Food & Wine

Kosher Barbecue Pop-Up Seeks A Permanent Home

Izzy's BBQ Addiction brings Texas-style flavor to kosher meat.

Food and Wine Editor

Kosher BBQ from top going clockwise: pastrami; brisket; beef rib; chopped brisket. Lauren Rothman

Parmesan-Dusted Cauliflower

Take the trendy vegetable to a whole new level.

Online Jewish Week Columnist

It's odd, but vegetables come in and out of fashion. One year asparagus is everywhere, the next zucchini blossoms are the hottest thing since sliced bread, and after that kale is on every menu.

One head cauliflower
3-4 tablespoons olive or canola oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup grated parmesan

Slipping Into A Hot Toddy

A cold-weather classic brings warmth and comfort.

Special to the Jewish Week

With this winter’s constant assault of cold and snow, we think now is the perfect time to revisit a classic curative cocktail: the hot toddy.

2 ounces Highland single malt Scotch whisky, such as Dalmore 12-year-old or Macallan 12-year-old
1 to 3 ounces boiling water
1/2 ounce lemon juice
1 teaspoon honey (or brown sugar)
3 drops Angostura bitters
1 slice lemon, studded with cloves
A sprinkle of ground nutmeg

A Sweet Crowd Pleaser

To satisfy demand, make a double batch of these chewy honey cookies.

Jewish Week Online Columnist

I'm always looking for crowd pleaser cookies. Sure, I love experimenting with peanut butter, oatmeal, craisins, apples and pretty much anything one can put in a cookie. But if I'm baking for a big crowd, I like to play things a bit safer, so I know that everyone will enjoy them.

2/3 cup (150g) oil
1 cup (200g) sugar
1/4 cup (85g) honey
1 egg
1 teaspoon vanilla
2 1/2 cups (250g) flour
2 teaspoons baking soda
½ teaspoon salt
turbinado/demerara sugar, for rolling

Gelt-Covered Cranberries

Tart and sweet come together in this Thanksgivingukkah mashup.

Jewish Week Online Columnist

There’s another Hanukkah miracle of sorts to contemplate this year. In 2013, for the first time, and not again for several thousands of years, Hanukkah converges with Thanksgiving.

Actually, if you look a little closer, it’s not that simple. As we are the people of the book, I did some reading. Here’s what I found: Because Jewish holidays begin at sunset, the first night of Hanukkah falls on Wednesday, just before Thanksgiving. Given that, we only have to wait until 2070, when the first night of Hanukkah falls precisely the evening of Thanksgiving.

36 fresh or dried cranberries
1 cup water
1/2 cup sugar
1/2 pound semisweet or bittersweet chocolate or about 36 dark chocolate candy coins
3/4 cup coconut milk
1 teaspoon vanilla extract
2 tablespoons coconut oil
Pinch of salt
1/2 cup (approximately) cocoa powder, confectioner’s sugar, crushed toasted coconut, ground toffee, sprinkles, finely ground nuts, crystallized sugar

Hipster And/Or Chasid?

Grab lunch or dinner at Brooklyn’s latest chic kosher food venture.

Web Editor

The question of whether the beard of a Brooklynite denotes a fervently religious Jew or a kale-besotted, workboot-wearing rooftop gardener first gained currency on “Jimmy Kimmel Live.” On the show, the late night host asked it of a hirsute man on the street in a tight close-up that gradually widened to reveal whether the interviewee was hipster or chasid.

Yuda Schlass prepares his pricey premium sandwiches on the meat side of his kitchen. Helen Chernikoff

Skal's Charred Broccoli, Green Garlic and Breadcrumbs

Skal chef Ben Spiegel shares his preparation of smoky, funky broccoli.

Chef, Skal
1 head broccoli, stem removed, sliced lengthwise approximately 1/2" thick
1 cup panko breadcrumbs
2 tablespoons butter
2 tablespoons schmaltz, or any oil
4 salted anchovies, soaked in water
1 teaspoon minced dried shallots or onions
5 cloves garlic, preferably young or green garlic
2 cups plus 2 tablespoons grapeseed oil
1 egg, boiled for 1 minute 10 seconds, then cooled
2 tablespoons fish sauce
1 tablespoon apple cider vinegar
1 tablespoon brine from a jar of capers
Kosher salt, to taste
Fresh lemon juice, to taste

Taste Test: The Bagel-Croissant Hybrid At Brooklyn's The Bagel Store

Food & Wine Editor

First came the Cronut. Now, there’s the Cragel. 

Left to right: Bagel Store rugelach-bagel and croissant-bagel. Lauren Rothman

Schmaltz Meets Scandinavia In New LES Restaurant

Chef Ben Spiegel connects his Nordic repertoire to the Ashkenazi classics of his youth.

Food & Wine Editor

Ben Spiegel’s love of cooking began, at the age of 10, with a fried egg.

When Life Hands You Browned Bananas ...

Turn overripe bananas into a delicious breakfast or snack.

Jewish Week Online Columnist

I love convincing people they actually do like food they profess to hate. Can't stand brussels sprouts? Try my roasted garlic version. Hate cooked fruit? Here's a slice of my apple pie. Can't stand coconut? Try these cookies.

2 whole very ripe bananas
1 cup sugar
2 eggs
1/2 cup vegetable or canola oil
4 ounces (115g) semisweet chocolate, melted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk or soy milk
1 1/4 cups flour
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