The Jew And The Carrot

Mixing Bowl: Jerusalem's Best Hummus, NYC's Deli Truck

By Devra Ferst

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Where can you get the best hummus in Jerusalem? The Wall Street Journal has a hummus bowl for every type of hummus lover. [Wall Street Journal]

A Jewish love of coffee goes back centuries — read about it during your morning Cup o’ Joe. [Moment magazine]

After trailing behind Toronto and D.C., New York City can finally claim a food truck on wheels. [Midtown Lunch]

We’re not so sure this hard squash hummus recipe with Serrano peppers, yogurt and cilantro is actually hummus, but it looks delicious. [Food52]

Americans waste nearly 40% of our food a year. The former president of Trader Joe’s is planning a restaurant and food store with healthy cooked just barely after its sell by date. [NPR]

Tama Matsuoka Wong shares with us how to forage sumac and make your own spice blend. [Serious Eats]

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Mixing Bowl: Weekend Desserts, Harrods Goes Kosher

By Devra Ferst

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New Israeli food is taking over New York. [New York Magazine]

Planning a swanky wedding in London? Harrods is now catering kosher simchas! [Jewish Chronicle]

Three words: Smores Ice Cream. [Food52]

Incase that doesn’t suit you, here are 20 other desserts, perfect for Memorial Day celebrations. [Serious Eats]

Smithsonian Magazine just released it’s annual food issue. Check out pieces by Michael Pollan, Ruth Reichl and Mimi Sheraton. [Smithsonian Magazine]

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Mixing Bowl: Mother's Day Recipes, Vegetarian Gefilte

By Susan Armitage

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Have you called your mom lately? Give her a ring and then get in the kitchen with these Mother’s Day brunch ideas. Smoked salmon breakfast latkes, anyone? [Nosher/MyJewishLearning]

Have the kids try their hand at challah, soft pretzels or maple meringue doughnuts with these family-friendly baking projects. [Food52]

Does your mom like a good pint more than a glass of bubbly? Try these pairings for a Mother’s Day beer brunch. [Serious Eats]

In Israel — or Sweden — a Coke just might have your name on it. [Tablet]

In the kitchen with the mashgiach at The J, the upscale New York glatt kosher spot formerly known as Jezebel. [The New York Times]

Rukhl Schaechter and Eve Jochnowitz tackle vegetarian gefilte fish in the latest episode of their cooking show, “Eat in Good Health!” (In Yiddish with English subtitles) [Yiddish Forverts]

The weather’s warming up, at least on the East Coast. Celebrate with five dairy-free, warm-weather desserts. [The Kitchn]

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Mixing Bowl: Kosher Burgers; Za'atar Recipes; Yummy Reading

By Susan Armitage

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High-end kosher burgers take Manhattan. [YeahThatsKosher]

If you’ve never heard of za’atar, an herbal Middle Eastern spice blend, you’re missing out. Try it on flatbread, popcorn or in a Shabbat-worthy roast chicken recipe. [The Kitchn]

Saveur’s Best Food Blog Awards winners are up. Peruse the list for mouthwatering photos, recipes and new food voices to follow. [Saveur]

Ever stained a pan cooking with wine, brown sugar or citrus? Get the lowdown on non-reactive cookware. [DavidLeibovitz.com]

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Mixing Bowl: Bye-Bye Matzo!

By Susan Armitage

iStockphoto

It’s here! The New York Times Magazine’s 2013 food and drink issue is out this weekend in print and online. Features range from hunting and killing your own dinner to the rise of healthful fast food. [The New York Times]

Bye-bye matzo! Welcome all that delicious chametz back into your life with one of our favorite challah recipes. [Smitten Kitchen]

Or sweeten the end of Pesach with some babka. [The Jewish Week]

Craving spring flavors? Lemons can hold you over until the season gets fully underway. [Food 52]

Hitler’s food taster talks about her bitter years during the war. [Spiegel]

The flap over uncertified meat in Los Angeles isn’t the only kosher scandal in the news this week. Israel’s Rabbinate recently discovered fraudulent labels on leafy greens. [Arutz Sheva]

Another look at Washington, D.C.’s DGS Delicatessen and the modern deli renaissance. [NPR]

Silicon Valley’s top tech minds tackle food issues this weekend at the Food Hackathon in San Francisco. [Silicon Valley Business Journal]

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Mixing Bowl: Passover Recipe Edition

By Susan Armitage

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Philadelphia chef Michael Solomonov will bring tastes from Zahav to Momofuku’s “Late Night Dinner Series” in the East Village. Reserve now for the April 9 event. [Grub Street]

Matzo showdown! A taste test for a product we always though was, well, tasteless. [Serious Eats]

“Passover is the Olympics for mashgiachs” — shadowing the kosher supervisor for upscale NYC spots Prime Grill and Soho. [The Wall Street Journal]

For the second year in a row, Coke isn’t it for Passover in California. [Boston.com]

Passover recipe roundup:

Dishes from Israel, Estonia and India. [CNN Eatocracy]

Muy delicioso: Mexican chicken in a tomatillo, chipotle and piloncillo sauce. [The Chicago Tribune]

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Mixing Bowl: Matzolah, DIY Bagels

By Susan Armitage

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Like ‘em? Try making them this weekend!

