Food & Wine

The Skinny On ‘From Scratch'

Reporter Allen Salkin exposes the Food Network in a new book.

01/10/2014
Jewish Week Correspondent
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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.

The Foot Network is freezing out Allen Salkin, author of a book about it. Photo courtesy Allen Salkin

Classic Cookie, Secret Ingredient

A 'magic' addition to chocolate chip cookies brings them to a whole new level.

Online Jewish Week Columnist

Practically everybody has a recipe for chocolate cookies. Depending on your preferences, chewy or crispy, thin or thick, big chunks of chocolate or little slivers dispersed throughout, there's a tried and tested favorite for everyone. But I'm betting most people haven't tried this version, with a secret ingredients transforms things completely.

Ingredients
Ingredients: 
1 cup (2 sticks/225g) butter or margarine, melted
1 1/2 cups granulated sugar
1/4 cup dark molasses
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips or chunks (or finely chopped chocolate)

Shakshuka: Always Spicy, And Sure To Be Hot, In 2014

The classic Middle Eastern poached egg stew is trending, say the culinary cognoscenti.

Jewish Week Online Columnist

Shakshuka, the classic Middle Eastern stew of eggs poached in a spicy tomato sauce, will be one of 2014's "hot" dishes. Yahoo says it's a culinary buzzword. Buzzfeed calls it the perfect food, for 26 reasons. And Food & Wine magazine recently offered an Italian version.

Ingredients
Ingredients: 
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, finely chopped
1 red bell pepper, deseeded and chopped
1 medium serrano pepper, deseeded and chopped
4 medium tomatoes, coarsely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
8 large eggs
2 tablespoons butter
2 pita breads
1 cup shredded Monterey Jack cheese

Get Your Beet Greens

Turn an unloved part of the vegetable into a delicious side dish.

Jewish Week Online Columnist

A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.

Ingredients
Ingredients: 
2-3 bunches beet greens
2 tablespoons oil
1 small onion
8 ounces mushrooms, chopped
3-4 tablespoons vegetable stock
salt and pepper to taste

Hazon Conference Dispatch

Is the 'New Jewish Food Movement' still new, and a movement?

01/02/2014
Special To The Jewish Week
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Just as hip chefs love to subvert classic dishes, so did the participants at this week's Hazon Food Conference take a careful look at the "New Jewish Food Movement" that the conference helped birth and has supported over the seven years of its existence.

Nigel Savage reflected on and celebrated the Jewish food movement at Hazon's conference. Yossi Hoffman

A Hearty Stew Without Meat

Vegetarians and carnivores alike will love this rich, filling dinner.

Online Jewish Week Columnist

There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.

Ingredients
Ingredients: 
2 tablespoons oil
1 large or 2 medium onions, diced
2 large sweet potatoes, diced
3 to 4 cups vegetable stock
1 package extra-firm tofu, diced
1 can chickpeas, rinsed and drained
2 heaping teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
additional salt and pepper, to taste

Celebrating Citrus, Winter's Seasonal Fruit

Dip lime and coconut cookies in white chocolate and find bright flavor in a dark season.

Jewish Week Online Columnist

In these cold winter months, its still possible to get bright pops of flavor in your food in the form of citrus! Oranges, grapefruits, lemons and limes all have sharp, delicious flavors that are perfect in a variety of baked goods (see lemon curd linzer torte, orange chocolate tart or coconut grapefruit cupcakes).

Ingredients
Ingredients: 
1/2 cup unsweetened shredded coconut
1 1/2 cups sugar
zest of one large lime
1 cup (2 sticks) butter or margarine, softened
1 egg
1/2 teaspoon vanilla
3 tablespoons lime juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips

Christmas Envy Panettone Trifle

If you think New York is a tough place to be a Jew on Christmas, try Venice.

Jewish Week Online Columnist

Every year, right after Thanksgiving, New York City seems to turn overnight into one giant display of dazzling Christmas ornaments. The lure of illuminated store windows and sweet-smelling candy canes is hard to resist for adults, and just impossible for young Jewish children.

Ingredients
Ingredients: 
1 panettone (home-made or store-bought) or use sponge cake or lady finger cookies
1/3 cup Frangelico or Disaronno (skip and use just decaf coffee if you have kids)
2 cups decaf espresso, sweetened
For the custard:
1/2 cup sugar
6 yolks
5 tablespoons cornstarch
4 cups whole milk
1 vanilla bean or 1 tablespoon vanilla extract
For decorating:
1/2 cup toasted hazelnuts, coarsely ground
A few cherries in syrup, or fresh berries
1/2 cup whipped cream or/and chocolate shavings if desired

Pastrami On Rye Potstickers

Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.

Jewish Week Online Columnist

I’m a Jew who likes Christmas. Though not for the traditional reasons. I mean mistletoe, eggnog and sparkly lights are great and all, but I’m in it for the Chinese food. Like other Chosen People on this lonely day, I indulge in whatever action flick is in the theaters, and as much moo shu and fried rice as I can handle.

Ingredients
Ingredients: 
1 cup rye flour
1 cup all-purpose flour
1/2 - 3/4 cup water
1 teaspoon caraway seeds
1/4 teaspoon salt
1 tablespoon peanut oil or schmaltz
1/2 cup red onion, small diced
2 tablespoons kosher dill pickles, small diced
1/2 pound pastrami, rough chopped
Peanut oil, vegetable oil or schmaltz
2 tablespoons dry mustard
2 tablespoons hot water

From Syosset To Tokyo

Meet noodle impressario Ivan Ramen, born Orkin in Syosset.

12/18/2013
Web Editor
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Ivan Orkin’s ramen is acclaimed by even the biggest noodle nerds, but what we’re more interested in his backstory. How did a Jewish kid from Syosset become Ivan Ramen, as he’s known?

Ivan Orkin/Ramen recently opened a new noodle shop, and published a memoir. Daniel Krieger
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