It seems, hummus is everywhere — and in every flavor. Even an innocuous trip to the corner deli leaves one dumbfounded. Sabra boasts of 19 different flavors, with more on the way. Tribe follows with a close 16. Trader Joe’s, which sells an extensive line of house-brand hummus, offers three different versions of the original…
Chef Tamar Adler shares her secrets for making “brighteners” out of simple ingredients to breathe life into leftovers and more. [[Food 52][1]] Kansas City goes kosher: the capital city of ‘cue is hosting its first-ever kosher BBQ Festival and Celebration with 16 teams set to compete for the inaugural honor. [[Kansas City Jewish Chronicle][2] Daniel…
After careful planning and preparation, a team comes together for the ultimate test of their skills. Judges are watching, reputations are on the line, and the heat is palpable. A record is about to be broken — but not in London. Last Saturday, 10 Jordanian chefs achieved gastronomic glory when they fried up the world’s…
What’s it like to run an underground kosher supper club and speakeasy? Itta Werdiger Roth, founder of The Hester, shares her story [Jewess With Attitude] A look into one of Israel’s largest challah bakeries. [The Kitchn] …and Israel’s largest hummus factory. [Serious Eats] Twenty-seven-year-old former genetics student Dan Graf is using science to build the…
Spring has sprung and the change is showing in our farmers markets. Here are 16 ways to prepare asparagus. [Serious Eats] Nicholas Kristof illuminates what’s really in commercially produced chicken. [New York Times] Ruth Reichl offers tips for better hummus. [Gilt Taste] If you’re into the whole food trucks in NYC thing, try Grilled Cheese…
Over at Smitten Kitchen, Deb Perelman bakes up potato knishes two ways: Classic and Red Potato Knish with Kale, Leeks and Cream Cheese. [Smitten Kitchen] Six delicious hummus recipes. We can’t wait to try the lemon hummus with labneh [The Daily Meal] Advice can come from surprising places. Here are 10 Leadership Tips from Ari…
Until recently, my conception of pita was probably similar to that of most Americans: thin, dry stuff that lacks in taste… a poor translation of Israel’s version. Anyone who has been to Israel or any Israeli restaurant with house-made pita knows what I’m talking about — a thick, spongy, warm little loaf that has a…
It all started in 1996, when Liora Gvion first wondered why the food served at a local restaurant in an Arab-Israeli town with a primarily Arab-Israeli clientele was the same as what was on the menu of Arab-owned restaurants that catered to Jewish Israelis. The sociologist of food, who lectures at the Kibbutzim College of…
דאָס בוך איז גרונטיק געפֿאָרשט, לעבעדיק אָנגעשריבן — אָבער אידעאָלאָגיש באַפֿאַרבט
