Yotam Ottolenghi, the London-based Israeli chef and master of vegetarian cuisine isn’t a veggie himself, but his cookbook “Plenty”, “is among the most generous and luxurious nonmeat cookbooks ever produced,” says Mark Bittman. [New York Times]
Let the latke recipes start! Here’s one for apple and cheese-stuffed ones. [The Kitchn]
With the opening of Kutsher’s Tribeca, and their attempt to serve “gourmet” gefiltefish, one writer wants to know, can Jewish food go gourmet? [New York Magazine]
New York’s most classic Appetizing shop, Russ and Daughters, may get a second home. [Eater]
What are the best cookbooks of the year? Here are a couple of lists. [Serious Eats], [New York Times]
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