(Photo: Peter Morehand) This Tuesday, Manischewitz daringly went where no other matzo maker has ever gone. The company attempted to bake (or should we say build?) the largest matzo in history — 336 times a regular matzo sheet — in honor of the opening of its new headquarters, in Newark, N.J. Rabbi Yaakov Horowitz (pictured…
A 4,500-word story in this week’s Village Voice tells the tale of Solange Lambert and Cosmo Salerno, coupled residents of Brooklyn “adult home” Surf Manor who are fighting to move into a state-subsidized apartment. But the story carries a heavily Jewish subtext. “As with most other adult homes in the city, Surf Manor’s operator, Robert…
Criticize any national or ethnic cuisine and you’re spoiling for a fight. So writer Josh Ozersky knows he’s stepping on a land mine when he writes, on the Web site of Time, that “Jewish food is awful.” Having launched his attack, however, the Jewish Ozersky quickly retreats, clarifying that he’s limiting his discussion to “the…
Passover always makes me wonder whether life is meant to be hard. This thought starts rearing its head often before Purim, when those who take seriously the mission of spring cleaning are already on schedules of windows, curtain, light fixtures, and the drawers in the corner of the closet that have not been touched since…
When I first baked matzo in my clay oven in Israel, I tried to find native wheat to use in my recipe. After all, the first wheat varieties evolved in the Fertile Crescent and were likely used in the first pieces of matzo baked. Search as I did, I was unable to find any heritage…
Matzo is bread made from flour of members of the wheat and barley families mixed with water and then, to avoid engendering hametz, baked within 18 minutes of mixing. Historically, it was customary for each household to bake their own matzos. The result would be virtually unrecognizable to modern American Jews, it was a relatively…
More and more, young Jews and families are creating their own Passover traditions in restaurants. Joan Nathan reports for the New York Times. Just in case you didn’t get enough Passover dessert ideas from our post yesterday, check out Smitten Kitchen’s blackberry and coconut macaroon tart. One last dessert idea: matzo toffee with chocolate, almonds…
Chef Eldad Shem Tov, who trained with some of Europe’s best chefs, is trying to bring Israelis inventive upscale culinary options like never before. But will his Jaffa-based food experiment survive? Haaretz reports. New York Times Op-Ed page connects Denmark’s blazing innovation in food and new green technologies. René Redzepi, the chef at Copenhagen-based Noma,…
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