If you ask a lifelong kosher eater what the one food is that they wish they could try, or a newly kosher eater what they miss most, the answer is almost always, resoundingly: bacon! As Lenore Skenazy argues in the Forward this week “This is a tough moment to be a Jew. Not because of…
Adventures in Culinary School, Part 1 Adventures in Culinary School, Part 2 As of a few weeks ago, I have officially completed kosher culinary school. I’m not a chef, and certainly not professional, but I’d like to think that I’ve come away with a few tricks and techniques not to be found in the average…
Passover (and its many accompanying recipes) is in the air. We’ll have Egyptian, South African, vegetarian and numerous other recipes for you next week. But if you simply can’t wait to start your Passover reading, check out Saveur for an Iraqi beet stew with lamb meatballs, Serious Eats adds some suggestions for spicing up your…
As a resident of Brooklyn, it is almost impossible to ignore the presence of bacon. Walking through different neighborhoods you cannot escape the smell of it. The food has become so popular to even warrant a “bacon flight” (a sample of several types of bacon with accompanying whiskeys) at one bar. But what of the…
Are you a fan of bacon in all its forms? How about a statue of Kevin Bacon — made out of kosher bacon? According to Gizmodo, the owners of a Seattle-based company that makes bacon-flavored condiments (which are, weirdly, both vegetarian and kosher-certified), commissioned an artist to fashion a statue of the actor out of…
It seems only fitting that a restaurant so dedicated to treyf that it named itself after the term for unkosher food should open during Passover. The brainchild of Jewish chef Jason Marcus and manager Heather Heuser, Traif — they spell it differently than we do — will have its soft opening this weekend in Williamsburg….
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