Dinner reservations are booked here a month in advance. A brunch table may be easier to nab. Maybe.
By boiling the dough rings before baking them, these homemade bagels come out crunchy on the outside and soft on the inside.
The New York City Wine & Food Festival (NYCWFF), which runs October 12–15, is packed with every kind of culinary happening: dinners, demos, tastings, classes, parties and more. But the event that caught my eye (go figure) is an Israeli brunch on Saturday at noon hosted by James Beard Award-winning chef Michael Solomonov. The Israeli-born, Philadelphia-based Solomonov is looking forward to acquainting the uninitiated with his much-lauded take on Israeli food.
The 21st-century scions of a venerated 100-year-old smoked fish emporium have cracked the code of how to serve a restaurant brunch on Shabbat — and avoid those pesky brunch lines.
In recent years limonanna has become something of an official drink of Israel, sipped beachside in Tel Aviv or in umbrella-shaded outdoor cafés throughout the country.
With the help of Peter Shelsky, owner of Brooklyn’s Shelsky’s Appetizing, a Cliff’s Notes take on the world of Jewish fish.
Jews share their love through food all year long, but Valentine’s Day morning calls for a change of venue.
At a synagogue where she was to give a cooking demo for smoked-salmon hash — we have the recipe — Leah Koenig arrived to find tables laden with freshly made dishes straight from her cookbook.
Eating breakfast is what you do to acknowledge and prepare for the new day. But after a lifetime of breakfasts and new days, the author’s father had eaten his fill.