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]
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]
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]
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]
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]
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]
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]
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]
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].
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]
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]
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]
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]
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]
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]
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]
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]
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]
The future of the New York bagel is looking up thanks to efforts by Mile End and Russ and Daughters. [New York Magazine]
Panzanella — a bread and tomato salad — is a favorite summer food. Here, it’s given a Jewish twist — pastrami and rye panzanella. [Epicurious]
If you would rather have your pastrami on rye in sandwich form, check out these delis which Bon App named the best new delis in America. [Bon Appetit]
Is there actually something in the water that makes the classic chew of a New York Bagel the best, or is it all just bragging? [Smithsonian Food & Think]
The world’s first kosher 7-Eleven in Monsey, N.Y. is now serving up Slurpees, snacks, and specialty hot dogs, cooked on a rabbi-blessed grill with a convenient condiment bar including spicy mayo and (what else?) hummus. [Kosher Nexus]
Elevate your vacation reading with these eight fresh picks on sustainable food. [Grist]
Writer David Sax remembers his father-in-law and a shared lifelong love of Jewish food with a bite of babka. [The New York Times Magazine]
Serious Eats weighs in on kosher ice creamery Chozen’s new Chocolate Babka and Heavenly Halvah (dairy-free!) flavors. [Serious Eats]
Pastrami and rye panzanella: marbled meat, toasted bread, and sweet ripe tomatoes mingle in a deli-cious twist on the summery salad [Epicurious]
A new cereal-centric shop in NYC’s Greenwich Village puts the meal in oatmeal with toppings like fresh fruit, toasted nuts, and…gorgonzola? [Serious Eats: New York]
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