Once you’ve made JCarrot writer Blair Nosan’s cream cheese, try making the bagels to go with the schemear, Serious Eats shows us how. Three mega-chefs (Susan Feniger, Suzanne Tracht and Nancy Silverton) cooked for 100th anniversary of the Jewish Federation of Greater Los Angeles and shared how being Jewish relates to their cooking, the Daily…
This past Sunday, Food Network’s “Iron Chef America” featured Israeli-born chef Michael Solomonov, of Philadelphia’s Zahav Restaurant. Solomonov battled Iron Chef Jose Garces in a head to head culinary competition. The pressure was on for both chefs who had just 60 minutes to create a world-class meal featuring passion fruit, the secret competition ingredient, which…
With hummus sweeping grocery stores across the nation, perhaps it’s not surprising that a major fast-food chain is experimenting with falafel. The Subway sandwich chain has gotten into the act with its new falafel sandwich, which the company is currently testing in the Chicago area. The chain is billing the meal as a healthy option,…
Falafel and shwarma are so ubiquitous in Israel and in the American Jewish cuisine that it would be easy to think that there are no other iconic sandwiches of Israel. For those who think this – I am supremely sorry that up to this point, you have been deprived of sabich. A sandwich made in…
For Ari A. Cohen, Falafelism is not only the title of his new documentary film, but also a philosophy, a way of looking at life. The film, which aired last month on Canadian television, opens with Cohen in falafel gumshoe mode, wearing cool, dark shades, sitting behind the wheel of his car. “Here I go…
Israel and Lebanon have waged a several year battle over who can produce the largest vat of hummus. The last record was set by Lebanon on May 12, with a 23,046 pound bowl of the chickpea dip. And now Israel is off to set the Guinness World Record for the largest falafel ball. An Israeli…
Tahina, the thick, brownish-gray paste of ground sesame seeds, is one of the latest foods to turn “gourmet” – at least in Israel. If supermarkets once sold only one brand of tahina, today it comes in squeeze bottles and glass jars with fancy labels; brands with Arabic on their labels proclaiming their “authenticity” vie with…
They say that all Israelis reckon they are experts on falafel – where the country’s finest can be found, in what order the pita should be stuffed, which salads deserve to be included. Well that was before sushi arrived. Now that virtually every shopping street in the country has a bar serving up the Japanese…
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