The Jewish food renaissance is thriving not only in the US, but also in Argentina, where Jewish-Argentinian chef Tomás Kalika opened his fine dining restaurant, Meshiguene: Immigrants Cuisine, and plans to open another.
I am a born- and-bred New Yorker who loves a good, classic bagel and schmear. It’s practically a requirement to live in the New York area. I have been working on my own recipe for some time (stay tuned!) and I am no stranger to the rainbow bagel and other crazy counterparts that have been trendy the past two years. In fact, I first spotted rainbow bagels nearly three years ago in Hoboken, NJ near my daughter’s former preschool. And since then, indeed, rainbow bagels have taken over.
If you’ve never made compost cookies, but you love desserts that are a little salty and a little sweet, this cookie (and hamantaschen) are for you. Do a quick Google search for “compost cookie” and you will come up with dozens of recipes. But the original compost cookie was born out of the crazy genius dessert brain of Christina Tosi of Milk Bar, one of my personal baking heroes. The recipe for her famous cookie (and cakes and crazy desserts) can be found in her cookbook, which I absolutely love and highly recommend if love baking projects.
Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies, to roasted veggies, raw veggie salads and simmer sauces. For tahini newbies, be patient when you’re mixing tahini with water and lemon. Go for the right texture first, adding more water and lemon until the sauce is pourable. The paste will turn from beige to white-ish, letting you know that you are heading in the right direction. Season with fresh minced garlic and whichever green herb you like best.
In addition to being a classic Jewish food, lox is arguably one of the most New York-y foods you can get. We have so many great bagel shops to choose from, but, as you might know, not everyone is choosy about their lox. Next time you’re on a mission for the best bagel and lox in town, try visiting one of the five shops below. Each spot has its own curated menu of smoked fish and at least one house-cured lox.
The other day, Tech Insider posted a video about “the best way to cut a bagel.” Intrigued, yet skeptical of the tech industry’s bagel-eating skills, we pressed play.
Have you ever tried dessert hummus? That’s right – a sweet hummus. No, it’s not exactly traditional, but it is as simple as making classic hummus. Instead of savory ingredients like garlic, tahini and cumin, you add dates, maple syrup and even cocoa powder.
A few years ago when I was out in Los Angeles visiting my family, my brother insisted we head to Canter’s Deli, an iconic Jewish deli that has been around since 1931. I am never one to turn down some good Jewish comfort food, and was thrilled to order a big bowl of matzah ball soup on a cool, rainy December night to share with my then 2 year old daughter. The bowl was filled to the brim with not only a larger-than-life matzah ball, but kreplach, rice and noodles. That’s right – it was a matzah ball carb fest, and it was glorious.
Pickled cucumbers, borscht, kasha varnishkes, and knishes are just some of the stick-to-your-ribs foods that Polish and Russian-Jewish Cuisine is best known for. It’s no longer everyday fare, but rather the kind of meal that you cook when you’re craving something to combat the chilliest winter night.