Food & Wine

Top Ten: Your Summertime Shabbat Guide

From cold soups to stone fruit, a roundup of the season's yummy, speedy and easy.

Jewish Week Online Columnist

It’s summertime, and the livin’ is easy. Read: “Get me out of the kitchen quickly.”

4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper, to taste
2 tablespoons crushed pistachios

Celebrate Burgundy

Drink an Israeli Chardonnay to toast Burgundy's UNESCO nod.

06/17/2014 - 20:00
Jewish Week Online Columnists

Led by the owners of two of the region’s most renowned vineyards, France’s Burgundy region has applied to become a recognized UNESCO World Heritage Site. A principal aspect of their application is their long history of winemaking, which dates to the Middles Ages. Beginning in the year 910, monks classified, subdivided and named their vineyards depending upon the quality and character of the grapes and resulting wines.

Domaine du Castel “C” Chardonnay 2012

Kosher Trucks Catching Up

'Sandwich Factory,' serving schwarma, brings fleet to five.

06/17/2014 - 20:00
Web Editor

A new kosher food truck has joined the small fleet of five similarly-certified mobile restaurants roaming the streets of New York.

The Sandwich Factory is NYC's newest kosher food truck. Courtesy of Great Kosher Restaurants Magazine

Cherry Season Has Arrived!

Celebrate the beloved stone fruit with this delicious pie.

Jewish Week Online Columnist

The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious. 

2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter or margarine, diced and frozen
4 to 6 tablespoons ice water
About 2 cups cherries, pitted and quartered
2 cups blueberries, rinsed and patted dry
1/3 cup sugar
3 tablespoons cornstarch
1 egg white
Turbinado sugar

From “Save The Deli” To “Enough With The Cupcakes!”

Journalist David Sax’s new book examines the wild world of food trends.

06/10/2014 - 20:00
Food and Wine Editor

Via Amazon

No More Schlepping

Shelsky's of Brooklyn offers a full range of fun and funky Jewish appetizing — no trip to Manhattan required.

06/07/2014 - 20:00
Food and Wine Editor

There was a time, in the dark ages of the past, when Brooklynites craving a quality whitefish salad or a heaping plate of kippered salmon had to delay the gratification, hopping the subway or piling into the car for a too-long trip to the Lower East Side. But since 2011, all that’s changed.

Step Into Summer

Detox from dairy-heavy Shavuot with an unexpected salad.

Jewish Week Online Columnist

Remember the fully-loaded cheesecake I presented last week? Well some commenters weren't too happy with it, declaring it way too decadent, even for once a year. So I think they'll be happier this week, with a light summery salad celebrating the best produce has to offer - a perfect post-Shavuot detox.

1/2 cup pine nuts
1 bunch thick asparagus
2 medium zucchini
1 teaspoon honey
1 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper

Quality Israeli Wines

Excellent vintages are showing up all over.

06/01/2014 - 20:00
Jewish Week Online Columnists

A recent visit to Israel has reaffirmed our enthusiasm for the Holy Land’s developing wine culture. New wineries seem to crop up every week, and there is a palpable sense that enjoying wine is becoming as fundamental to Israelis as their love of coffee.

While wine bars are not yet as numerous as the coffee shops, they’re certainly growing more crowded. Wine lists at restaurants are likewise ever more thoughtful, with an improving range and better alignment with chefs’ cuisine. Even wine selections in supermarkets have grown.

Courtesy of Golan Heights Winery

Cheesecake, Fully Loaded

This Shavuot, embrace all-out decadence for 48 hours.

Jewish Week Online Columnist

I try to eat fairly healthy a good chunk of the time, but cheesecake is a major weakness of mine. Though I avoid it most of the year, when it comes to Shavuot I feel fully justified in giving in.

For the Crust:
3 cups graham cracker crumbs
10 tablespoons (1 1/4 sticks) butter, melted
For the Filling:
20 ounces (2 1/2 packages) cream cheese
1/2 cup sugar
2 eggs
1 tablespoon vanilla
1 cup mini peanut butter cups, roughly chopped
For the Cookie Dough:
5 tablespoons butter, softened
1/3 cup light brown sugar
3 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1/2 cup mini chocolate chips
Chocolate ganache, for serving (optional)

Breaking Records In Tel Aviv

World's largest Shabbat dinner to take place in the White City next month.

05/28/2014 - 20:00
Food and Wine Editor

Courtesy of Nefesh B'Nefesh

On the evening of Friday, June 13th, a diverse group of Jews will gather together at sunset to break bread and celebrate Shabbat. There will be baked chicken, fluffy rice, and steaming-hot potatoes, as well as elegantly braided challahs and plenty of wine.

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