Like all knish lovers, we at the Forward shed a tear when we heard that Gabila’s, the king of the fried square knish, was forced to shut down its factory after a fire last fall. Five months later, the knish drought is almost over.
On Monday, the Long Island factory will once again smell of delicious potatoes fried in oil (imagine the scent of latkes, year-round). If they get back up to full steam, the company will make as many as 250,000 knishes in its first week.
Up to 2,000 of those knishes will be sold in a week at Katz’s Deli, which was forced to take the knishes off of their menu last fall, according to owner Jake Dell. At the deli diners resorted to eating potato salad and French fries while more desperate knish devotees turned to eBay to get their fix.
For everything you’ve ever wanted to know about the knish, you’ll just have to wait for May for “Knish: In Search of the Jewish Soul Food.” In the meantime, we’re content to just snack on those square knishes.
Over at Smitten Kitchen, Deb Perelman bakes up potato knishes two ways: Classic and Red Potato Knish with Kale, Leeks and Cream Cheese. [Smitten Kitchen]
Six delicious hummus recipes. We can’t wait to try the lemon hummus with labneh [The Daily Meal]
Advice can come from surprising places. Here are 10 Leadership Tips from Ari Weinzweig of Zingerman’s Deli. [Forbes]
Five news bites from the world of food policy. [Serious Eats]