The Jew And The Carrot

Mixing Bowl: Latke Throwdown; Egyptian Falafel

By Devra Ferst

iStock

If you’re stuck at home today, try making your own challah. Here’s a simple recipe. [The Daily Meal]

Are you a latke expert? Ready to throw down in a huge latke competition? Enter your recipe here. [Edible Manhattan]

Deb Perlman’s mushroom bourguinon, a perfect fall, vegetarian, Shabbat dish. [Food 52]

Try an Egyptian twist on falafel — made with fava beans. [Saveur]

A taste of the American South comes to Tel Aviv. [Tablet]

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Shabbat Meals: Lauren Shockey’s Roasted Beet and Feta Salad

By Lauren Shockey

Courtesy Lauren Shockey

Of all the salads that you can find in New York City restaurants today, none is more ubiquitous than the beet and cheese variety. Which makes it all the more surprising that I had never eaten it until I was a teenager.

Despite the prevalence of beets in the Ashkenazi Eastern European culinary traditions of my ancestors, they were banned from my family’s dinner table. My father hated the ruby spheres, so we never ate them.

Imagine my delight when I first tasted the sweet, robust flavor of a perfectly roasted beet. I sighed. How had I been robbed of this pleasure for so long?

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