Could this be the most underrated ingredient in all of Jewish cooking?
An ode to the sweet, compact and versatile raisin — plus a scrumptious recipe for tagliatelle with chicken, raisins and pignoli
cuisine
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Opinion Saveur Declares State of Palestine
Jews and Arabs appaerently still can’t work out terms for a mutually acceptable nation for the Palestinian people. But Saveur, an upscale food magazine, has it all figured out. Throughout an opulently photographed feature headlined “Heart of Palestine” in Saveur’s December issue, writer Nancy Harmon Jenkins — who’s written cookbooks on the Mediterranean and Italy…
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News Julia Child’s Jewish Proteges
Julia Child, who would have celebrated her 100th birthday on August 15, is perhaps not the most obvious contender for a Jewish food icon. A broad-shouldered, aristocratic New Englander who spent years in France with her diplomat husband, Paul Cushing Child, she introduced mid-20th-century Americans to French cuisine (and to the notion that cooking should…
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News Gourmet Palestinian Food Takes Tel Aviv
When the bohemian Tel Aviv restaurant Joz and Loz opened eight years ago, it began serving an appetizer called Palestinian kubenia. The menu described it as a traditional dish consisting of bulgur and sirloin tartare, mixed with fresh mint leaves, preserved lemon and chilies. The dish quietly lived on the menu, not making waves. Fast-forward…
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News South of the Border for Hanukkah
Mexico in December overflows with Christmas spirit. Virtually every home boasts a nativity scene and pots planted with bright-red poinsettias. And on Christmas Eve, families follow the solemn midnight Mass with a festive party filled with delicious food and a piñata for the kids. Unlike in America, where Hanukkah has become its own commercial and…
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The Schmooze Food & Wine Magazine Honors Israeli Chef
Defining Israeli cuisine is tough work, as Forward Ingredients columnist Leah Koenig recently pointed out. But difficult or not, Israeli food culture is thriving, and the global gastro community is taking notice. Food & Wine, the influential American culinary monthly, named Israeli Yonatan Roshfeld a top “Rising-Star Chef” in its 2010 list of the 100…
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The Schmooze Food Programs Define Israeli Cuisine
If you think Israeli food comprises just hummus, falafel and shawarma you have a lot to learn (and taste). Modern Israeli cuisine is hip, fresh, local and heavily influenced by the loads of immigrants living there. For your convenience, we’ve found two food programs, both happening this week, sure to bring you and your taste…
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