A group of chefs, bubbies and food mavens gathered last week to talk about recipes that influenced their lives, then shared a fabulous feast.
A gift from a mysterious “fairy” on a Friday afternoon heralds the Sabbath, as well as the founding of the Jewish Food Society.
Naama Shefi’s exciting new project is dedicated to preserving and revitalizing Jewish food traditions.
Pop-up restaurants around New York City serve some of the most exciting Jewish food in the country: Iraqi soups, Persian Shabbat feasts and hummus as creamy as any in Jaffa.
At this year’s LABA project, fellows who are food writers, artists and even a baker, study Jewish texts and allow them to influence their work. The results are fascinating — and tasty.
Whether they’re influencing policy, curing pastrami or turning out beautiful plates of kosher fare, these food professionals give us a peek into the hot topics for 2013.
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.
Israeli Naama Shafir is the first Orthodox woman to star in American college hoops. When on the court, she doesn’t have to worry about the headlines from back home.
If there is one teaching that I remember most from my summer camp Shabbats, it’s that part of being a Jew is challenging your beliefs about God: evaluating and re-evaluating your relationship with God, discussing, and possibly questioning a supreme being’s existence. Whether or not you agree with this idea, it appears that a similar evolving principle can be applied to Jewish cuisine. Simply mentioning the term “Jewish food” often sparks a heated debate and questions arise: Is there such a thing? Where exactly does it come from? What defines it? Is it kosher? Can I eat it with chopsticks?
The Sisterhood, of course, isn’t the only place where “Jewish women converse.” The blog also co-produces with Lilith magazine a Women’s Roundtable podcast. And Forward editor Jane Eisner co-hosts with Rachel Sklar The Salon, a Jewish Channel television show that brings together Jewish women with a wide range of perspectives.