Food & Wine | The Good Book

01/10/2014 | Section: The Good Book
The Foot Network is freezing out Allen Salkin, author of a book about it. Photo courtesy Allen Salkin

Former New York Times reporter Allen Salkin interviewed more than 200 people for his riveting expose: “From Scratch: Inside the Food Network.” The book, which was ranked among the top 10 of 2013 by NPR, reports controversial stories about some of the food network’s stars. In it, Salkin chronicles the rise of Emeril Lagasse, Paula Deen (who cooked fatty foods without disclosing she had diabetes and then later fell from grace amid reports of racist comments) and Chef Robert Irvine, who was replaced for a season of “Restaurant Impossible” after questions emerged about his resume.

11/25/2013 | Section: The Good Book
Paula Shoyer is a kosher baking maven. Photo courtesy Sterling Publishing Co.

It’s a story of self-discovery so common as to be almost part of American mythology. A young American woman finds herself in a charming European city, miles away from the fast-paced Northeastern metropolis she calls home. Walking along the rain-swept streets of these new surroundings and inspired by the magnificent pastries in the bakery windows, her mind starts to wander into the fanciful land of “What if?” On a lark, she decides to do something whimsical, non-practical and entirely fun – she enrolls in a baking class in Paris.

11/19/2013 | Section: The Good Book
Winter squash ravioli, to go with turkey this Thanksgivukah, from the third Made Easy book. Photo courtesy Mesorah

Since Thanksgiving – not to mention Thanksgivukah – is famously the holiday of beloved sides, we at JW Food & Wine thought it high time that we cracked open Victoria Dwek and Leah Schapira’s new “Starters & Sides Made Easy” (Mesorah Publications).

10/08/2013 | Section: The Good Book
Squash accompanies this brisket, tenderized with cider. Caren Alpert

"The Artisan Jewish Deli at Home:" a book review by Amy Kritzer

08/26/2013 | Section: The Good Book
Shabbat at Shorepath. Rachel Goldrich

Tucked away behind quaint street of shops and lobster-filled eateries lies the Shore Path Cottage, an oceanfront bed-and-breakfast – but don’t look there for lobster.

08/20/2013 | Section: The Good Book

A century ago, the tenements of Mulberry Street were filled with Italian nonni, or grandmothers, who cooked and cleaned and shopped with a take-charge style and amazing skill.

08/13/2013 | Section: The Good Book

Liz Neumark realizes that she may not be able to change the world. But she’d like to change the next meal for people who don’t yet understand the links between farm and table, between a carrot that’s just been pulled out of the ground and an unforgettably flavorful dinner.

07/16/2013 | Section: The Good Book
Michael Pollan. Photo credit: Alia Malley

Driving through the California farmland near my home, I was listening closely to an interview on National Public Radio with Michael Pollan. He’s a hero in these parts, and I was really surprised to hear him say that he’s had to eat restaurant food while on tour for his new book, “Cooked: A Natural History of Transformation.”

07/08/2013 | Section: The Good Book
All the menu items are named after Jewish writers and artists. Amy Kritzer

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.

06/03/2013 | Section: The Good Book
Katz's strikes a balance between old and new. Richard Koek
"Chicken-in-a-pot." Photo courtesy Richard Koek

It’s moments like last Friday night at Katz’s Delicatessen that validate my reasons for moving to New York.  

I’ve always been fascinated by American history and one of the things I appreciate most about New York, having moved here almost two years ago from the California Bay Area, is its age. When I came to Katz’s Shabbat dinner to celebrate its 125th anniversary, I couldn’t help but admire the deli’s ability to maintain its old-fashioned charm in the middle of this modern metropolis.

The deli’s enduring legacy comes from its ability to adapt to change while also maintaining its traditions. Each of the four courses at the Friday night feast reflected this balance of old and new.