Master baker Rose Levy Beranbaum, a pastry legend, has committed to taking her majesty down a few notches to teach those of us who don’t know the basics of mise en place. Offering 600 timeless recipes (when do oatmeal cookies ever go out of style?), Rose’s Baking Basics is nothing less than a series of…
When I call Dr. Beth Ricanati, she is on her way, fittingly enough, to teach a challah baking class to twelve other women. It’s 8:30 am on a Friday morning, and Ricanati is ready to go, doing what she’s been doing for the past ten years. Ricanati practices internal medicine, but these days one of…
In ‘Now & Again’ (forthcoming September 4, 2018), Turshen ventures beyond the recipes, into the tricky why’s and wherefore’s of cooking, offering timetables for serving (how long can that chili and cornbread lunch last in your freezer?) options for sides to accompany main dishes, and options for ways to reinvent leftovers. Here, Turshen deals with…
Who is Foodzilla, otherwise known as Chef Melissa Mayo? Melissa Mayo has cooked for Hollywood notables like Hans Zimmer (the man behind every movie soundtrack you’ve ever loved) and Jeffrey Katzenberg (who, in his time at Disney and Dreamworks, oversaw the production of some of the most iconic films of all time, like Shrek and…
After a tough few years, is high-end kosher hot again? Last week, we reported on the opening of London’s Tish, with its big-name chef and grand-sounding room. Now, it’s New York’s turn. Former Gramercy Tavern chef Joshua Kessler has opened Barnea Bistro, an ambitious Midtown modern-kosher spot whose goal is no less than to offer…
It’s the recipes we save that say a lot about who we are and what we choose to remember. Saving your grandmother’s brisket recipe is about honoring her memory, not letting her be forgotten, and keeping a small piece of her present. Jews, of all people, know the significance of recipe collecting. So much of…
Picture this. It’s a hot afternoon in the middle of July and you’re in a foreign country. It’s times like this you might whip out your copy of Where Chefs Eat, a tome from Phaidon, now in its third edition of being a revolutionized restaurant guidebook. Its previous editions were bestsellers, with more than 250,000…
What does the liquor industry think women like to drink? Is it “vodka that tastes like cupcakes, whiskey that tastes like cinnamon, or some “skinny-ized” variation of an otherwise classic drink” as Misty Kalkofen and Kirsten Amann write in their new book “Drinking Like Ladies”? What do women actually like to drink? Equally importantly, what…
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