I recently had the chance to attend a butchering seminar at one of New York City’s longest-running butcher shops, Fischer Bros & Leslie on the Upper West Side, which has been in operation and family-owned since 1949. I love the chance to learn more about cooking from an expert, and meeting Paul Whitman, one of the current owners, was a real treat.
Growing up in a Jewish-Italian family in New Jersey, I’ve taken to calling myself a pizza bagel. My heritage rendered my childhood kitchen an epicenter for piles of challah French toast, saucepans of bubbling tomato sauce, and more than anyone’s fair share of cookies. One crumbly treat in particular graces my oven time and time again: mandelbrot.
When it comes to bagels I am a bit of a purist. Blueberry bagels? Blegh. Pumpkin bagels? Not my thing. And don’t get me started on all those crazy flavors of cream cheese.
Pickling vegetables, fruit or even fish is a way to extend the shelf life of items that would otherwise spoil, especially in colder months when produce is no longer readily available. But not only is pickling practical, it’s also delicious and can be easier than you think to try at home.
I have long been a fan of Chef Michael Solomonov, the Philadelphia-based, James Beard Award-winning chef and restaurant entrepreneur who is probably best known for his Israeli restaurant Zahav. In what is part memoir and part cookbook, Solomonov and his business partner and co-author Steven Cook, share beautiful recipes and personal stories of Israeli cuisine in the new cookbook Zahav: A World of Israeli Cooking.
Red Velvet Cake – my daughter’s favorite. She has been obsessed with it ever since she learned there was something out there that is called red velvet cake. So it should not have shocked me that when I asked her what she wanted for her 10th birthday, she said: “I want you to invent a special challah flavor just for me – Red Velvet Cake Challah!”
Do you love scrolling through Pinterest for drool-worthy desserts to make? I mean we all do. Then you will love Miriam Pascal‘s first cookbook, Something Sweet: Desserts, Baked Goods and Treats for Every Occasion.
There’s big news on the New York Jewish deli scene. After more than 120 years as a stand-alone institution on the Lower East Side, Katz’s Delicatessen is becoming a chain. It’s not quite Ben’s Kosher Deli, which currently boasts seven locations. But The New York Times reports (via Gothamist) that Katz’s will cross the East River and open a new outpost in the upcoming Dekalb Market, a 60,000-foot food hall currently under construction.
It’s fall, which means time for some comfort food and autumn flavors. And nothing says comfort food quite like kugel.
I don’t have much of a sweet tooth, so it’s rare that I get very excited about a dessert. But chocolate babka, a yeasted, eggy hybrid of brioche and challah, with a thick swirl of cinnamon and dark chocolate in the middle, is an exception. Though its origins are in Eastern Europe, every Jewish deli worth its (kosher) salt has a babka they swear is the best. Well guess what: this babka is in fact the best.