Food & Wine

Nach Waxman's Rare Books

Owner of legendary UWS cookbook store transitions to out-of-print.

02/19/2014
Food and Wine Editor
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30 years ago, when he opened his now-legendary food and drink bookstore Kitchen Arts & Letters on a quiet stretch of Lexington Avenue, former publisher Nach Waxman quickly discovered that being a bookstore owner wasn’t exactly how he had imagined it. 

Waxman with his books. Lauren Rothman/JW

Debating Bacon Matzo Balls

Jewish foodies talk authenticity at Limmud NY food panel.

02/18/2014
Food and Wine Editor
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There was something for everyone at the tenth annual Limmud NY conference last weekend: from guided meditation to bluegrass music to late-night improv, this year’s three-day gathering devoted to Jewish learning in all its facets filled the Stamford, Conn. Hilton Hotel with rabbis, scholars, historians, and… foodies.

From left: Mary Zamore; Michael Twitty; Shannon Sarna. Lauren Rothman/JW

Reimagining The Cherry Cordial

Spiff up the candy box classic with these little brownie bites.

Jewish Week Online Columnist

Have you ever had a cherry cordial? Chances are, if you've ever gotten a box of chocolates as a gift (say, for Valentine's Day?), you have. It's a chocolate shell filled with a candied cherry and syrup. They're not my favorites in the box - more of the one I'll take a bite of and put back - mostly because they have a very artificial cherry flavor. Whatever may once have been a cherry is obscured by the sugary-sweet syrup.

Ingredients
Ingredients: 
11 ounces dark chocolate, chopped
1 cup (2 sticks) butter or margarine
1 tsp instant espresso powder or instant coffee powder
1 1/2 cups sugar
1/2 cup light brown sugar
5 eggs
2 teaspoons vanilla
1 1/4 cups flour
1 tsp salt
2 tbsps dark unsweetened cocoa powder
2/3 cup dried cherries, roughly chopped

Homemade Baci (Chocolate-Hazelnut Kisses)

Jewish Week Online Columnist

Like many long-time expatriates, I am still surprised by how certain minor holidays, such as Valentine's Day, have become so mainstream in the States that they are celebrated with enthusiasm by people of all ages and backgrounds. Only here have I seen kindergarteners decorate Hello Kitty cards with glittery hearts and distribute them to their little classmates, or retirees purchasing bunches of roses for their belles.

Ingredients
Ingredients: 
For the praline:
1/4 pound dark chocolate, chopped or chips
1/4 cup unsweetened cocoa (or more or less, to taste)
Scant 1/2 pound coarsely ground hazelnuts
30 to 50 whole hazelnuts
About 9 ounces of Nutella

Ginger-Sorghum Cookies

Gluten-free sorghum might be getting trendy today, but it has been on American tables since Abraham Lincoln's time.

Jewish Week Online Columnist

Who knew that gluten-free would become so trendy? True, gluten is a real concern for people with Celiac disease. But many of us without a diagnosis have also discovered that we also feel better after cutting down on bread, pasta and other products made with wheat, rye and other grains.

Ingredients
Ingredients: 
3/4 cup vegetable shortening
1/4 cup coconut oil
1 cup plus 1/4 cup sugar, divided
1 egg
1/4 cup sorghum syrup
2 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg

Blending Grape Varietals

Judean winery Barkan experiments, with delicious results.

02/11/2014
Special to the Jewish Week
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One of the more difficult aspects of winemaking is creating a blend. It requires the ability to predict how a very young wine will evolve, as well as knowing which additional varietals will enhance the finished product. Since the bottle might not be ready to drink for years after the vintage is harvested, a finely crafted blended wine is a true testimony to a winemaker’s skill and experience.

Barkan Assemblage Tzafit 2010. Courtesy of Barkan Winery

Kosher Barbecue Pop-Up Seeks A Permanent Home

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

02/07/2014
Food and Wine Editor
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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.

Ingredients
Ingredients: 
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.

Ingredients
Ingredients: 
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.

Ingredients
Ingredients: 
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
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