Friday night dinner: it’s truly something sacred. And delicious. Roast chicken and veggies, soup, salad, kugel, fresh baked challah and something sweet to finish.
Sukkot is over (holidays are over finally – yay) and it’s back to normal life again. Now, what to do with that etrog?
When we wrote about the 5 best old-school Jewish delis, we couldn’t ignore our new-school favorites for long. From coast to coast, new-ish Jew-ish restaurants (not typically kosher) are cropping up, putting innovative spins on the classics. So here’s a list of our favorite new Jewish delis, many of which were opened by young, award-winning chefs who have built their careers by working with old-world recipes. Everything is made from scratch in these farm-sourced, waste-not kitchens, where schmaltz and gribenes are used generously and make for popular appetizers.
New Yorkers all have their favorite spots for bagels and lox, but where is the best Sephardic food? The Eater’s Robert Seitsema set out to find out.
You probably recognize caraway seeds from rye bread. I remember eating pumpernickel bread as a child at my grandparents’ house and loving the anise-like sweet taste of the seeds in it. Later, I learned that many countries use caraway to add these complex notes to their dishes. (Just don’t confuse caraway with Persian sajira or black cumin, these two have a similar appearance but stronger cumin notes).
I have served this chicken on Rosh Hashanah for years, and it’s a go-to for a quick and easy Shabbat recipe. The chicken gets caramelized from the glossy and delicious sauce. It’s best when marinated overnight, so be sure to plan ahead and start it early.
We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
Jewish delis have played a huge role in shaping American Jewish food, delivering pastrami sandwiches, knishes, matzah ball soup, and latkes to the table for at least 100 years. Delis are not just about the food — they serve up Yiddish culture (knish, kugel, kishke, kasha varnishkes), and history with every briny bite.