When it comes to Jews and seafood, the relationship is that of a belligerent, occasionally rebellious child determined to indulge in the forbidden tastes of the world. But not for Shelly Abramowitz, the big-time restauranteur responsible for 80s hotspots like Castanel’s and Cafe Society.
She’s flat. She’s a soft shade of beige, gently browned at the bottom. She’s naked, no toppings in sight. She’s the new bagel emoji, and she’s created a schism in the Forward editorial department.
Breads Bakery is a New York institution dedicated to mouthwatering bread, pastries and, crucially, its world-famous, self-trademarked babka. But is something else threatening to take center stage? Breads Bakery’s newly-created strudel, the result of a whole lot of recipe tweaking, is the bakery’s newest pastry masterpiece. I spoke to Breads Pastry and Viennoiserie Manager Edan Leshnick about the process of creating a signature strudel.
This ham’s not kosher. But it’s not exactly treyf.