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Matt Rees takes a very close look at Ariel Sharon’s eating habits and what they meant. [Salon] Where can you get great shakshuka in New York City? Lauren Shockey dishes on the places. Village Voice Josh Ozersky and Mark Bittman duke it out on the issue of industrial food. [Time] The end is near for…
The debate whether to boycott Israeli products at the Park Slope Food Co-op continues. [WNYC]. A recipe for pickled tongue? Ah, it would make your bubbe proud. [Serious Eats] A chef-turned-rabbinical student struggles with eating food on Shabbat that was prepared in advance, which doesn’t compare in taste as food just made. [Tablet] The James…
As you know, we at JCarrot love pickles (try our quick summer pickle recipes here). Serious Eats shares some creative ways to use leftover pickle juice. They also conduct a jarred pickle taste test. See which pickle is the winner. In this week’s New York Times dining section, Julia Moskin writes about how to use…
Once you’ve made JCarrot writer Blair Nosan’s cream cheese, try making the bagels to go with the schemear, Serious Eats shows us how. Three mega-chefs (Susan Feniger, Suzanne Tracht and Nancy Silverton) cooked for 100th anniversary of the Jewish Federation of Greater Los Angeles and shared how being Jewish relates to their cooking, the Daily…
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