Noshing

Simple. Beautiful. Kushner.

Schmoozing and snacking with Kim Kushner at her book signing.

06/06/2013
Food & Wine Editor
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Kim Kushner signs copies of her cookbook at Eli's supermarket. Emma Goss
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A pleasant garlic aroma from the pistachio pesto farfalle scented the room
Heirloom tomatoes with mint and cilantro were light and fresh

Jake Dell Of Katz's Delicatessen

In celebration of Katz’s Delicatessen's 125th anniversary, JW Food & Wine talked all things deli with Katz's fifth-generation owner.

05/29/2013
Special To The Jewish Week
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The Lower East Side is an ever-changing neighborhood; demographics constantly shifting, storefronts coming and going, and tenement houses morphing into high rise condos. Despite all this change and refashioning, one thing has remained a neighborhood staple: Katz’s Delicatessen, which is currently celebrating it’s 125th anniversary. I had the opportunity to schmooze all things deli with fifth-generation owner, Jake Dell.

Jake Dell, Katz's 5th-generation owner. Rachel Goldrich
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Christopher Fernandez, part-time employee at Katz's Deli. Photo courtesy Rachel
Photo courtesy Rachel Goldrich
Photo courtesy Rachel Goldrich
Photo courtesy Katz's Delicatessen Archives
Photo courtesy Katz's Delicatessen Archives

Planting Jewish Roots

A Bay Area nonprofit is planning the nation's largest urban Jewish farm.

05/28/2013
Food & Wine Editor
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An urban Jewish community farm operating on leased California land can finally take root in a permanent home.

More land means more organizational growth for Urban Adamah. Fotolia

Party Or Cooking Class?

Both! A foodie groupie gets tips -- and dinner -- at the JCC.

05/20/2013
Staff Writer

Dear reader. You will be forgiven for assuming that, as the creator of the Jewish Week’s Food & Wine section, I am a foodie. What I really am is a foodie groupie: I don’t have the time/money/discipline/passion to become a really great home cook, say, or an intrepid explorer of extreme ethnic foods in the darkness of the outer boroughs.

Eeeeeeeeee!!! So excited!!! Fotolia

Shabbat Post-Mortem

Shove this sweet white in the freezer for a Chenin Slush.

05/06/2013
Staff Writer

It’s generally more expensive to keep or buy kosher than not. If you, dear reader, fall in the former category, this is your lucky day, because I am about to reveal to you a truly valuable tip: Baron Herzog Chenin Blanc. No, they are not paying me.

Shabbat's wine cooler. Fotolia

Q&A With Chef Jay

Chef Jay Weinstein talks ethical cooking, kashrut, and chocolate syrup.

04/23/2013
Food & Wine Editor

From humble beginnings washing dishes at a local restaurant in Long Island, New York, chef Jay Weinstein has made a name for himself in the culinary world. Weinstein has written three food and cook books and teaches at the Natural Gourmet Institute where he recently held a class on cooking “kosher with confidence.” The Jewish Week spoke with Weinstein about his passion for food, the ethics of eating and the best bite in New York.

Jay Weinstein
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Earth Day Treats

Bring back childhood with cup o' dirt and ants on a log.

04/22/2013
Food & Wine Editor

Today is Earth Day, the annual celebration and honoring of the environment, when we examine the ways in which mankind could help our planet for future generations. As a kid, Earth Day was also about delicious snacks. My favorite ones, which I still eat occasionally, are cup o' dirt (sometimes known as mud pie without the crust) and ants on a log.

Celebrate earth day with ants on a log! Fotolia

I Can't Believe It's Not Dairy

A substitute skeptic has found a way to salvage dairy-less dessert.

04/18/2013
Food & Wine Editor

If I constructed my own personal food pyramid, dairy would fill up well over half of it. Greek yogurt for breakfast, cottage cheese for lunch, and maybe a run to Pinkberry in the late afternoon. But, as I live with a group of kosher college girls, we don’t often use dairy when it comes to dessert.

Chocolate cinnamon cake, you'd never know it's dairy-free. Photo via Silk.com

Let's Start With Dessert

When dessert means dairy, Shabbat dinner gets shaken up.

04/17/2013
Staff Writer

For a pro-substitute counterpoint to this post, read Food & Wine Editor Emma Goss' take on almond milk.

I keep a kosher home and in general, I enjoy it. My husband, male that he is, tries to rationalize kashrut whenever it comes up in conversation by talking about Trichinosis in Ancient Times and all that jazz, but I don't feel the need.

Shabbat candles are law. Chicken is custom! Fotolia

Pastry That Inspired Two Marriage Proposals

Dive back into chametz, post-Passover, with peanut butter and chocolate rugelach.

04/11/2013
Special To The Jewish Week
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Before I started my Jewish food blog, and developed a love for making lox, brisket and bagels, my passion was baking. I made elaborately decorated cupcakes, chunky chocolate chip cookies and layered birthday cakes. But my rugelach became what I was known for and continues to be my most requested treat. I have had no fewer than two marriage proposals over these cookies.

These rugelach prompted two marriage proposals from satisfied eaters. Amy Kritzer
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