In her book ‘1,000 Foods to Eat Before You Die,’ Mimi Sheraton offers the definitive word on making gefilte fish even a doubter will love.
A bagel-lover from north of the border takes offense at the treatment of the ‘mouthwatering goodness that is the Montreal bagel.’ She explains why the shmear is better in Canada.
The oldest bialy store in Brooklyn, and perhaps all of New York City, will soon close its doors.
Baking is caught somewhere between a science and an art. Chemical reactions take place at the same time as layers of cake are artfully constructed or sugar is exquisitely pulled and colored. Mastering both the art and the science takes endless hours of practice or unfailingly good guidance. It is just this type of guidance that Sarabeth Levine, the owner of Sarabeth’s restaurants and jam maker, shares with home bakers in her new book “Sarabeth’s Bakery, From My Hands to Yours.”
Like any rabbi, Robert Sternberg has seforim, volumes of Jewish learning and commentary, at home. But he may be alone among his peers with a collection of 500 cookbooks, many of which extend far beyond Jewish cuisine.
Mimi Sheraton, the iconic restaurant critic for the New York Times from 1975 to 1983, is known for balancing traditionalism with an open mind. A longtime resident of New York City, she has chronicled the ever-changing restaurant scene with incomparable precision. Sheraton, who is currently writing for the New Yorker, recently sat down with JCarrot to share her thoughts on how Jewish food has changed in New York City and what role the cuisine plays in her own kitchen.