Kosher in Paradise is an aptly named new restaurant in Old San Juan, Puerto Rico. [YeahThatsKosher]

Feeling ambitious this weekend? Try making your own bagels with a recipe from Rockaway Beach. [CNN Eatocracy]

A hippie staple gets a Passover twist. Matzolah granola, the “Trail Mix of the Exodus,” features matzo in the recipe. [Kosher Eye]

It turns out negotiations are sometimes literally on the rocks at the United Nations. [The New York Times]

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Mixing Bowl: Eat Your Way Through Jewish San Francisco

By Devra Ferst

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How do you know when your bird is done? Food 52 shows you how.

Take a walking tour of Jewish food in San Francisco with the guys from Wise Sons Deli. Yum. [Serious Eats]

Saveur.com suggests adding white chocolate to your smoky baba ghannouj. An interesting idea. [Saveur]

Passover baking might go down easier if we all tried these chocolate raspberry macaroons. [Serious Eats]

This might be the best veggie Shabbat dinner recipe we’ve heard of in a while — Dan Barber’s cauliflower steak. [Food 52]

But, if you prefer chicken, here’s an excellent tutuorial on how to know when your bird is done. [Food 52]

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Mixing Bowl: Tu B'Shvat Recipes

By Susan Armitage

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Pastrami, knishes and smoked fish found their way into Serious Eats’ roundup of can’t-miss NYC food institutions. [Serious Eats]

Try a special babka recipe for Tu B’Shvat. [Kosher Eye]

Did you know Bone Suckin’ Sauce is kosher? The company debuts two new seasoning rubs. [Kosher Nexus]

Michael Solomonov talks about paying homage at Zahav to his brother, who died serving in the IDF. [Boston Globe]

Love to Instagram everything you eat? Watch out — some restaurants are banning tableside photography. [Epicurious]

Your bubbe knows cabbage is awesome. Ten more recipes take this humble winter vegetable beyond borscht. [The Kitchn]

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Mixing Bowl: Recipe Archive, Shabbat Pancakes

By Devra Ferst

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Pancakes for Shabbat breakfast? Yes, please. Ruth Reichl shares her favorite recipe. [RuthReichl.com]

Next month’s TEDxManhattan is all about food — and you can stream it! [Grub Street]

National hot pastrami sandwich day. Really, everyone should celebrate this. [Eatocracy]

The LA Times opens its recipe vault. Jackpot! [LA Times]

This is our kind of art exhibit. A Chelsea gallery will be displaying a collection of food photos. [New York Times]

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Mixing Bowl: New Year's Edition

By Susan Armitage

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East-coast transplants are elevating the Bay Area bagel. [New York Times]

Check out a menu preview (with schmaltz and rye noodles!) for much-anticipated Ivan Ramen, coming to the Lower East Side from Jewish ramen whiz Ivan Orkin. [Eater]

You can certainly get your fill of best-of lists this time of year. Top dishes of 2012 include bialys from NYC’s Hot Bread Kitchen [Serious Eats], Israeli cuisine [Serious Eats], best Shabbat chicken and homemade pop tarts [Nosher].

A post-New Year’s hangover cure: the kosher prairie oyster. [Kosher Nexus].

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Mixing Bowl: Brisket Lab; Hanukkah Recipes

By Devra Ferst

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]

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Mixing Bowl: Mourning Stage Deli; Hanukkah News

By Devra Ferst

While we’re mourning the loss of the landmark Stage Deli, another deli is in trouble. Sarge’s experienced a serious fire this week but hopes to reopen. [Grub Street

New York is hosting the most bad ass latke throwdown there is. Serious Eats has some free tickets to win! [Serious Eats

Eight oil-fried gourmet foods for Hanukkah including: Panko latkes, Sweet potato parsnip latkes with feta and leeks, not to mention zeppole. YUM! [Food52]

Kutsher’s is serving eight different latkes for eight nights of Hanukkah. Offerings include pastrami smoked duck, pear butter, and sour cherry latkes” as well as a Peking duck, cucumber, scallion, and sesame hoisin variety on the last night. [Grub Street]

