Photo: Shulamit Seidler-Feller Fresn, or the Yiddish word for intense eating (in this case, in the best possible way), is really the only word to describe a day spent feasting and exploring Brooklyn with Jewish cookbook author and New York Times Dining section writer Joan Nathan. Last Wednesday I, along with food writer Jeffrey Yoskowitz,…
Epicurious gives us some “Yom Kippur Recipes and Menus” including ones for Yemenite holiday soup, plumb dumplings and some traditional Jewish fare. The LA Times explores different break fast traditions of Jews around the world. “A former army man’s boutique brewery may change the face of Israeli beer,” according to Haaretz Nikki Cascone, “Top Chef”…
It seems only fitting that a restaurant so dedicated to treyf that it named itself after the term for unkosher food should open during Passover. The brainchild of Jewish chef Jason Marcus and manager Heather Heuser, Traif — they spell it differently than we do — will have its soft opening this weekend in Williamsburg….
It’s Karp vs. Salmon in the strange story of the Israeli rabbi who declared salmon non-kosher. If you thought Rabbinic ruling which pronounced New York water treyf was not odd enough, in recent weeks Rabbi Moshe Karp of Modi’in Illit (Israel) damned salmon, halibut and flounder as no longer kosher due to Anisakis, a tiny…
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