A list of our favorite Jewish cookbooks of 2017, from authors including Joan Nathan, Yotam Ottolenghi and Deb Perelman.
For this delicious cocktail, vodka is infused with sumac, a tart spice Ottolenghi often incorporates into his recipes.
Israeli food meets NY Deli in London, a Jewish eatery opens in Poland, an L.A. hotspot serves Korean “latkes,” plus everything happening in the world of Jewish food.
We had the pleasure to chat with the famous chef duo Yotam Ottolengi and Sami Tamimi during their New York visit. The location couldn’t be more perfect – immersed in the colorful smells of Kalustyans Spice Market in Manhattan, we could focus on one key question: What are the flavors that define your hometown?
So bold are the flavors in “Ottolenghi: The Cookbook” that author Yotam Ottolenghi said he and his partner considered beginning it with a warning: if you don’t like lemon or garlic, skip to the last page.
Yotam Ottolenghi and Sami Tamimi’s latest cookbook called ‘Ottolenghi’ is tantalizing. We give it a test spin and share two recipes for Rosh Hashanah.
The 2013 cookbook lineup is looking good. For the home cook in search of Yiddishkeit, these five volumes in particular are worth adding to your wish list.