San Francisco is famous for its many coffee shops, book stores and taquerias but a good Jewish deli is hard to find. To my surprise, I’ve encountered two delis that have only opened in the past year and that deliver Jewish deli foods with a California twist – pastrami sandwiches and matzo ball soup prepared…
He won a slew of awards, had his books translated into multiple languages, and captured the soul of Jewish Montreal in novels like “The Apprenticeship of Duddy Kravitz” and “Barney’s Version” — both adapted into big-budget Hollywood productions. But Mordecai Richler doesn’t merit the renaming of a street or other public place in the Plateau…
Photo: Shulamit Seidler-Feller Fresn, or the Yiddish word for intense eating (in this case, in the best possible way), is really the only word to describe a day spent feasting and exploring Brooklyn with Jewish cookbook author and New York Times Dining section writer Joan Nathan. Last Wednesday I, along with food writer Jeffrey Yoskowitz,…
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…
In the world of Jewish food, the iconic deli and the sustainable food movement seem like strange bedfellows. But in a post-Alice Waters world such is no longer the case, at least according to an article by Julia Moskin, “Can the Jewish Deli Be Reformed?” in today’s New York Times. Delis, which once thrived on…
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