Israeli Mezze Meets NY Deli in London. When opens in London on October 15, look for house-smoked fish, hand-rolled bagels and a menu “somewhere between a Tel Aviv mezze and a New York deli,” according to owner Joel Braham, who’s taking inspiration from “fantastic places like the Mile End Deli and Russ and Daughters in…
Getty Images “Quietly, unexpectedly — and without anybody bothering to consult me — Jewish food has become really, really good,” The Guardian’s food critic Jay Rayner said at London’s Jewish Book Week earlier this month. “Frankly, I’m appalled.” Rayner was referring to London’s new love affair with Middle Eastern food. Salt beef and bagels and…
(Reuters) — Israeli-born chef Yotam Ottolenghi serves up tips to jazz up vegetarian dishes in his newest, best-selling cookbook, “Plenty More.” In the book, his fourth, Ottolenghi focuses on techniques like braising and roasting to extract flavors. He also showcases spices and condiments from Asia, Middle East and North Africa. The 46-year-old chef and certified…
Holiday menus at my house are a puzzle indeed. My sister and her husband don’t eat red meat or chicken. Our dear family friend Cecile is allergic to fish. Pasta doesn’t feel festive — and anyway, there’s always someone going gluten-free. All this means no brisket, roast chicken, baked salmon or Bolognese for us. Just…
Photograph by Jonathan Lovekin © 2014 Serves 4 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1 1/3 cup) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1½ cups Arborio or another risotto rice…
Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
Kramer and her business partner ate at Haj Kalil, an Arab restaurant in Jaffa, Israel. / Photo courtesy of Sara Kramer Sara Kramer is not the first busy New Yorker to feel the alluring pull of the West Coast. But she might be the first heading there with Turkish Urfa pepper and za’atar, Middle Eastern…
We LOVE Yotam Ottolenghi (and hope you do too). He dishes on his favorite cookbooks. [Serious Eats] What makes a perfect bagel? Mary Ting Hyatt tries to answer the unanswerable. [The Kitchn] If that made you hungry, here’s where to get 10 of the best bagels in New York. [Village Voice] How to Throw the…
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