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Mixing Bowl: Jami Attenberg's Pickles, Latke Fest

By Blair Thornburgh

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Only in Brooklyn: Jami Attenberg, author of the critically-acclaimed and food-heavy novel “The Middlesteins,” makes pickles with Jeffrey Yoskowitz of the Gefilteria, a “boutique purveyor of Old World Jewish foods” [Vol. 1 Brooklyn]

A lively profile of “Tel Aviv’s favorite foodie” Gil Hovav, who makes his English cookbook debut writing as the devout (and imaginary!) orthodox woman Rebbetzin G. H. Halperin [Haaretz]

The humble bagel-and-schmear gets an explosive, dub-steppy twist in a homemade commercial for Brooklyn’s Bagelteria [Grub Street]

A beautiful and colorful vegetarian Thanksgiving table with golden beet salad, buckwheat-squash tart, and a fall greens sauté from the couple behind Sprouted Kitchen [NYTimes Well Blog]

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Mixing Bowl: Many Falafels; Preserved Lemons

By Devra Ferst

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A falafel, is not a falafel, is not a falafel. Each country in the Middle East has their own way of making falafel. [NPR]

Beautiful preserved lemons are a staple flavor of many north African and Sephardic cuisines. Try your hand at making them at home. [Saveur]

Should you try your hand at making your own peanut (and other nut) butters? [Serious Eats]

Desserts to Love: Knafe. The deliciously sweet pastry is available in the Holy Land if you’re willing to go looking for it. [Serious Eats]

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Mixing Bowl: Kosher Dining Club, Bubby's Soup

By Devra Ferst

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It’s been a pretty awesome week in the food world and the Jewish food world. Check out our tasty picks.

Take a peak into a kosher dinner club. [Grub Street]

Or…a tour of the kosher hot spots in Los Angeles. [New York Times]

Jewish and Chinese flavors all wrapped into one. Introducing: the Pastrami Egg Roll. [Fork in the Road]

It’s right around now that we all start craving a good bowl of chicken noodle soup. Learn how to make an excellent rendition of the classic here and call your Bubby! [Smitten Kitchen]

Already thinking about Hanukkah? There’s a now a New York City donut map. [Serious Eats]

Time to change things up: Coffee-Rubbed Brisket with Parsley Couscous. [Serious Eats]

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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]

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Mixing Bowl: DIY Tahini; I Dream of Falafel

By Devra Ferst

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Just because Rosh Hashanah is over, doesn’t mean you can’t still celebrate the start of the year with something sweet. Here are 11 great honey recipes including one for Fig, Phyllo and Honey Stacks and another for Lavender Honey Thyme Frozen Yogurt. [Serious Eats]

…And if you’re going through apple withdraw after the holiday, try this simple Cranberry Apple Strudel. [Serious Eats]

If you love making your own hummus, try this DIY tahini recipe. [The Kitchn]

I Dream of Falafel is perhaps the best name for a falafel shop we’ve ever heard of. Plus they serve sweet potato falafel. How are we just hearing about this? [Serious Eats]

Take a look into how Kellogg’s keep Corn Flakes kosher in the world’s largest cereal plant. [The Jewish Chronicle]

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Mixing Bowl: Ruth Reichl's Matzo Brei; Shabbat Chicken

By Devra Ferst

iStock

The secret to feeding a picky child? Matzo brei says Ruth Reichl. [Gilt Taste]

Serious Eats hung out with one of our favorite chefs, Israeli-New Yorker Einat Admony. Check out their great Q and A. [Serious Eats]

To Market, To Market. Take a tour of a Schwartz’s Kosher Supermarket in Williamsburg and see what Old World gems you find. [Serious Eats]

Jewish food porn ahead: Mile End’s cookbook trailer. Yum. [Youtube]

Shabbat cooking: give this Senegalese chicken and onion dish a try for your next Shabbat dinner. [Saveur]

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Mixing Bowl: Jewish Food Porn; Helen Nash

By Blair Thornburgh

iStock

Food porn alert: Eater gets a first look inside “The Mile End Cookbook.” Even the matzo looks mouthwatering… [Eater]

Tips and ideas for cooking with the flavorful sesame, salt, sumac and herb mixture of za’atar. [Epicurious]

Back-to-school tips from a new blog dealing with kosher, allergen-free living. [Kosher Food Allergies]

At home with kosher culinary queen Helen Nash. [Tablet]

Mackerel Carpaccio with caramelized figs and ceviche with black lentils from a culinary tour of Israel. [Washington Post]

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