“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…
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. It is accordionist Sklamberg’s and trumpeter London’s love of food — traditional Ashkenazi food, in…
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. Fifteen Boston-area chefs attempted to update Jewish food at the “Beyond Bubbie’s Kitchen’’ event held last Sunday. Tzimmes inspired Japanese yam maki and culinary ruminations on borscht led…
It was a truly grim day for the food world when culinary magazine giant “Gourmet” closed last November. The magazine, which ran from 1941-2010 helped America understand food at their dinner table, at restaurants and abroad. So it was with excitement that I purchased the new “Gourmet Quick Kitchen” special edition magazine that debuted last…
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