Amy Kritzer

Where There's Smoke

Kosher competitions abound north and south, and a new one is in the works.

08/23/2013
Special To The Jewish Week
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Kosher barbecue competitions started and first proliferated below the Mason-Dixon Line, but recently, Yankees are starting to hone in on the action – there’s a festival on Long Island, and a new one will launch in New Jersey next year.

Kansas City is world famous for its barbecue. Fotolia

'Schmaltzy' In Austin

At a quirky Texas food truck, the only meat is in the name.

06/28/2013
Special To The Jewish Week
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Tucked behind a bookstore on the grungier east side of Austin, Texas is the only Jewish-style food truck in a city known for its robust street food scene. Named "Schmaltz," which means both chicken fat and overly sentimental, the trailer paradoxically offers vegetarian food, such as falafel, kombucha and a vegan Reuben.

All the menu items are named after Jewish writers and artists. Amy Kritzer

The Better Blintz

Crunchy, creamy, gooey goat cheese and zucchini blintzes.

05/09/2013
Special To The Jewish Week
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The best thing I ever ate was a crepe off of a food truck in Paris. Perhaps it was because I consumed it at the fourth meal hour of 3:00 a.m., but I still dream of the soft yet slightly crunchy crepe oozing lots of gooey cheeses and fresh spinach. Once I started cooking Jewish cuisine for a living, I realized my beloved crepe was really just the French equivalent of Bubbe’s classic cheese blintzes.

How about a land flowing with cheese & cilantro sauce? Amy Kritzer
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Covet Thy Cheesecake

Celebrate Shavuot with mini snickerdoodle cheesecakes topped with peach bourbon compote.

05/09/2013
Special To The Jewish Week
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Shavuot is upon us, and this holiday always reminds me of two things: dairy, and turning thirteen. One reason we eat dairy on Shavuot is in recognition of the Israelites receiving the Ten Commandments on Mount Sinai. They instantly had to adopt the laws of kashrut, but without the necessary instruments to slaughter and prepare kosher meat, they opted for dairy – though they probably didn’t have the holy experience of tasting snickerdoodle cheesecakes.

From the Sinai Desert to Shavuot dessert. Amy Kritzer
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Pastry That Inspired Two Marriage Proposals

Dive back into chametz, post-Passover, with peanut butter and chocolate rugelach.

04/11/2013
Special To The Jewish Week
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Before I started my Jewish food blog, and developed a love for making lox, brisket and bagels, my passion was baking. I made elaborately decorated cupcakes, chunky chocolate chip cookies and layered birthday cakes. But my rugelach became what I was known for and continues to be my most requested treat. I have had no fewer than two marriage proposals over these cookies.

These rugelach prompted two marriage proposals from satisfied eaters. Amy Kritzer

Bye-Bye Matzah, Hello Pizza

Apricot, rosemary, blue cheese: create this flatbread, inspired by Bubbe's classic tzimmes.

04/09/2013
Special To The Jewish Week
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Now that Passover is over, only one thing is on my mind. Bread, and lots of it. Bagels, challah, muffins and, of course, pizza. One of my favorite things to cook with my Mom growing up, besides the classics -- rugelach, roasted chicken and latkes -- was pizza.

It really is worth making a tzimmes over this. Amy Kritzer
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Tzimmes Pizza 1
Tzimmes Pizza 2
Tzimmes Pizza 3
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