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]
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]
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]
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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