Posts Tagged: Hanukkah 2010 Results 6
Each night of Hanukkah, donut blogger and connoisseur Temim Fruchter will share one of America’s best donuts to devour during the holiday. Click here to read last night’s installment and check back each day for a different city’s top donut.
Each night of Hanukkah, donut blogger and connoisseur Temim Fruchter will share one of America’s best donuts to devour during the holiday. Click here to read the first night’s installment and check back each day for a different city’s top donut.
Hanukkah is all about the fried stuff. Fritters, pancakes, and pastries are the best known, but just the beginning. Almost anything edible can be fried in oil or animal fat. If it tastes good, Jews somewhere are enjoying it. Even and, depending on where you’re from, especially pickles.
For as long as I can remember, the thing that has signified Hanukkah - more than the kitsch rainbow-colored candles or the unmistakable smells of frying onions and potatoes merging - has been the telltale bakery box. Maybe you know the one. It’s large, flat, rectangular and white. You can’t tell from looking at the top, but to peer inside once the contents are emptied is to reveal poetry in grease spots - the sure aftermath of something profoundly deep-fried and incomparably satisfying. In a word, sufganiyot.
From the announcement that the holiday window displays at Barneys would feature statues of food celebrities to “Top Chef” winning the Emmy for best reality series, food is without a doubt having its moment. And so are Jewish food books.
This year produced the first English-language Jewish encyclopedia of food, two books that dig deep into the past of the immigrant palate, a delicious food novel and a surprisingly large Jewish component to a book that chronicles America’s culinary history, among others. We’ve hand selected the best of this year’s crop for every type of Jewish foodie, just in time for last-minute Hanukkah shopping.