The debate whether to boycott Israeli products at the Park Slope Food Co-op continues. [WNYC]. A recipe for pickled tongue? Ah, it would make your bubbe proud. [Serious Eats] A chef-turned-rabbinical student struggles with eating food on Shabbat that was prepared in advance, which doesn’t compare in taste as food just made. [Tablet] The James…
The sacrificial lamb of the Passover story rarely makes it into the Passover meal other than as a symbol on the Seder plate. But, by serving it as a main course — smoked, smothered in harissa and sprinkled with fresh rosemary — chef Aaron Israel of Mile End Deli enlivened the Passover story for 80…
Looking for a riff on the classic hummus? Check out Serious Eats’ Edamame Hummus — interesting idea. We’re not quite sure how it would work out. “What is a food democracy, and why do we need one?” Asks a blogger on The Blog at 16th and Q, the blog of the DC JCC. Awards week!…
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…
Growing up in Richmond, Virginia, Gil Marks, author of the new “Encyclopedia of Jewish Food,” first developed the food bug when his mother told him that if he was going to keep complaining about her food so much, he should just make his own. So he did, experimenting with old and new recipes, which after…
If you think Israeli food comprises just hummus, falafel and shawarma you have a lot to learn (and taste). Modern Israeli cuisine is hip, fresh, local and heavily influenced by the loads of immigrants living there. For your convenience, we’ve found two food programs, both happening this week, sure to bring you and your taste…
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