Food & Wine

Kosher BBQ Fires Up In Crown Heights

Long-awaited smokehouse already attracting crowds.

07/01/2015
Staff Writer

Izzy’s BBQ Addiction, the long-awaited kosher smokehouse in Crown Heights, is finally open for service.

Israeli Chef Ori Menashe Among Food And Wine Magazine's 'Best New Chefs'

Chef Ori Menashe spoke with The Jewish Week from L.A. about food in the IDF, kosher cooking, and making Quentin Tarantino laugh.

06/24/2015
Editorial Intern

Good luck snagging a reservation at Bestia. Since founding the high-profile Italian restaurant in Los Angeles’ Arts District, Executive Chef Ori Menashe—and his Pastry Chef wife Genevieve Gergis—keep customers coming back to their pizzas, pastas, house-cured meats, and decadent desserts. It’s no surprise then that Food and Wine Magazine recognized Chef Ori as one of the Best New Chefs of 2015, calling him a “meat virtuoso”. Born in L.A. and raised in Israel, Chef Ori spoke with The Jewish Week from L.A. about food in the IDF, kosher cooking, and making Quentin Tarantino laugh.

Chef Ori Menashe. Sierra Prescott/Sprout LA

Matzah Ball Soup Success In 10 Tips

Secret ingredients for the dumplings: baking powder and whipped egg whites. Shhhh …

03/30/2015
Jewish Week Online Columnist

It isn’t Passover without matzah ball soup (and Bubbe nagging you why you aren’t married yet, and your little cousin sneaking too much Manischewitz). But mostly, it’s about the soup. You can argue how to spell it (matzah, matzoh, matzo, matza), but everyone agrees Jewish penicillin has a special place on the Seder table.

Amy Kritzer/JW

Manischewitz-Glazed Matzah Truffles

You'll love matzah more when it's rolled into sea salt-sprinkled truffles.

03/27/2015
Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Amy Kritzer/JW

Seder2015 Brings Passover Into The Digital Age

03/26/2015

An appreciation for classics and architecture does not necessarily foster interest in the Passover seder.

Participants at one of Michael Hebb’s “test” seders use the resources from Seder2015.org. (Scott Macklin)

A New Food ‘Covenant’

The winemaking Morgans share their Mediterranean lifestyle, and a Passover recipe.

Web Director

Jeff Morgan started his career in the 1980s as a Jewishly indifferent musician living it up in southern France. Yet in the early aughts, he found himself dissolved in tears across the dinner table from one of the biggest kosher winemakers, sobbing about “making the best kosher wine in 5,000 years.”

Ingredients
Ingredients: 
Gefilte Quenelles with Braised Leeks and Lemon Zest
Pareve | serves 6 as a main course, 10-12 as a first course
2 lbs. salmon fillets, skinned, cut into 1-to 2-inch cubes
4 cloves garlic, chopped
2 tsp. grated fresh ginger
¼ cup chopped onion, plus 1 onion, sliced
2 eggs
2 tbsp. fresh lemon juice
2 tsp. salt
2 tbsp. extra virgin olive oil
3 carrots, cut into ¼-inch-thick rounds
1 fennel bulb, trimmed and sliced into ¼-inch-thick crescents
1 tsp. dried thyme
½ tsp. coriander seeds
1 bottle (750 ml) or 3 cups dry white wine
6 cups water
1 bay leaf
6 to 12 leeks (white part only), well washed (Allow 1 leek per individual portion.)
2 tbsp. finely chopped lemon zest
Freshly ground pepper

Passover, From Brazil

The Brazil nut should not be an ugly duck.

Special To The Jewish Week
Ingredients
Ingredients: 
2 cups Brazil nuts
1½ cups unsweetened grated coconut
10 tbsp. (1 stick + 2 tablespoons) unsalted butter
1 cup sugar, divided
1 tsp. vanilla extract
4 eggs, separated
1/8 tsp. salt

Let My Pantry Go

Paula Shoyer’s ‘New Passover Menu’ strives for liberation from perceived culinary slavery.

03/24/2015
JNS.Org

For those who feel that Passover cooking can be as restrictive as their ancestors’ enslavement in Egypt, pastry chef and author Paula Shoyer says her new book “has arrived to set you free.”

Paula Shoyer

Manischewitz-Glazed Matzah Truffles

You'll like matzah more when it's rolled into these dark chocolate truffles.

Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Ingredients
Ingredients: 
1/3 cup heavy cream
5 ounces (about ¾ cup) dark chocolate, roughly chopped
¼ cup butter, at room temperature
1 piece matzah, finely chopped
1 ½ cups kosher for Passover powdered sugar
3 tablespoons Manischewitz (or to taste)
Sea salt

The Remix: Borscht

Not your Bubbe’s borscht, yo.

03/24/2015
Special To The Jewish Week

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

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