Food & Wine | The Good Book

05/13/2014 | Section: The Good Book
Molly Wizenberg at Greenlight Bookstore. Lauren Rothman/JW

04/23/2014 | Section: The Good Book

"Recipes Remembered" by June Feiss Hersh.

When Florence Tabrys was 14 years old, Nazis occupied her small hometown of Szydlowiec, Poland. Three years later, she and her younger sister were sent to a munitions factory. They were later shipped from concentration camp to concentration camp before they were eventually liberated from Bergen Belsen in 1945. They never again saw their parents or their five other siblings.

Tabrys doesn’t often talk about her experiences during the Holocaust, but she spoke to June Feiss Hersh about her memories for the 2011 book “Recipes Remembered: A Celebration of Survival.”

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.