Culture
As anyone who has ever stood sweating and swearing in front of a spitting-hot pan of oil knows, the Hanukkah tradition of making latkes is hard work. It requires skill, patience, and a well-developed sense of humor. Luckily, Max and Eli Sussman, brothers and chefs living and cooking in Brooklyn, have all three — and…
The best kind of Hanukkah gifts are those you can make and your friends eat. In this series, we’ll present four sweet and savory ideas to spice up your holiday gift giving for everyone on your list. Every holiday season, I don an apron and crank out huge batches of truffles, granola, chocolate bark and…
As a finishing touch to my gingerbread house this year, I pressed a tiny white mezuza made out of vanilla taffy onto the doorpost and couldn’t help but smirk. My love of the holiday season and of Jewish tradition had reached new and very sugary peaks as my fingers stuck to the royal icing. During…
With all the cooking that leads up to Thanksgiving — there turkey to prepare, cranberry sauce, all those pies and don’t forget the gravy — no one, not even the most dedicated cooks, wants to exert that energy all over again for Shabbat the following day. But plain leftovers, in the form of a turkey…
As cookbook author Melissa Clark says, “Thanksgiving is just one big excuse to eat lots of stuffing.” For me, stuffing is simply a better way to experience the practice of dunking a piece of bread into a bowl of chicken soup. You get more doughy bready goodness, less of a mess, and in my experience,…
In 1432 a Venetian captain, Pietro Querini, returned home after surviving a terrible shipwreck off the Northern coast of Norway, and described for the first time the stocfisi (dried salt cod) he had tasted in the remote islands where he’d been nursed back to health. His description probably went largely unnoticed at the time, given…
I’m going to be honest with you. I signed up for Birthright mostly because I wanted to spend ten days eating Israeli food. When I found out I was chosen for a summer 2012 trip, my daydreams were filled with visions of pistachio-studded halvah, mounds of falafel, juicy shawarma, and creamy hummus. You could say…
In a medieval tavern in 21st century Italy, waitresses in archaic costumes served a tepid, chalk-white substance the texture of oatmeal to tables filled with slightly skeptical diners. Sweet yet salty, and flavored with a mix of unexpectedly tangy spices, it turned out to be a tasty puree made from shredded chicken breast, almond milk,…
In America, late October through November might as well be renamed “pumpkin season.” Across the country, people stock up on cans of pumpkin puree to stir into pies, pancakes and quick breads. They head to U-Pick pumpkin patches, as if on a pilgrimage, to pluck the plump orange gourds (which are native to this continent)…
Fall has settled in with its colorful leaves and a bounty of autumn-hued produce at the market. The switch of the seasons is invigorating as a cook, inspiring us with a fresh palate of fruits and vegetables to play with. Winter squash, woody herbs, root vegetables and hearty greens take center stage, just asking to…
People love to ask, “what did you grow up eating?” Having a professional food writer for a mother makes this a particularly complicated question to answer. Yes, I grew up eating amazing homemade food. I have fond memories of ox tail stews and fresh pasta with sauce made of vegetables from our garden. I was…
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