Food

The New Hotel Food Wars

Gastronomic creativity becomes a competitive selling point for Jerusalem establishments.

Special To The Jewish Week
03/24/2015

Like a jazz musician setting a standard tune to a Latin beat and turning tradition on its head, the chef at the Inbal Jerusalem says he might serve “a gefilte fish with a Jerusalem culinary accent or a Shabbat-morning chulent with a Mediterranean influence.”

Noted Leonardo Plaza Hotel chef Shalom Kadosh

Gentrification Spurs Black-And-White Cookie Company's Move

Israel Beigel Baking Company says production will continue without pause in Canarsie after sale of Clinton Hill facility.

11/06/2014
Staff Writer

Fans of Beigel's black-and-white cookies can breathe a sigh of relief. The century-old kosher goods company will still supply New York City with its trademark treat, despite the sale of the company’s baking facility, reported earlier this week.

Beigel calls the iconic black-and-white their 'trademark' cookie. via beigelsbakery.com

In Israel, Biblical Land-Use Laws Call For Creative Workarounds

10/01/2014

Jerusalem - On Friday (Oct. 3), when Israeli Jews sit down for their pre-Yom Kippur meal, prior to the Day of Atonement fast, many will be discussing where to buy their produce during this agricultural sabbatical year.

'Crumbs' Cupcakes To Close All Doors

A kibbutz-inspired baked goods empire fails, telling arriving workers to go home.

07/08/2014
Jewish Week Correspondent

After several weeks of public financial difficulty, Crumbs Cupcakes has announced that by the end of Monday they would permanently close all of their locations.

The end of an era. Michael Datikash

Supper Club Goes Kosher

Hire-a-chef network seeks new market among observant Jews. Duck a l'orange, anyone?

07/02/2014
Staff Writer

In a candlelit penthouse in Brooklyn, thirty guests mill about with basil cocktails in hand. Handcrafted canapés are brought around on delicate china trays, and the crowd samples tartare of mackerel and mushrooms stuffed with a white wine and herb mixture.

Chef Ygael Tresser prepares Red Fruit Mille Feuille for dessert. Courtesy of Chana Blumes.

Kosher Food, Passover foods,promotional advertorial

Osem USA Launches $2,500 Grand Prize Sweepstakes through Social Media 
 
Share your connection to Israel with Osem this Passover
 

Memory And The Mediterranean Diet

New study suggests additional benefits of Israeli-style eating, even as Israelis are consuming more meat and fast food.

Jewish Week Book Critic
05/08/2013

When Golda Meir first visited Kibbutz Merhavia in 1921, she found the members eating “terrible food” like uncooked vegetables and olives.

The famed Mahane Yehuda market in Jerusalem.

Shabbos Cooking

How do you make the perfect meatball? Video blogger Aaron Herman shows you in his latest video.

Cookin' up Candy

Experiment in the kitchen this Passover

04/05/2012
Online Jewish Week Columnist

If you've made it this far: Congratulations. The cleaning, scrubbing, scraping and burning is all over. So with the hard part behind you, take some time this Hol Hamoed to have fun in the kitchen and whip up some delicious, and obviously kosher for Passover, candy!

Candied orange peel and peppermint patties. Photos by Amy Spiro

Curried Rice Salad

A colorful, flavor-filled side dish to adorn any table

01/20/2012
Jewish Week Online Columnist

Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.

Curried rice salad.
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