The Jew And The Carrot

Mixing Bowl: Jewish Soups, Organic Farming and Schwartz's Deli

By Devra Ferst

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This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward]

Chocolate Babka Bread Pudding. Need we say more? [Serious Eats]

A new fellowship in organic plant breeding is getting off the ground, thanks to the Clif Bar Family Foundation. [LA Times]

These might just be the most interesting rugelach we’ve ever heard of. Try out a recipe for pumpkin, sage and walnut rugelach. [Food 52]

Tasty Reads: The International Association of Culinary Professionals released its list of award finalists in categories like best cookbooks, food blog and food tv series. [Eater]

Even more on the spectacular smoked meat sandwich at Schwartz’s in Montreal. [Serious Eats]


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