Egg Rolls And Egg Creams

Our blogger strolls through Eldridge Street's annual festival.
06/10/2013 - 20:00
Special To The Jewish Week

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.
06/02/2013 - 20:00
Food & Wine Editor

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

Simple. Beautiful. Kushner.

Schmoozing and snacking with Kim Kushner at her book signing.
06/05/2013 - 20:00
Food & Wine Editor

Kim Kushner signs copies of her cookbook at Eli's supermarket. Emma Goss

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.
05/28/2013 - 20:00
Special To The Jewish Week

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

Planting Jewish Roots

A Bay Area nonprofit is planning the nation's largest urban Jewish farm.
05/27/2013 - 20:00
Food & Wine Editor

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.
05/19/2013 - 20:00
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.
05/05/2013 - 20:00
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.
04/22/2013 - 20:00
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

Earth Day Treats

Bring back childhood with cup o' dirt and ants on a log.
04/21/2013 - 20:00
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.
04/17/2013 - 20:00
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
Syndicate content