The Jew And The Carrot

Mixing Bowl: Tu B'Shvat Recipes

By Susan Armitage

iStock

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]

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Q&A: Ed Levine, America's Most Serious Eater

By Devra Ferst

Robyn Lee

Serious Eats editor Ed Levine has been dubbed the “Missionary of the Delicious” by Ruth Reichl and rightfully so. There are few food writers in America who seem to enjoy good food more than Levine. He can rattle off lists of the best delis, pizzas, desserts and a place to get an obscure Chinese dish you’ve never heard of in almost any major American city.

His website Serious Eats provides a space and community for enthusiastic eaters to share recipes, tales of new restaurants and creative food events. This fall, Levine and the editors of Serious Eats dropped their first book, “Serious Eats: A Comprehensive Guide To Making & Eating Delicious Food Where You Are,” a food book with recipes, fun food timelines, recipes and comments from members of the Serious Eats community.

Sprinkled throughout the book are a handful of references to Levine’s Jewish culinary background growing up on Long Island and being a descendent of a Lower East Side pickle seller. He shared with us what it means to be a “Serious Eater,” his thoughts on contemporary Jewish food and what he’d like to eat for his last meal (hint: it includes pastrami).

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Mixing Bowl: Edamame Hummus, Jewish Food Democracy, Bourbon Challah Bread Pudding

By Devra Ferst

Looking for a riff on the classic hummus? Check out Serious Eats’ Edamame Hummus — interesting idea. We’re not quite sure how it would work out.

“What is a food democracy, and why do we need one?” Asks a blogger on The Blog at 16th and Q, the blog of the DC JCC.

Awards week! The James Beard Foundation announced its semifinalists for its chef and restaurant awards. Looking for an excellent meal in your area? Check out the complete list on Grub Street.

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Mixing Bowl: How Do You Take Your Matzo?; For the Love of Borscht; Bagel Debates

By Devra Ferst

For Sarah Karnasiewicz of the LA Times, borscht is “my family’s edible valentine,” she shares her ode to the dish and several recipes for varieties including spiced mushroom borscht and a white borscht.

Gearing up for Passover, Epicurious wants to know, is “Matzoh, Better Plain or Dressed Up?”

In Florida noted chef Michael Baum is remaking himself and the knish with his gourmet interpretations of the classic Jewish snack, writes the Miami Herald.

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