Italian Summer Salad

Special To The Jewish Week


Protein-packed, light, and full of Italian flavor, this pasta salad is a summer time-saver.

It’s summer, and it’s time for a kitchen make-under. Why sweat for hours over the stovetop when you could be done in a few minutes and enjoy your food outside?

For example: now is the time to experiment with chilled one-course meals, like pasta salads. Add vegetables and some type of protein, and you’re good to go. Enjoy on a bench in a shady spot right by your office, or pack them into the trunk and head to the beach. They keep well in the refrigerator for days, and always taste more grown-up than a simple sandwich.

Food tags: 
pasta salad
Alessandra Rovati
1 package pasta (penne, rigatoni or sedanini)
1 pound fresh tomatoes
2 cans oil-packed tuna, drained and broken into chunks
2 tbsp mix of freshly minced parsley, basil and majorane,
1 tbsp capers, drained
1 handful pepper-stuffed green olives, sliced
1 handful pitted black olives, sliced
5 tbsp extra-virgin olive oil
salt and pepper to taste
a touch of ground chili, if desired

Schmoozing with Noah Bernamoff

The Mile End Deli dynamo shares his picky past and awkward Shabbats at grandma's house.

Food & Wine Editor
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Noah Bernamoff examines food through a historic lens. He and his wife, Rae, along with close friend, Max Levine, opened the Mile End Delicatessen in Brooklyn in January 2010. It’s an old-fashioned deli inspired by Jewish comfort food. Today Bernamoff also has Mile End Sandwiches, a sandwich shop in Manhattan’s NoHo district, a Mile End Cookbook, and will soon have an online Mile End bakery and new menus coming out in the fall. Bernamoff talked about his evolution from a fussy child with picky tastes to an adventurous flavor creator and successful restaurateur. But at heart, he’s really an egg roll.

Noah is not a fan of eating alone. Photo courtesy Noah Bernamoff.

Risky Baking

A NY-based kosher bakery denies claims that it has pest problems.

Food & Wine Editor
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Zomick's kosher bakery, a major challah distributor for New York and New Jersey grocery stores, reportedly has a slew of health violations and bug infestations, though the bakery's employees claim that's a problem of the past.

Zomick's has been operating since 2005. Fotolia

Israeli Foods Get Fancy

Israelis find more camaraderie than competition at a trade show.

Food & Wine Editor
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It's not often that you find "product of Israel" on the box when you reach for something at the supermarket, but you may start to see it a bit more frequently.

Summer Fancy Food Show at the Jacob Javitt Center. Emma Goss
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Shelley Anne Hecht, owner of Shelley Anne's crackers.
Aunt Berta's fruit preserves and spreads.
Elsa's Story controls over 60% of Israel's premium biscuit market.

Blondie And Brownie

The blogging duo behind "Blondie and Brownie" are all about laughing and noshing on New York's streets.

Food & Wine Editor
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Brownie and Blondie is the witty, candid, and sometimes sassy New York-focused food blog by Siobhan Wallace (Blondie) Alexandra Penfold (Brownie). In April the duo released their first book, New York á la Cart, showcasing  the best street food in New York along with original recipes and remarkable stories from food cart chefs. “It opens the door for people who are intrigued by street food and are still a little squeamish and don’t know where to begin or what trucks or carts to visit,” Wallace said. Penfold added that the book goes beyond the food and touches on the history of New York “and how street food has been part of the culinary landscape for decades. I think people will really enjoy reading the stories about the vendors, which is really what we wanted to put front and center. They work so hard and make such good food and have such incredibly inspiring stories,” Penfold said. Now it’s time to reverse roles and share the food stories behind Blondie and Brownie.

Siobhan Wallace and Alexandra Penfold are experts on New York City street food. Donny Tsang
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New York a la Cart

Bakery Wins Dough

One of five prestigious Ruderman Prizes in Disability goes to the kosher Sunflower Bakery.

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Things just got a shade sweeter at the Sunflower Bakery in Gaithersberg, Maryland.

The Sunflower Bakery opened in fall 2010. Fotolia

Rumaki: A Showcase For The Best Bacon Substitute

Special To The Jewish Week

Facon-wrapped chicken livers are a quick, rich summer hors d'oeuvre option.

Think about bacon. The fragrance is mesmerizing and it glistens golden brown and crispy. Of all the treif in the universe, this stuff has to be the most unsettling, the most tempting.

Food tags: 
Ronnie Fein
chicken livers
hors d'oeuvre
medjool dates
1/2 pound chicken livers
1/4 cup soy sauce
2 tablespoons molasses
2 tablespoons honey
2 tablespoons water
1 tablespoon vegetable oil
2 tablespoons crumbled, crystallized ginger
1 clove garlic
1/2 star anise, finely chopped, or 1/4 teaspoon anise extract
1/2 pound façon

From Gross To Gourmet

Jewish summer camps are overhauling food programs.

Special To The Jewish Week
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When I think about the time I went to Jewish sleep-away camp at age 6, the memory, much like the experience, leaves a bitter taste in my mouth. My unpleasant experience was not due to any homesickness or camper unfriendliness or even the activities at camp.

At Eden Village, campers eat well and help make their own food. Photos courtesy Eden Village Camp

Egg Rolls And Egg Creams

Our blogger strolls through Eldridge Street's annual festival.

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If you thought the only day for the Jews and the Chinese to revel in each other’s tradition was Christmas, think again. Now in its 13th year, the annual Egg Creams and Egg Rolls Festival hosted by the Museum at Eldrige Street brings together at least 10,000 people each year to celebrate the past and present of the Lower East Side. And for just $5, you can get a taste of both cultures in the form of greasy egg rolls and frothy egg creams.

The salt of an egg roll pairs deliciously with a sweet egg cream, our blogger found at an annual festival in Chinatown. Fotolia

The Kitchen's Rabbi Noa Kushner

Founding rabbi of SF's The Kitchen, celebrating its 2nd birthday this month.

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San Francisco’s indie Jewish community, The Kitchen, celebrates its second birthday this month. The Kitchen supports weekly DIY Shabbat dinners and other holiday food gatherings including a Purim party and a 100-person Sukkot feast. The Kitchen recently reserved a 500-person space to hold High Holy Day services. Additionally, The Kitchen hosts events for young singles called Kitchen 24/7, and has a Kitchen Mama’s program, bringing together 60 parents with young children for an earlier Shabbat services and dinner gathering. The organization places a high priority on food because “we recognize that so much of religious life is social and happens around the table. Food is this local currency and language in San Francisco, and we see it as a very important part of what we’re doing,” The Kitchen’s founding rabbi, Noa Kushner, said. In my Q&A with Kushner, she shares her dining do’s and don’ts when it comes to her kitchen table. 

Rabbi Noa Kushner. Photo courtesy Noa Kushner
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