The Jew And The Carrot

Mixing Bowl: Pastrami Kung Pao; Sukkah Meals

By Devra Ferst

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Pastrami is no longer just deli fare. In New York, you’ll find it in tacos, ramen and even Kung Pao. [Fork in the Road]

In the Jewish Cookery Book, the first kosher and Jewish cookbook published in America, author Esther Levy provides a recipe for challah but calls it something completely different. Curious? Find out what she called it. [Haaretz]

Celebrate fall and have a delicious meal in the Sukkah with Ruth Reichl’s pumpkin pancakes. [Ruth Reichl]

If you need a break from hummus on your challah, try this delicious sounding bean dip with dill, mint and parsley. [David Lebovitz]

The restaurant the Prime on Bentley will feature a 360 degree view of New York City. But what will be on the kosher menu? [Grubstreet]

Chocolate. Cherry. Pound cake. Really, need we say more? Try this at the end of a dairy Shabbat meal. [Serious Eats]

While we’re on the topic of cakes, Rosh Hashanah might be over but sweet honey cake is really a good decision year round. [Serious Eats]


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