Chanukah and Thanksgiving are both holidays in which food — latkes for Chanukah and roast turkey for Thanksgiving — is a significant part of the celebration. For the first time in 115 years, and for only the third time since President Lincoln made Thanksgiving a national holiday in 1863, Thanksgiving will occur during the eight days of Chanukah. So for many American Jews, a meal combining fried latkes and “turkey with all the fixin’s” will be an absolute must for dinner on Thursday, Nov. 28.
The Israeli Chief Rabbinate issued an official warning that the Masorti Movement’s kosher certification is invalid and illegal after a boutique winery in the desert town of Miztpe Ramon decided to seek certification from the pluralistic movement affiliated with Conservative Judaism, according to Haaretz.
These days, serving liquor with breakfast is seen as taboo, as popular culture suggests that it’s “indecent” to drink, particularly hard liquor, before noon. However from colonial days until well into the 20th century, liquor was a staple of the breakfast table, and for many the liquid “eye-opener” was a regular part of one’s morning ablutions. And while the break-the-fast meal isn’t exactly a morning affair, it’s light fare, brunch-like quality makes a splash of alcohol a bit more palatable.
Green chili peppers make this dessert a slightly savory tart ideal for ringing in 5774.
It’s hard to believe that summer is nearly over and the High Holidays are upon us. First up is Rosh Hashanah, the Jewish New Year: very similar to secular New Year’s, except with less cheap champagne and more apples and honey. Much like every Jewish holiday, there are customs and symbols for the day, including especially the practice of eating sweet foods for a sweet new year: pomegranates, dates, beets and the iconic apples-and-honey combo.
Pickling is the new craze, but Jews have been doing it for centuries.
“Everything old is new again.”
In the world of food trends, this has always been true: just like your mom’s bellbottom jeans, which once seemed so dated but which experienced a resurgence in popularity in the ‘90s, dishes once considered passé have come back with a vengeance: think of fondue (currently on the menu at the popular Manhattan restaurant ABC Cocina); the classic cocktail craze that’s sweeping the entire nation and pickles.
Pairings for starchy delights as well as fruity fall desserts.
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Reims and Bialystok would seemingly have little in common: one is a cathedral town in Burgundy, the other an industrial city in northeast Poland. Yet the sparkling wine of the one — Champagne — seems to be made to go with the starchy, fatty, “hemishe” foods of the other. So when searching for the right wine to serve with kasha varnishkes, potato kugel or a schmaltzy potato knish, look no further than the sparkling wine section of your local wine shop.