Chef Jay Weinstein talks ethical cooking, kashrut, and chocolate syrup.
Food & Wine Editor
From humble beginnings washing dishes at a local restaurant in Long Island, New York, chef Jay Weinstein has made a name for himself in the culinary world. Weinstein has written three food and cook books and teaches at the Natural Gourmet Institute where he recently held a class on cooking “kosher with confidence.” The Jewish Week spoke with Weinstein about his passion for food, the ethics of eating and the best bite in New York.
Glossy pictures, healthy living and iPad apps are just some of the ingredients making up a 21st-century Jewish recipe collection.
Gone are the days of the spiral-bound, synagogue-issued cookbooks, with six untested instructions for broccoli kugel, recipes printed five to a page and no photos in sight. Today’s kosher cookbooks are filled with tried and tested recipes, full-page color photos, tips for healthy living — and may not even be printed at all.
Once upon a time, Jewish home cooks planning a holiday meal swapped recipes over the kitchen table, scribbled down Grandma’s secret ingredients on index cards, or simply paged through cherished (and often food-stained) cookbooks.
Today, they’re more likely to check the Internet. And thanks to Tamar Genger, a new site, JoyOfKosher.com, enables kosher cooks not only to share recipes, but to plan menus and read about kosher restaurants around the world.