The Jew And The Carrot

Mixing Bowl: Brisket Lab; Hanukkah Recipes

By Devra Ferst

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Courtesy of Daniel Delaney

There’s a new cookbook about shmaltz! (More details to come soon on JCarrot.) In the meantime check out this first look. [Eater]

Brisketlab. We really live in a wonderful world, when places like this exist. [Serious Eats]

Eight desserts for eight nights of Hanukkah. Personally, we love the marshmallow dreidels. [Serious Eats

Some seriously wacky bagel flavors are coming out of The Bagel Store in Williamsburg. Sweet potato bagel? French toast bagel? What kind of schmear goes with that anyway? [Serious Eats]

Tired of making your latkes? Here’s where to buy the best ones in New York City. [Fork in the Road]

We’re not so sure about this one but it sounds like an interesting idea: spana-latke-kopita. [The Daily Meal]

Making rugelach can be an intimidating process. Here is a great step-by-step guide that makes life a bit easier. [The Kitchn

Hanukkah is the perfect excuse to devour donuts. Try these spiced ricotta ones before the holiday is over.[Serious Eats]


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