Remembering Mimi Sheraton: 5 great Jewish recipes
The renowned Jewish food critic, author and Forward contributor has died at age 97
Mimi Sheraton
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Food Gefilte Fish To Eat Before You Die
Gefilte may be the most ubiquitous fish dish in the Jewish culinary lexicon, whether we’re talking about the mass-produced, jarred versions available at supermarkets or the ready-made kind from kosher-style delis and dairy appetizer stores. But it is also the most celebratory fish dish, closely related to the haute-cuisine triumph quenelles de brochet. Essentially a…
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Food Why Montreal Bagels Are Better!
Dear New York City bagel-lovers, As a Montreal export to New York, I take offense at your treatment of our version of the mouthwatering goodness that is the Montreal bagel. Granted, I’m aware that I’m in the minority on this issue. Any five-second conversation with my colleagues at the Forward combining the word “Montreal” and…
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Food What’s the Best Bagel in New York City?
In the Forward’s first Food & Drink special section, coming out this Thursday, we trace the 600+ year history of the bagel. But where’s the best bagel in New York City? Read on to find out. New Yorkers are an opinionated bunch. And few subjects are as polarizing as the city’s best bagels. When the…
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Food Legendary New York Bialy Shop To Close
The oldest bialy store in Brooklyn, and perhaps all of New York City, will soon close its doors. The long-lived Coney Island Bialys and Bagels, which has been in operation since 1920, is calling it quits. Proprietor and baker Steven Ross said his 91-year old company was a victim of the economic downturn and the…
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Food Kitchen Talk: Sarabeth on Brunch and Rugelach
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…
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News Rugelach
Makes 3 dozen cookies Baker’s Note: Be sure that the cream cheese is well softened before creaming it with the butter. Let it stand at room temperature for at least 2 hours. Use full-fat cheese. 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes 8 ounces cream cheese, softened, cut into…
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Food The Rabbi’s Cookbook Collection
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. The Denver native, who was ordained at an Orthodox yeshiva in Jerusalem and now has a congregation near…
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