Two hundred people were present for a weekend of cooking demos, discussions and copious quantities of great Jewish cuisine.
A group of chefs, bubbies and food mavens gathered last week to talk about recipes that influenced their lives, then shared a fabulous feast.
Imagine you are on a deserted island: what Jewish foods would you want to munch on? We asked some of our favorite food luminaries. Their answers are mouth-watering and hilarious.
For the first time ever, the Forward 50 was launched with a profile celebrating a gay Jewish woman — and the kvelling was just starting for gay Jewish achievers.
As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who really know what they’re talking about when it comes to food.
Passover is almost here and it’s never too early to start your menu planning. The Forward’s Devra Ferst and Heritage Radio Network’s Leah Eden teamed up for this special Passover Food Podcast. Devra sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefiltaria, to discuss what makes gefilta gefilta. And, Leah chated with Mitchell Davis, Vice President of the James Beard Foundation and host of Taste Matters, about what the Passover Seder looks like at the James Beard House.
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.
Pickled calf’s hoof and shmaltz-and-matzo kishke were on the menu at a nine-course Shabbat dinner hosted by some of the country’s greatest Jewish culinary innovators.
If Jewish chefs were rock stars, then the weekend of October 12-14 would be their Lollapalooza, a veritable festival of culinary treats and talk. As part of the NYC Food and Wine Festival, Noah and Rae Bernamoff, the minds behind the Montreal-style deli Mile End, are co-hosting a nine-course Shabbat dinner, complete with bone marrow matzoh balls, deconstructed babka, and braised lamb brisket from many of the top Jewish restaurants across the country. (As the website remind eaters, those with dietary restrictions need not apply.)