In our new series, Chosen Chefs, we will profile up-and-coming Jewish chefs making waves from L.A. to New York. And in case you can’t get there, we’ll include a recipe from each of the chefs that you can make at home. These are members of the tribe who you’ll want to keep on your radar….
This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami. Can you handle more pastrami? If so, check out Jamie Geller’s recipe for pastrami kugel on kosher.com….
Moment Magazine traces the history of the latke and its competition, the sufganiya. Spicing up traditional Hannukah fare: Mexican food takes on the miracle of the oil with spicy zucchini latkes and brisket tacos. Joy of Kosher talks with a rock-star winemaker in California that has just gone kosher. The Jerusalem Post argues that kosher…
Where would New York City be without its delicious and even outrageous sandwiches? Ranging from the fancy PB and J at Peanut Butter & Co to the iconic deli sandwich at Katz’s to haute cuisine at Bar Boulud, they are the city’s most iconic (and perhaps most consumed) portable food. This week, New York Magazine…
די דערציילונגען אין „מײַן ווילנער זאַוווּליק“ שילדערן דאָס ייִדישע לעבן אינעם נאָכמלחמהדיקן ראַטן־פֿאַרבאַנד פֿון אַ פּערזענלעכן קוקווינקל.
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