Editor’s note: This article originally appeared in June, 2020. For chef and culinary historian Michael W. Twitty, studying the food of the past doesn’t just uncover what people used to eat; it reveals the stories they wanted to tell. “When you talk about people surviving to the next day or the next decade, what you’re…
Like any decent Millennial chef, I rely on the Apollo and Artemis of aesthetically pleasing recipe websites: New York Times Cooking and Bon Appetit. But Tuesday, I found one of my old favorites embroiled in controversy that someone— anyone— just had to see coming. The recipe in question was one for babka, the classic dessert…
Several lengthy apologies later, it looked like the feud between celebrity chef Alison Roman and model-cum-lifestyle-guru Chrissy Teigen was over — until The New York Times stepped in. The newspaper has placed Roman’s bi-weekly column “on temporary leave,” a spokesperson told the Daily Beast on Tuesday, after disparaging comments Roman made about two Asian celebrities…
My Instagram feed has news photos and food photos. This week the food photos showed some pretty wonderful, cozy quarantine feasts, challahs and sourdoughs. The news photos showed pictures of thousands of cars waiting in a giant parking lot for handouts from the Los Angeles Regional Food Bank. In case we’d been able to ignore…
In the best of times, food can transport and connect us. These days, when we are both stuck and disconnected, food has its work cut out for it. If we can’t get out, the right dish can at least give us the feeling of escape. That’s why I’m making paella on my Facebook Live webcast…
Hard times call for easy Shabbat meals. This is a delicious, simple menu that can be conjured from items that — for now — are still easy to come by: chicken, cauliflower and greens. Combine with a challah and wine, and no one will feel deprived. Just the opposite: the pure flavors and natural ingredients…
The High Holidays are approaching — a time of celebration! Reflection! Brief starvation sandwiched in between two large meals! And much more. Tis the season to gorge ourselves on Judaism — standing for hours in shul, reading responsively, shuckling plaintively, and mouthing along in spiritual ecstasy while mentally strategizing the starting lineup for our fantasy…
This article originally appeared in the Yiddish Forverts. The gefilte fish you’ve been eating is nothing but a glorified fish patty. When making real gefilte fish, minced-fish stuffing is spooned into slices of carp, between the skin and the bone. Forverts editor Rukhl Schaechter and Polish-born gefilte fish maven Sabina Barszap show how it’s done.
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