Take a tasty tour through New York’s Holyland Market for Israeli staples from amba to za’atar. [Serious Eats]
Healthy, fall ingredients like carrots, quinoa and caraway seeds combine to re-imagine the traditional kugel four times over. [The New York Times]
Ever tried a vegan Reuben before? Locali, a “conscious convenience store” in Los Feliz, Calif., uses tofu, pickling spices and Daiya cheese for a clever, cruelty-free copy. [LA Weekly]
FiveThirtyEight’s Nate Silver: statistics savant, presidential pick predictor … food blogger? His Burrito Bracket blog from back in the day puts tacos from his (and President Obama’s) Chicago home in an NCAA-style bracket. [Grub Street]
Mollie Katzen may be the godmother of vegetarian cuisine and one of the founding owners and chefs of Moosewood Restaurant in Ithaca, NY, not to mention one of the best-selling selling cookbook authors of all time, but she swears she never really intended to have a career in food. “It was never a goal at all,” she says.
Growing up, she wanted to be an artist. She never went to culinary school and instead saw cooking as simply a hobby that could help support her painting.
But eleven cookbooks later — with a twelfth on the way — and Katzen’s youthful avocation has long since become her life’s work. Of course, those familiar with Katzen’s cookbooks know that many of them, including the beloved “Moosewood Cookbook”, are adorned with her artwork on their covers.
While she is known for bringing vegetarian eating to the masses and likes to eat “mostly plant food,” she insists she is not anti-meat. Still, she says, “Where I’m coming from, meat is guilty until proven innocent.”
We talked with Katzen, 60, who left Moosewood long ago, about growing up kosher, how she got into vegetarianism and her foray into Harvard’s dining halls. True to form, Katzen also shared one of her newest recipes: broccoli-infused Green Matzoh Balls, perfect for the upcoming holidays.