Cupcakes and All the Weekly Dish

Not only are these cupcakes kosher; they’re also gluten and dairy free.

If fried foods aren’t your thing but you’re still craving something sufganiyot-ish for Hanukkah, New York’s has your back.

Its line of gluten-free, dairy-free, kosher Hanukkah cupcakes includes four designs — menorah, two different dreidels and gelt — on chocolate and vanilla cake-icing mashups.

There’s also a luscious vanilla cake with organic raspberry jam filling, light vanilla chiffon frosting and a cute menorah printed on top.

Falafel in the Financial District

Kosher/vegetarian eatery Nish Nush just planted a second flag in downtown Manhattan.

Top-drawer hummus and falafel are the draw here, along with shakshuka, Israeli salad and sabich — pita with hummus, boiled egg, eggplant, Israeli salad, pickles and tahini.

Nish Nush’s new Financial District outpost is just a walk from the first location on Reade St. in Tribeca.
Nish Nush, 41 John Street, New York, 212-964-1318

Kudos for Zak the Baker

Mazel tov to Zak Stern, whose buzzy Miami cafe/bakery Zak the Baker just snagged honors as one of the state’s best new restaurants from Florida Trend magazine.

In just a few years, Stern has become “a legend and baker to the starriest chefs in south Florida. Much better to go to his Wynwood cafe for rustic breakfast and lunch, where modern spice and great tomatoes update classic kosher (never on Saturday),” the magazine enthuses.

More on Stern soon.

North African in Atlanta

Set to open this month in Atlanta’s buzzy Ponce CIty Market, a giant food hall set inside a reincarnated Sears, Roebuck building: Marrakesh, a Middle-Eastern spot serving kebabs, hummus, tahini and pita made in-house.

It’s the latest from the owners of Fuego Mundo, the South American spot that’s one of Atlanta’s only completely kosher restaurants, says the Atlanta Journal-Constitution.

Look Out for the Latkewich!

OD’d on latkes yet?

At Napkin Friends, Seattle’s only Jewish-style food truck, owner Jonny Silverberg is bringing back the infamous Latke Press sandwiches for Hanukkah.

It’s what it sounds like — a sandwich made with giant latkes instead of bread. Last year’s versions included pastrami and roast chicken. Silverberg posted a fun video about the latkewiches — our word — last year.

Check Napkin Friends’ tweets for concoctions and locations.

Cooking Classes in the U.K.

Cooking classes are booming — and it’s mostly thanks to men in their 60s, says the U.K. Guardian.

“There’s no longer any stigma attached to men cooking,” said Denise Phillips, a chef and founder of Jewish cooking school Denise’s Kitchen in Middlesex, U.K. “It’s much more socially acceptable, but despite this many older men lack confidence in the kitchen.”

Gourmet, Organic and Kosher in Mount Kisco

“Where can you get a gourmet, artesian, old world, kosher hot pastrami on rye?” We think they meant artisan, but the answer’s G.O. Kosher in Mount Kisco, New York, which opened last month. The G.O. Stands for “gourmet, organic and… kosher!”
G.O. Kosher, 41 S Moger Ave, Mt Kisco, NY, 914-242-4663

Michael Kaminer is a contributing editor at the Forward.

Hanukkah Cupcakes and All the Weekly Dish

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Hanukkah Cupcakes and All the Weekly Dish

Thank you!

This article has been sent!

Close
Close