Mile End
8 Crazy Latkes For 8 Crazy Nights
2017 is the year of the magnificent potato pancake mashup.
‘The Mystics of Mile End’ Takes You Inside Hasidic Montreal
In her debut novel, Sigal Samuel tells the story of a dysfunctional Jewish family obsessed with climbing the Kabbalah’s Tree of Life — even though they don’t believe in God.
The Weekly Dish
Everything you need to know about restaurant openings and closings, chefs on the move and tasty events happening in the world of Jewish food.
Mile End Goes Middle Eastern
Mile End executive chef Eli Sussman is boarding New York’s Israeli-food bandwagon, announcing a new five-course dinner menu inspired by Middle Eastern Jewish cuisine.
125 Years of Katz's Deli
When it comes to deli, no one does pastrami on rye quite like Katz’s. The famed monument to meat celebrates its big anniversary with its first book.
How Ashkenazi Food Became Trendy in Israel
The story begins with a plate of tongue, which may terrify people nowadays but its tenderness and delicate flavor were once favored by children and adults alike. We ate some at Cafe 48 in Tel Aviv after two or three other courses. One of them was a divine sweet cornbread with sour cream and red chili, perfect as a comfort food for a morning hangover. Yet the tongue managed to activate not only the taste buds and pleasure sensors but also the mind. The four slices of meat were thick, not like the thin ones Grandma used to serve, but the texture and flavor brought back childhood memories. Despite the modern look and the addition of green leaves, the course – served with fresh horseradish and cornichon pickles – excelled in delivering a familiar sweetish taste that caused a twinge of nostalgia.
Mile End, Russ and Daughters Both Plan Bars
What’s better than a pastrami on rye? Having that sandwich with beer, of course. Two classic Jewish eateries, Russ & Daughters and the Mile End, are venturing into late night territory.
Can a Haggadah Inspire a Gourmet Meal?
Perched on a massive dais at Manhattan’s tony Four Seasons restaurant, Edgar M. Bronfman and wife Jan Aronson talked up their new “Bronfman Haggadah” at a crowded reception this week. “Passover’s the one night of the year when children come to the table without being pissed off,” joked Bronfman, whose writings Aronson illustrated in her signature nature-inspired style.
Shorty Goldstein's Set To Bring Old Shul Deli to SF
“It is so wrong for a deli customer to be served a knish that’s been put in a microwave,” lamented Michael Siegel, a successful San Francisco chef who is poised to open his own new Jewish deli in late January. At his place, almost everything will be made from scratch. “It’s time to bring the pride and love back into deli food,” Siegel said.
Brisket: The Holy Grail of Jewish Food
The truth about brisket is that your bubbe’s is probably the best. It’s probably better than my bubbe’s, and better than your neighbor’s bubbe’s, and while no two brisket recipes are the same, we’re all right when we say our briskets are the best. Past that, there aren’t a whole lot of definitives — even the terminology can get a little shady — which is exactly why putting five brisket aficionados on stage to talk about the comfort meat was more than fascinating.
