This recipe, from a dearly departed Tribeca restaurant, includes a turkey leg and chicken feet for additional flavor. Broth 1 3-pound whole chicken 1 turkey thigh, leg or 2 wings 1 pound chicken legs 1 head of garlic 1 carrot, chopped 1 celery stick, chopped 1/2 cup onion, chopped 4 sprigs fresh thyme 6-10 black…
If you want to skip the cooking this year, and leave the seders up to the professionals, we really can’t blame you. Here are 19 restaurants across the country offering seder dinners. You don’t have to do much, just make a reservation (in most cases), show up and be treated to a tasty meal. Another…
This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward] Chocolate Babka Bread Pudding. Need we say more? [Serious Eats] A new fellowship in organic plant breeding is getting off the ground, thanks to…
New York’s food world has been abuzz with the opening of Kutsher’s, an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately. Yesterday, we got some answers from the powers that be, some of the…
The film “Welcome to Kutsher’s: The Last Catskills Resort,” which will have its world premiere as the closing event of the New York Jewish Film Festival, lovingly lays out the history of the Borscht Belt vacation with a grand smorgasbord of history, photos and film footage, and an appropriate dollop of nostalgic schmaltz. The Borscht…
Cook the book makes “Kosher Revolution’s” Be-All, End-All Chicken Soup. Check out the recipe. [Serious Eats] Two Jewish brothers are heating up the kitchens at some of Brooklyn’s hottest restaurants. [Jewcy] Microbrews for Hanukkah and some Jewish beer history. Bottoms Up! [NPR] The recently shorn Matisyahu shares his recipe for vegan sufganiot. [Grubstreet] Some kosher…
Yotam Ottolenghi, the London-based Israeli chef and master of vegetarian cuisine isn’t a veggie himself, but his cookbook “Plenty”, “is among the most generous and luxurious nonmeat cookbooks ever produced,” says Mark Bittman. [New York Times] Let the latke recipes start! Here’s one for apple and cheese-stuffed ones. [The Kitchn] With the opening of Kutsher’s…
Come November 15, New Yorkers need not pile into the upstate-circa-1950s-bound DeLorean to experience the hospitality and family atmosphere of Kutsher’s Hotel & Country Club — a classic of the Borscht Belt. With the opening date of Kutsher’s Tribeca fast approaching, the buzz is mounting, and it’s grabbing the attention of city dwellers that hold…
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