Marakesh Carrot Tsimmes goes well with a swirling of sauce from any warm and rich main dish.
Two preparations of the classic dish – one with meat, one pareve – with no added sugar.
What does tzimmes have to do with the fraud trial of the New Jersey senator Robert Menendez?
For most of us, Thanksgiving is a time to overindulge, give in, and stuff ourselves to the brim — not so different from most Jewish festivals that revolve around food. You’re probably expecting me (a holistic health counselor and nutrition student) to give you a list of all the things not to eat, right? Well, what if I told you that you could eat to your heart’s content on Thanksgiving, with a small catch? Follow 4 simple tips.
This week The Jew and the Carrot celebrates the first anniversary of its re-launch. In honor of the milestone, we took a deeper look at the roots of our namesake veggie — the carrot and its tangled Jewish past.
Last month on JCarrot, Renee Ghert-Zand uncovered shul cook-offs from New York to the Deep South — whether it’s BBQ, brisket, cholent or holiday foods, Jewish cooks are facing off in fierce and friendly food contests like never before. So one might expect that the mother of all of these, the Man-O-Manischewitz Cook-Off, which bills itself as the only national kosher competition, would focus on Jewish food. But in a surprising way, this year’s contest didn’t.
“California Kosher,” reshaped a generation of Californians’ understanding of kosher cuisine when it came out in 1991. The book was intended to celebrate the variety of fresh fruits and vegetables available in California virtually year round and the diverse cultural and culinary influences surrounding the Los Angeles Jewish community, says Pearl Roseman the editor of the book. In honor of the book’s 20th anniversary this year, an expanded and updated edition will be printed and an accompanying blog highlighting California Jewish cuisine is already up and running.
As a present for his 50th birthday, Lorin Sklamberg gave his fellow Klezmatics band member, Frank London, a high-end kitchen knife. That’s because they’ve been cooking and eating together for 30 years — as long as they’ve been making music.
If you’re like us and cannot wait to see what’s in store for the Bon Appetit relaunch, check out Eater’s interview with the magazine’s editor-in-chief, Adam Rapoport.