If gefilte fish was in need of an image makeover — and let’s be honest, it was — it couldn’t have done much better than having these two taking up its cause.
This sweet-and-savory chicken tzimmes is an easy dish with a built-in side.
This cauliflower-mushroom version is lighter and more refined than the ever-popular potato kugel.
“One student made Russian Rye kvass yesterday and he’s over the moon about it. It’s his favorite Russian beverage and he can’t find it anywhere near campus.”
Leah Koenig sat down with Jeffrey Yoskowitz and Liz Alpern over bagels to discuss their upcoming cookbook, “The Gefilte Manifesto.”
This homemade butter flavored with everything-bagel spice, from ‘The Gefilte Manifesto,’ is a perfect spread for a slice of Jewish rye or a bialy.
The much-anticipated book from Liz Alpern and Jeffrey Yoskowitz is now available for pre-order.
Pop-up restaurants around New York City serve some of the most exciting Jewish food in the country: Iraqi soups, Persian Shabbat feasts and hummus as creamy as any in Jaffa.
Kosherfest, the largest (and only) kosher food industry trade show in the world, hosted its 24th annual expo in Secaucus, NJ, on November 13th and 14th. Thousands of players in the kosher food world show up each year, from giants like Manischewitz, Streit’s and Osem, to the godfathers of kosher certification, including the big four: the Orthodox Union, Circle K, Star-K and Kof-K.