It’s not easy to be an Israeli: the weather, the taxes, the situation, the government… It’s even more difficult to be an Israeli winemaker: the weather, the taxes, the situation, the government — and the kosher protection network… But all of this pales in comparison to the challenge of making non-kosher wine in Israel, as…
There are many deeply upsetting things about the Chelsea bomber, and one that I keep coming back to is that he made weaponry out of a kitchen tool. Anyone who has seen my favorite movie, “Breakfast at Tiffany’s,” knows that pressure cookers are dangerous. Do you remember the scene toward the end, where Holly gets…
“There’s always more to all of us,” Elissa Altman explained to me over the phone when talking about the impetus for her second memoir, “Treyf: My Life as an Unorthodox Outlaw,” which is out next week. Altman — a cookbook editor, food writer and James Beard Foundation award-winning author of the blog Poor Man’s Feast…
It’s telling that the first thing you notice when you open “The Book of Lost Recipes: The Best Signature Dishes From Historic Restaurants Rediscovered,” by Jaya Saxena (Page Street Publishing Co.), is that it’s dedicated not only to the author’s parents, but also to someone named Matt (whom we can only presume is her partner)…
“First of all, it’s all delicious,” Mimi Sheraton said of the beautiful Middle-Eastern spread set before us at Dizengoff NYC — when we finally paused from our avid eating long enough to assess the situation. “Earthy, exotic, a very different flavor palate from what we think of in this country as Jewish cooking.” The estimable…
“Judges, no joke: A nun, a priest, a pastor and a rabbi have walked into the Chopped kitchen!” That’s how Ted Allen, host of the Food Network’s Chopped, kicked off the competition on Tuesday night’s show. Called “Leap of Faith,” the hour-long episode pitted four foodie spiritual leaders against one another to see who could…
Other people’s kids: You see them born, you see them grow, you write reviews of them. That’s how I feel about the fifth-annual Whisky Jewbilee that took place on June 15. I was there at its birth — the only national correspondent in attendance at the first Whisky Jewbilee in 2012 as it opened in…
For Canadian author Michael Wex, the process of researching Yiddish cuisine was almost as distasteful as a glass of a p’tcha (calves foot jelly) on an empty stomach. Everyone who discovered that he was writing about Jewish food seemed to have a comment, complaint or bagel store to boycott. Friends and acquaintances alike insisted their…
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