The Jew And The Carrot

Ruth Bourdain Comes Out of the Pantry

By Renee Ghert-Zand

via facebook
Behind the Mask: Josh Friedland disguised himself online for three years as a humorous mashup of Ruth Reichl and Anthony Bourdain.

The wondering and speculation are over. We finally know who the real person is behind Ruth Bourdain, the Twitter personality that is a bizarre mashup of former Gourmet editor Ruth Reichl and foul-mouthed TV food show host Anthony Bourdain (visually, we’re talking Reichl’s dark long hair with bangs plopped on top of Bourdain’s mug).

All those witty and profane jabs at the pretentions of food culture — as well as a companion book titled, “Comfort Me With Offal” — were written (and tweeted) by Josh Friedland,, who came out to New York Times reporter Julia Moskin in Saturday’s paper. Despite his snarky alternate persona, the Moskin calls Friedland “a mild-mannered freelance writer in Maplewood, N.J., who produces the Food Section, one of the longest-running culinary blogs on the Web.” On his website, Friedland describes himself as “addicted to just about everything having to do with food, whether it be home cooking to restaurants, culinary travel, photography, history, books, or food politics.”

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Mixing Bowl: Recipe Archive, Shabbat Pancakes

By Devra Ferst

Thinkstock

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: 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: Arsenic In Chicken; Hummus Recipe

By Devra Ferst

Spring has sprung and the change is showing in our farmers markets. Here are 16 ways to prepare asparagus. [Serious Eats]

Nicholas Kristof illuminates what’s really in commercially produced chicken. [New York Times]

Ruth Reichl offers tips for better hummus. [Gilt Taste]

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Q&A: Ruth Reichl, Food Revolutionary

By Ha'aretz

Getty Images

The magnificent Ruth Reichl talks to Ha’aretz about food writing, her new book which will take place in WWII and “why people take cookbooks to bed.”

Ruth Reichl, iconic Jewish American food critic and bestselling author has captivated readers with her frank, down-to-earth approach to cooking, and her insatiable love and enthusiasm for cuisine.

She is the author of four best-selling memoirs: “Tender at the Bone: Growing Up at the Table”; “Comfort Me with Apples: More Adventures at the Table”; “Garlic and Sapphires: The Secret Life of a Critic in Disguise”; and “For You Mom, Finally.”

Read more at Ha’aretz

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