The Jew And The Carrot

The Mixing Bowl: Last Minute Rosh Hashanah Ideas, Jew-maican Chicken and Egg Creams

By Devra Ferst

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The New York Daily News reports on ‘Jew-maican’ kosher jerk chicken at a local West Indian Day Parade. The Vivacious Babushka adds a recipe for the spiced meat.

Serious Eats gets recommendations and recipes from Joan Nathan, author of “Jewish Holiday Cookbook” and Arthur “The Food Maven” Schwartz, for Rosh Hashanah dinner.

Edible Manhattan traces the roots of the egg cream with Ellen Anistratov — owner of the famed Yonah Schimmel’s Knishery, which is celebrating its 100th anniversary on New York’s Lower East Side this year.

Liz Galst writes about the challenges of making sustainable gefilte fish for Rosh Hashanah on Onearth.

The Kitchn blog has a Q and A with Paula Shoyer, a lawyer-turned-pastry chef, who authored the new cookbook “The Kosher Baker” up.

Eating Jewish blogs about symbolic food for Rosh Hashanah and creating new dishes from them, including a recipe for pumpkin cupcakes.

The Forverts’s Rosh Hashanah episode of “Eat in Good Health,” a Yiddish language cooking video (with English subtitles), shows us how to cook stuffed fish and honey cake for the holiday.


Permalink | | Share | Email | Print | Filed under: Yonah Schimmel, Rosh Hashanah, Egg Cream

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