The Jew And The Carrot

Mixing Bowl: Lox Redux, Matzo Making, Seder at Sea

By Devra Ferst

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Ever wondered how Manischewitz makes all that matzo? Check out this video to see how. [JTA]

If you’ve never prepared a Seder, or the whole idea intimidates you, check out Joan Nathan’s perfect day by day guide for throwing the perfect Seder. [New York Times]

A fantastic recipe for Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter from one of our favorite Israeli chefs, Yotam Ottolenghi. [Serious Eats]

A look at ethical kosher meat company KOL Foods. [Gourmet Live]

“A minor kosher renaissance seems to be brewing around the [Philadelphia] region.” [Jewish Exponent]

A surprise Seder at sea. [Huffington Post]

Four innovative dishes inspired by the classic bagel and lox. [Food Republic]


Permalink | | Share | Email | Print | Filed under: Yotam Ottolenghi, Seder, Mixing Bowl, Manischewitz, KOL Foods, Bagel and Lox

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