Yes, kosher fans of ‘The Bear,’ you can make a beef braciole
TV’s best show about food demands a great kosher Italian beef recipe This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Here’s how you can tell that “The Bear,” a breakout hit about a four-star Manhattan chef who returns home to sling hash […]
This summer, may all your lox be wild lox
In many places, farmed salmon is a slow-motion environmental train wreck. This summer, think wild. This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. On the rocky western coast of Vancouver Island, I watched a massive black bear use her front legs to […]
Home-smoked wild salmon
Turn a fresh piece of fish into a sweet, salty glossy slab fit for the best bagel This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. This is hot-smoked salmon, not lox, which is cold-smoked at a much lower temperature. Hot-smoking, which is much easier for […]
Yotam Ottolenghi wants to talk to you
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. If Yotam Ottolenghi were the type of person to say, “I told you so,” the pandemic would have given […]
It’s artichoke season: here’s your harvest dinner menu
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. My artichokes took a beating in the December storms, which they liked. By last week the wide dusky green leaves and stalks, swollen fat from all the water, produced bouquets of tight, cone-shaped flower […]
Did Jews name this classic Italian cookie?
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. When the Italian bakery and cafe Il Fornaio opened its first American branch in San Francisco, I was hired as a cookie baker. The night before my first day on the job, I tried […]
Drink spring: Make your own bittersweet aperitif
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. Every spring morning I walk into my backyard, take a deep inhale, and wish I could bottle that smell. This year, I did it. The artichokes put an herby bitterness into the air, the […]
Shamrock-taschen? This year make corned beef and cabbage hamantschen.
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. This Purim, which happens to coincide with St. Patrick’s Day, there are two kinds of hamantaschen you should consider buying or making. The first are any of the traditional three-cornered Purim cookies that are […]
When Purim falls on St. Patrick’s Day, drink a Haman O’Reilly
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. If Purim and St. Patrick’s Day, which both fall on March 17 this year, have one thing in common, it’s drinking. To mark the two holidays’ joint appearance on the calendar, Jay Sanderson, the […]
Ukrainian rugelach are the cookie you should be making now
This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox. The historian Timothy Snyder called them the “bloodlands:” the region including Russia and Ukraine that gave us the massive killing fields of Stalin and Hitler, and that now gives us Russia’s vicious war. But […]