Jewish Soul Food, Pumpkin Added

In honor of Thanksgiving, we tweak the knish.

11/11/2014 - 19:00
Food Writer

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any Jewish dish delicious, even ones that seem a bit bizarre to the modern palate.

A pumpkin-spiced dough and a homemade cranberry mustard sauce. Amy Kritzer/JW

Q&A With Chef Jay

Chef Jay Weinstein talks ethical cooking, kashrut, and chocolate syrup.
04/22/2013 - 20:00
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.

Jay Weinstein

Picnic Platter

Try a chic take on the standard chips and dip with salad.
04/15/2013 - 20:00
Food & Wine Editor

Now that spring has found its way to New York City, grab a blanket, a basket, and a bottle of sunscreen and head out to the park for a lunchtime picnic. Bon Appétit has some great picnic recipes for a cool and casual meal.

Picnic lunches make springtime special. Fotolia.

Passover Advice From The Morgans

The husband-and-wife team of writers and vintners share some tips, and some recipes.
Special To The Jewish Week
02/27/2013 - 19:00

Kosher wine aficionados are probably familiar with the name Jeff Morgan. He started what has become the most successful kosher winery to open in California in the last decade: Covenant Wines. Covenant produces critically acclaimed, top-shelf wines from Napa Valley, including Cabernet Sauvignon, Russian River Chardonnay, and Dry Creek Valley Sauvignon Blanc. 

However, many fans of Covenant Wines may not be aware that Jeff, in collaboration with his wife, Jodie, has written seven cookbooks. 

Jeff Morgan in his Covenant Wines vineyards in Napa Valley, CA. Photo courtesy Covenant Wines.

Pomegranate Tartlets

09/03/2012 - 20:00

2 ½ cups flour
1 cup butter or margarine
½ cup sugar
1 large egg

2 cups milk
½ cup sugar, divided
3 tablespoons butter
Pinch salt
¼ cup cornstarch
3 eggs plus 1 egg yolk
3 tablespoons butter, diced into pieces
2 teaspoons vanilla
¾ cup pomegranate juice
1 cup pomegranate arils

Pomegranate Tartlets.

Chocolate Pomegranate Cupcakes Cake

09/03/2012 - 20:00

1 ½ cups pomegranate juice
1 cup (225g) granulated sugar
¾ cup (170g) soft unsalted butter or margarine
2 large eggs
¾ cups buttermilk or soy milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ¾ cup flour
2 ½ tablespoons cocoa powder
2 teaspoons baking soda
pinch salt

1 cup pomegranate juice
¼ cup flour
1 cup (2 sticks) unsalted butter or margarine, softened
1 cup sugar

Ashkenazic Stewed Root Vegetables with Beef (fleishig tzimmes)

From Gil Marks’ “The Encyclopedia of Jewish Food” Makes 6 to 8 servings main course servings
Special To The Jewish Week
09/03/2012 - 20:00

3 pounds beef brisket, flanken, or chuck; or 4 pounds short ribs (whole or cut into 6 to 8 pieces)
2 tablespoons vegetable oil or schmaltz
2 medium onions, halved and sliced
1 to 1 ½ pounds carrots, sliced into rounds
2 pounds (6 medium) sweet potatoes, peeled and quartered; or 1 pound sweet potatoes and 1 pound white potatoes; or 12 ounces parsnips
2 to 3 cups pitted prunes, or 1 ½ cups prune and 1 ½ cups chopped dried apricots or peaches (optional)
½ to ¾ cup honey, granulated sugar or brown sugar

Ashkenazic Stewed Root Vegetables with Beef .

Turkish Leek Patties (keftes de prassa)

From Gil Marks’ “Olive Trees and Honey” • Makes 24 patties
09/03/2012 - 20:00

2 pounds (about 10) leeks, white & light green parts only, cut into thin lengthwise slices and washed
2 to 5 cloves garlic
1 ½ teaspoons table salt or
1 tablespoon coarse kosher salt
1 cup mashed potatoes
About ½ cup matzah cake meal,
fresh bread crumbs,
or finely ground walnuts
3 large eggs, lightly beaten
1 tablespoon vegetable oil
or melted butter
About ½ teaspoon ground
black pepper
¼ to ½ teaspoon freshly grated

Turkish Leek Patties.

Lightening Up The Latke

Eat your fruits and vegetables — in the unlikeliest of dishes.
12/05/2011 - 19:00
Special To The Jewish Week

Crispy, hot potato latkes are de rigueur in most households during the eight days of Chanukah. But the dish’s religious traditions lie in its preparation – frying – and not in its main ingredient – potatoes. So why use them at all? This year, spice up your latkes with different flavors and ingredients, and replace the potatoes with other kinds of vegetables, or even fruits.

Leek latkes, above.

Red Velvet Cupcakes With Cream Cheese Frosting

A dairy treat for Shavuot or year round.

06/02/2011 - 20:00
Editorial Assistant

I tend to stick to pareve desserts for most of the year – it’s just easier when it comes to Shabbat meals and often during the week.

But Shavuot – that is the time to dream of rich cheesecakes, sweet blintzes and decadent danishes. I certainly have grand cheesecake plans for this year, it is also nice to indulge in a touch of dairy desserts without going overboard. These red velvet cupcakes, with a sweet and creamy frosting, hit the spot.

Red Velvet Cupcakes with Cream Cheese Frosting. Photo - Amy Spiro
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