Jews and Arabs appaerently still can’t work out terms for a mutually acceptable nation for the Palestinian people. But Saveur, an upscale food magazine, has it all figured out. Throughout an opulently photographed feature headlined “Heart of Palestine” in Saveur’s December issue, writer Nancy Harmon Jenkins — who’s written cookbooks on the Mediterranean and Italy…
High-end kosher burgers take Manhattan. [YeahThatsKosher] If you’ve never heard of za’atar, an herbal Middle Eastern spice blend, you’re missing out. Try it on flatbread, popcorn or in a Shabbat-worthy roast chicken recipe. [The Kitchn] Saveur’s Best Food Blog Awards winners are up. Peruse the list for mouthwatering photos, recipes and new food voices to…
The Jewish Week shares the story behind a kosher vegetarian bacon salt. Magen Tzedek, which offers an ethical seal of approval to kosher food producers, responds to a claim by orthodox organization Agudath Israel, that the seal is attempting to change the definition of kashrut. Read both pieces on JTA. We’re thrilled that you’re a…
This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami. Can you handle more pastrami? If so, check out Jamie Geller’s recipe for pastrami kugel on kosher.com….
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