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 always been kosher champagne,” says Aron Riter, founder of the Kosher Wine Society. “Well at least for the past 30 years,” he clarifies. But, kosher Prosecco, the north Italian interpretation of a sparkling white wine, has only come into light in the past five years, he adds. A more affordable and equally palatable alternative to the French Champagne, Prosecco is the perfect wine to mix into a sparkling cocktail or punch to celebrate this year’s Shabbat-New Years Eve duo.
With both lightly sweet and very dry varieties, this Italian wine has a number of similarities to its French counterpart. Like Champagne, Prosecco’s name is protected by law. It must be made in northeastern Italy, near Conegliano and Valdobbiadene, the two towns that invented the drink to officially don the Prosecco name.
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