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Reprinted with permission from “The Mile End Cookbook.” Author Rae Bernamoff: What I love about our updated version of this peasant soup is that it’s based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable stock to which beets have been added. This is a really…
The secret to feeding a picky child? Matzo brei says Ruth Reichl. [Gilt Taste] Serious Eats hung out with one of our favorite chefs, Israeli-New Yorker Einat Admony. Check out their great Q and A. [Serious Eats] To Market, To Market. Take a tour of a Schwartz’s Kosher Supermarket in Williamsburg and see what Old…
Food porn alert: Eater gets a first look inside “The Mile End Cookbook.” Even the matzo looks mouthwatering… [Eater] Tips and ideas for cooking with the flavorful sesame, salt, sumac and herb mixture of za’atar. [Epicurious] Back-to-school tips from a new blog dealing with kosher, allergen-free living. [Kosher Food Allergies] At home with kosher culinary…
A new season means a new crop of cookbooks, and this fall’s set to be spectacular. Eater recently put up a two-part post with their top picks. From fresh spins on Jewish deli fare to Middle Eastern comfort food to new books by big names like Mark Bittman and Jacques Pepin, there’s plenty of volumes…
Catch a sneak peak of “The Mile End Cookbook,” which has a whole section on DIY deli. We’re getting hungry just thinking about it. [Grub Street] This week the Senate passed the farm bill. Now, on to the House! [New York Times] When it comes to food labeling, it looks like kosher is king. [NPR]…
Noah Bernamoff and Rae Cohen made quite the splash (at least in our circles), when they opened Mile End, a Brooklyn-based Montreal-style delicatessen, where they are pickling, curing and smoke everything from scratch. The two now plan to expand their business to Manhattan’s Nolita, where they’ll open Mile End Sandwich sometime around April 23 and…
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