Food & Wine

Schmaltz Meets Scandinavia In New LES Restaurant

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

01/28/2014
Food & Wine Editor
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Ben Spiegel’s love of cooking began, at the age of 10, with a fried egg.

Photo Galleria
Photo Galleria: 
26-year-old Spiegel got his Nordic chops cooking at Noma. Photo courtesy of Skal
The dining room. Photo courtesy of Skal
Oysters with cucumber juice. Photo courtesy of Skal
Boudin blanc. Photo courtesy of Skal
Brussels sprouts and egg. Photo courtesy of Skal

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.

Ingredients
Ingredients: 
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

In The Market For Inspiration

After a stroll through the suk, a new recipe for pepper-smothered chicken is born.

Jewish Week Online Columnist

I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.

Ingredients
Ingredients: 
4 boneless, skinless chicken breasts
2 tablespoons canola oil
2 medium onions
6 bell peppers of a mixed variety of colors
1/2 cup ketchup
1/2 cup apple cider vinegar
3/4 cup water
2 tablespoons lemon juice
1/2 cup light brown sugar
1 tablespoon cornstarch

Introducing The Tu-Bi-Banh-Mi

Grab lunch or dinner at Brooklyn's latest chic kosher food venture, Hassid + Hipster.

01/16/2014
Web Editor
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Hipster or Hasidic? Yuda Schlass says “Both.”

Yuda Schlass in his Crown Heights kitchen, preparing a tray of Tu-Bi-Banh-Mi. Helen Chernikoff

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
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