The Jew And The Carrot

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]

Read more


Permalink | | Share | Email | Print | Filed under: Rugelach, Mixing Bowl, Latkes, Hanukkah, Brisket Lab, Bagels

Mixing Bowl: Jewish Soups, Organic Farming and Schwartz's Deli

By Devra Ferst

iStock

This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward]

Chocolate Babka Bread Pudding. Need we say more? [Serious Eats]

A new fellowship in organic plant breeding is getting off the ground, thanks to the Clif Bar Family Foundation. [LA Times]

These might just be the most interesting rugelach we’ve ever heard of. Try out a recipe for pumpkin, sage and walnut rugelach. [Food 52]

Read more


Permalink | | Share | Email | Print | Filed under: Schwartz's Deli, Rugelach, Kutsher's, Babka

Mixing Bowl: Bittman on the 'Unhealthy Tax'; Pickles and MObama's Solution to Food Deserts

By Devra Ferst

iStock

As you know, we at JCarrot love pickles (try our quick summer pickle recipes here). Serious Eats shares some creative ways to use leftover pickle juice. They also conduct a jarred pickle taste test. See which pickle is the winner.

In this week’s New York Times dining section, Julia Moskin writes about how to use commonly discarded parts of vegetables. The Perennial Plate conveniently shares a recipe and video of how to make carrot top pesto.

Jon-Jon Goulian, author of “The Man in the Gray Flannel Skirt,” makes rugelach pinwheels on Cooking the Books.

Read more


Permalink | | Share | Email | Print | Filed under: Rugelach, Michelle Obama, Pickles, Mark Bittman, MObama, Hummus, Carrot Top Pesto, Walmart

Mixing Bowl: Pastrami Galore, Rugelach Added to Dictionary, Libyan Jewish Cuisine

By Devra Ferst

iStock

This month’s issue of Saveur focuses on all variates sandwiches and of course takes a look at the great Katz’s deli. They share Katz’s recipe for chopped liver and a great video on the 2nd Avenue Deli’s pastrami.

Can you handle more pastrami? If so, check out Jamie Geller’s recipe for pastrami kugel on kosher.com.

In Rome, writer and sommelier Katie Parla, finds culinary traces of the former Jewish community of Libya, on The Atlantic.

Read more


Permalink | | Share | Email | Print | Filed under: Rugelach, Pastrami, Katz's Deli, Chozen, 2nd Avenue Deli, Saveur

Kitchen Talk: Sarabeth on Brunch and Rugelach

By Devra Ferst

Quentin Bacon

Baking is caught somewhere between a science and an art. Chemical reactions take place at the same time as layers of cake are artfully constructed or sugar is exquisitely pulled and colored. Mastering both the art and the science takes endless hours of practice or unfailingly good guidance. It is just this type of guidance that Sarabeth Levine, the owner of Sarabeth’s restaurants and jam maker, shares with home bakers in her new book “Sarabeth’s Bakery, From My Hands to Yours.”

Her career started with a secret family recipe for Orange-Apricot Marmalade, which she served at her husband’s café and grew from there. For the past 30 years she has been baking breakfast treats and whipping up silken eggs at her restaurants, which helped revolutionize the city’s brunch scene.

Drizzled throughout her book are recipes for a several traditional Jewish baked goods. Her rugelach, which former New York Times Dining columnist Mimi Sheraton calls “the best rugelach in New York and the best I have ever had this side of my grandmother’s kitchen,” are rich with cream cheese and crisp on top. Her babka is a riff on a traditional recipe, made with a breakfast Danish dough.

She talked with us about the roots of her recipes, being a self-taught baker and just how important technique (and flour selection) is in baking. She also shares with us her rugelach and babka recipes.

Read more


Permalink | | Share | Email | Print | Filed under: Spreadable Fruits, Sarabeth's, Rugelach, Mimi Sheraton, Maramalade, Goddess Of Bakedom, Cafe, Babka

Mixing Bowl: Jewish Farms, Schnecken vs. Rugelach, Jewish Farms Sprout

By Devra Ferst

What exactly is the difference between rugelach and schnecken? Joan Nathan goes after the sweet history of these two desserts on Tablet.

What to do with leftover Kiddush wine? Israeli wine blog HaKerem finds some bizarre answers via twitter.

Looking for an Indian dinner recipe? My Jewish Learning shares a recipe for saag chevre, a spin on the classic saag paneer.

Read more


Permalink | | Share | Email | Print | Filed under: Schnecken, Rugelach, Peppers, Jewish Farms

'Rugelach by a Brother' — Lee Lee's Bakery

By Sarah Seltzer

Simon Vozick-Levinson

I have a confession… I used to be a commercial rugelach kinda gal. The actual bakery variety never tempted me. I always enjoyed the chewy, soft, slightly Pillsbury-like texture of Green’s cinnamon rugelach and the house brand from Zabar’s. I couldn’t even keep a bag of them in my apartment for fear of unfettered overindulgence.

All that changed, however, when I moved to Harlem, a historically black neighborhood, this winter and discovered one of the last purveyors of butter-dough rugelach in the New York City on West 118th street — Lee Lee’s bakery. The shop, which opened about a decade ago after moving from Amsterdam Avenue, is known by the sign that used to be painted on in its window advertising “Rugelach by a Brother” (that would be Alvin Lee Smalls, aka “Mr. Lee” the man behind Lee Lee’s).

Read more


Permalink | | Share | Email | Print | Filed under: Zabars, Rugelach, Levain, Lee Lee's, Harlem




Find us on Facebook!
  • "You wouldn’t send someone for a math test without teaching them math." Why is sex ed still so taboo among religious Jews?
  • Russia's playing the "Jew card"...again.
  • "Israel should deal with this discrimination against Americans on its own merits... not simply as a bargaining chip for easy entry to the U.S." Do you agree?
  • For Moroccan Jews, the end of Passover means Mimouna. Terbhou ou Tse'dou! (good luck) How do you celebrate?
  • Calling all Marx Brothers fans!
  • What's it like to run the Palestine International Marathon as a Jew?
  • Does Israel have a racism problem?
  • This 007 hates guns, drives a Prius, and oh yeah — goes to shul with Scarlett Johansson's dad.
  • Meet Alvin Wong. He's the happiest man in America — and an observant Jew. The key to happiness? "Humility."
  • "My first bra was a training bra, a sports bra that gave the illusion of a flat chest."
  • "If the people of Rwanda can heal their broken hearts and accept the Other as human, so can we."
  • Aribert Heim, the "Butcher of Mauthausen," died a free man. How did he escape justice?
  • This guy skipped out on seder at his mom's and won a $1 million in a poker tournament. Worth it?
  • Sigal Samuel's family amulet isn't just rumored to have magical powers. It's also a symbol of how Jewish and Indian rituals became intertwined over the centuries. http://jd.fo/a3BvD Only three days left to submit! Tell us the story of your family's Jewish heirloom.
  • British Jews are having their 'Open Hillel' moment. Do you think Israel advocacy on campus runs the risk of excluding some Jewish students?
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.