Food & Wine

Missouri’s Kosher Chocolatier

A Christian chocolate-maker honors his Jewish roots.

07/29/2013 - 20:00
Food & Wine Editor

At a glance, that Askinosie chocolate bar sitting on the shelf at Eli’s Manhattan looks a lot like all the other organic, small-batch foodstuffs so in vogue these days. But the Askinosie product has a far richer backstory than your average pricey, artisanal sweet — starting with the heksher.

Shawn Askinosie runs a school lunch program for a school in Kyela, Tanzania. Photo courtesy Shawn Askinosie

Crispy Baked Samosas

Turn a freezer staple into an Indian delicacy.

Online Jewish Week Columnist

1 package phyllo pastry, defrosted
2 medium potatoes
2-3 tablespoons oil
1 large or 2 small onions
3/4 cup peas (can use frozen, just defrost)
1 teaspoon curry powder
1/2 teaspoon tumeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
salt and pepper to taste
extra oil or melted butter for brushing

Israeli-Style Lam-burgers

A summer grilling recipe from the kosher food truck pros.

07/23/2013 - 20:00
Food & Wine Editor

Half beef, half lamb, 100% delicious. Fotolia

Israeli-Style Lam-burgers

A summer grilling recipe from the kosher food truck pros.

Food & Wine Editor

1 1/4 lb of ground fatty beef
1 1/4 lb of ground veal/lamb
10 cloves if garlic diced into tiny pcs
1 large white onion
1/4 cup fresh cilantro diced into tiny pieces
1/4 cup of fresh parsley diced into tiny pieces
1/2 cup of plain sparkling water
1 tsp paprika
Salt and ground black pepper

Sipping As You Sizzle

Choosing wines to serve with your next grilled meal.
07/22/2013 - 20:00
Special To The Jewish Week

‘Grilling,” opined James Beard, one of the fathers of modern American cookery, “is one of the major culinary arts, and certainly one that has become a way of life in this country.” 

Flam Blanc and Capçanes’ rosé: Perfect complements to a summer grill.

Food As Storytelling

For ‘Bizarre Foods’ chef and writer, it all began at his grandmother’s side.
07/22/2013 - 20:00
Special To The Jewish Week

Andrew Zimmern is perhaps most famous for hosting The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” in which the chef and writer tools around in search of the weirdest in worldwide gastronomy, from deep-fried piglet testicles in Iowa to grilled rat in Thailand. Also a writer and teacher, Zimmern has won three prestigious James Beard Awards for “Outstanding Food Personality” (2010), “Best TV program on location” (2012), and “Outstanding Personality/Host” (2013).

Andrew Zimmern. Photo courtesy Travel Channel

Shechita's Young Blood

Green is the new red for a new generation of kosher butchers.

07/22/2013 - 20:00
Special To The Jewish Week

Kosher butchering isn’t what it used to be, and the butchers are looking a lot different these days, too.

Standing in a field, not a slaughterhouse, Naftali Hanau brings a green sensibility to shechting a hen. Photo courtesy Hazon

A Kosher Slice

Cake Land at home with Yorkville's other Jewish businesses.
07/22/2013 - 20:00
Special To The Jewish Week

The far Upper East Side neighborhood dominated by New York-Presbyterian/Weill Cornell Medical Center does not lack baked goods, what with Dunkin’ Donuts, Bagels & Co. and numerous coffee carts dispersed throughout the area.

Yet since a Chabad mikveh, or ritual bath, opened in 2005, the area has been attracting more Jewish institutions, such as a the Moise Safra JCC, about to open on Lexington and 84th, and the V-Note, a vegan restaurant with kosher certification on 80th and First Avenue.

Cake Land, a kosher pareve bakery gets a new Yorkville location. Fotolia

No-bake Oatmeal Coconut Bars

Leave the oven off and still produce a sweet treat

Online Jewish Week Columnist

Between June and October in Jerusalem it’s pretty much a guarantee that your days will be hot and toasty. And New York right now is experiencing a literally record-breaking heatwave. So it’s safe to say, these are unlikely to be days you want to crank on the oven to bake. Enter these no-bake oatmeal coconut bars. Sweet, chewy, with complex flavors and, of course, chocolate, these will be  a favorite with the whole family.

100g (about 1/2 cup) butter or margarine
1/4 cup honey
1/4 cup packed dark brown sugar
pinch of salt
1 1/2 cups old fashioned oats
1 1/4 cups shredded, sweetened coconut
8-10 ounces chopped semisweet chocolate or 1 1/2 cups semisweet chocolate chips

My Yiddishe Umami

How the "fifth taste" of Japanese cooking has flavored the Jewish culinary world.

Jewish Week Online Columnist

It seems like everywhere you look in the food world these days, chefs and diners alike have the same buzzword on their tongues: umami. Known as the “fifth taste”—in addition to bitter, sour, salty and sweet, that is — umami (a Japanese portmanteau of the words “delicious” and “taste”) refers to that rich, savory flavor we taste in foods like cured meats and cheeses, mushrooms, ripe tomatoes, and in fermented products such as soy sauce and sauerkraut.

6 tbsp schmaltz, divided (or substitute vegetable oil)
3 large yellow onions, peeled and sliced into thin half-moons
1 lb chicken livers, cleaned of any fat or sinew
Kosher salt and freshly ground black pepper
¼ cup dry sherry or vermouth
2 (12-oz.) packages button mushrooms, wiped clean and very finely sliced
1 baguette, thinly sliced
1 tbsp olive oil
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