Philip Gelb learned to cook at the elbow of his Aunt Rose. The Oakland, California-based chef just came out with his first cookbook, While Gelb doesn’t like to stress this fact, the book is vegan, as is he. But that shouldn’t matter, he said. “Every culture has food that happens to be vegan, which is…
A hip new Chicago seafood counter is taking its inspiration from Jewish delis. describes itself as “a small counter-service, seafood-centered restaurant with a nod to the type of old-school delis our parents and grandparents used to frequent (hello, Manny’s!).” Manny’s, of course, is the Chicago classic that’s been slinging Jewish-deli staples since 1942. Snaggletooth’s motto:…
Food’s a huge part of why L.A. is according to Jewish Journal. Among the 50 reasons Jewish Journal touts: The Milky Way, the kosher dairy spot belonging to Leah Adler, Steven Spielberg’s mother; the famed Kibitz Room at Canter’s Deli, “one of the coolest music lounges and dive bars in L.A.”; the best shawarma and…
The original Ida and Harry (Pops) circa 1960. The august has weighed in on where to get New York City’s best pastrami sandwiches. The roll call will sound familiar to Forward readers, with 2nd Avenue Deli, Katz’s, Pastrami Queen and Ben’s Best heading up the list. Organic butcher shop Dickson’s Farmstand Meats and nouveau-deli extraordinaire…
Tel Aviv eatery Herbert Samuel was named one of the world’s best restaurants by a French publication. The French are opining on Israeli cuisine too. The debut edition of — a foodie ranking similar to the British World’s 50 Best Restaurants survey — gave nods to four Israeli eateries, says Jewish Business News. LA LISTE…
Husband-and-wife team Itamar Srulovich and Sarit Packer were both born in Israel, where they met in a restaurant kitchen. Together they moved to London and opened Honey & Co., a restaurant that highlights the foods of their homeland. In a talk for the British Jewish organization , they spoke about their culinary journey, while showing…
Handmade bagels at Shorty Goldstein’s. Now, chef and co-owner Michael Siegel can truly say everything’s made in-house at , his San Francisco deli. Goldstein finally rolled out Shorty Goldstein’s own bagels after months of experimenting. “Our bagels are more New York than Montreal,” Siegel told Dish. “Crunchy on the outside, chewy in the middle. We…
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
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