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…
Happy holidays from my lil fam to yours. #fakedelicheer #butforrealhappiness A post shared by josh (@joshsdeli) on Dec 24, 2017 at 4:57pm PST Josh’s Deli, run by Josh Marcus, offers a spin on traditional Jewish deli food. It’s located in the Orthodox area of Surfside, Miami, surrounded by Jews who don’t mix milk and meat…
“Her range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.”— Yotam Ottolenghi Anissa Helou’s new book “Feast: Food Of The Islamic World” seeks to cover the depth and breadth of the…
ReJews is a nonprofit organization that bills itself as the face of recycling in the Jewish world. Environmental consciousness is rarely seen as a uniquely Jewish concern, sidelined for the more flashy causes of Arab-Israeli coexistence, religious rights, concerns about assimilation and the like. But recycling is important, according to Henry Goodelman, ReJews founder, and…
Molly Yeh is a big deal, but she’s about to get a lot bigger. For nine years her blog “My Name Is Yeh” made waves around the Internet. Now she’s about to head to the silver screen, with her new Food Network show Girl Meets Farm. I spoke with Molly about her new yogurt-focused cookbook…
Human beings, like their bovine counterparts, pretty much need to spend their entire day grazing on food. This means we spend a pretty considerable amount of time thinking about when, where and how our next meal is coming. The underlying fantasy is cooking delicious, healthy meals in nominal amounts of time, but that fantasy –…
When I first saw Beth Warren’s new cookbook, Secrets Of A Kosher Girl, it looked to me like the kind of book that could’ve easily been published twenty years ago. In the food world, diet foods and books are passe these days, with people focusing more on a “health first” philosophy that welcomes different kinds…
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