The Jew And The Carrot

Mixing Bowl: So Long Food Pyramid, Israeli Recipes, and a Kosher Eataly?

By Devra Ferst

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Serious Eat’s Cook the Book column this week shares some recipes from one of our favorite cookbook’s, Janna Gur’s “The Book of New Israeli Food.” Check out the recipes for flakey cheese bourekas and authentic hummus.

Remember that food pyramid from elementary school? Well, it’s no more. The USDA has announced that it will replace the pyramid with MyPlate, which shows the portions of protein, fruits, vegetables, grains and dairy each meal should contain. Now, let the debate start! Check out what the Atlantic, Eatocracy, Food Politics and the Washington Post have to say. Let us know what you think of the redesign in the comments.

If you’re interested in the history of what the government has encouraged Americans to eat, check out a new exhibit at the National Archives in Washington called “What’s Cooking, Uncle Sam?” The New York Times gives us a preview.

Mario Batali and Lidia Bastianich’s Italian food monument/ fine food shop Eataly, has been dominating much of the food press so far this year. According to the New York Post and Eater the kosher community may be getting its own shiny version of Eataly, dedicated to fine baked goods, meats, sauces and even frozen foods, courtesy of Prime Hospitality Group.

It’s preserve time once again — strawberry, rhubarb, boysenberry! Here’s a great recipe for rhubarb preserves from 1876 and some direction from Food 52.


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