If you’re stuck at home today, try making your own challah. Here’s a simple recipe. [The Daily Meal]
Are you a latke expert? Ready to throw down in a huge latke competition? Enter your recipe here. [Edible Manhattan]
Deb Perlman’s mushroom bourguinon, a perfect fall, vegetarian, Shabbat dish. [Food 52]
Try an Egyptian twist on falafel — made with fava beans. [Saveur]
A taste of the American South comes to Tel Aviv. [Tablet]
A knife slides seductively down a slender stalk of celery. A plump loaf of rye splits to reveal a seductive sprinkling of seeds. Tender slices of brisket fall on a cutting board as a voice-over moans “you’re driving me meshuggeneh” before dissolving into a breathy series of “oys.”
Sound like a bizarre fetish video better left to the dark corners of the Internet? Actually, this awkwardly literal foray into food porn is meant for public consumption. It’s a promotion for Kutsher’s Tribeca, which calls itself a “modern Jewish American bistro” in New York that wants to make Jewish food “sexy.”
But does Jewish food need sexing up? Implying it does is shorthand for saying it’s gone stale. But as anyone who’s partaken of American Jewish cuisine, be it a piled-high pastrami or a humble hamentashen, can tell you it’s delicious. And these days, there’s no shortage of chefs eager to tap into tradition and turn out posh matzo brei and borscht-inspired beet salad for brunchers — not that there’s anything wrong with that. Jewish food is still fresh.
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