Norwegian vs. Scottish Salmon Catch: Cold waters of the fjords of Norway vs. Farm or cool Scottish waters and lakes Color: Peachy-pink vs. Orange-pink Density: Leaner vs. Muscular, fatty Texture: Silky smooth, a little oily vs. Tender, buttery Flavor: Densely smoky flavor, salty vs. Sweet and natural Smoking Technique: Dry-curing with different types of wood…
Back in the days when hunting and gathering were the predominant methods of obtaining food, being able to distinguish the edible from the toxic was a skill that people found necessary to develop for the sake of sheer survival. Over the millennia, that skill was transmitted from generation to generation in every civilization, including to…
On successive trips to Israel beginning in the 1980s, I became enchanted with the country’s native wild salvias, thought to be the inspiration for the biblical menorah described in Exodus (37:17-24). In my travels I saw them growing by the roadside, on hillsides, and in the Negev desert, as well as at Neot Kedumim, the…
When he was a youngster, Moshe Grundman and his father, Chaim, would begin preparations for the Sabbath on Friday morning. They’d wend their way through Jerusalem’s Mehane Yehuda market in search of fresh produce and pastries for that evening’s meal. These memories that still bring a smile to Grundman’s face. We’re sitting in his sleek…
When the Museum of Jewish Montreal stumbled across a handwritten beer recipe from the 1790s, they quickly realized they had uncovered a precious slice of Canadian Jewish history. But little did they know that a few months later, Montrealers would be able to sample the historic brew — and it would sell out to rave…
On a recent morning, I met Naama Shefi for breakfast at Zucker Bakery, a petite Jewish café and bakery in New York’s East Village. Shefi is the founder of the Jewish Food Society, a new project dedicated to preserving and revitalizing Jewish food traditions. And Zucker, which is owned by an Israeli pastry chef and…
Walking down Yaffo Street in Jerusalem, it is impossible not to be impressed by Israel’s diversity. A Filipino caregiver with a friendly smile pushes a white-haired man in his wheelchair. A Moroccan man leisurely sips his coffee as he watches passersby. An Orthodox Jewish mother shops with her three girls for new clothes. Two Arab-speaking…
Jewish cuisine in America is at a high point, as chefs and culinary entrepreneurs across the country enthusiastically deconstruct, reinvent and elevate classic Jewish food. Parallel to this, we are in the midst of an Israeli wine revolution. Wineries in Israel, to global recognition, are honing their skills and harnessing the continuity of an ancient…
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