Harley Hammerman, Special To The Jewish Light
• Published July 25, 2023
There is an amazing website called Lost Tables, dedicated to celebrating the restaurants of our past. We are partnering with the site’s creator Harley Hammerman and celebrating these wonderful stories....
BILL MOTCHAN, SPECIAL TO THE JEWISH LIGHT
• Published July 20, 2023
Pepper sauce is a hot commodity. That is, it’s very popular. The Huy Fong brand of hot, red Sriracha chili sauce, with its distinctive rooster logo, is hard to find these days because of a weather-related...
Jordan Palmer, Chief Digital Content Officer
• Published July 10, 2023
During the spring, Mark Sauer, a self-professed "foodie" saw a social media post about a workshop offering to teach anyone to bake traditional Jewish challah.
"My wife is Jewish and loves challah, so...
MARGI LENGA KAHN, Special To The Jewish Light
• Published July 7, 2023
Peach season has arrived. To celebrate this season, we recommend loading up your fruit basket with these juicy, sweet marvels and prepare to indulge. You can enjoy your peaches fresh-picked and eaten out-of-hand,...
(JTA) — “The Bear,” FX and Hulu’s drama series about the behind-the-scenes workings of a Chicago restaurant, has been one of TV’s most acclaimed series since debuting last year.
The first...
ISABELLA ARMUS, The Nosher
• Published June 25, 2023
What do you think of when you hear “American Jewish cuisine?” A bagel? Chopped liver? Whatever it may be, in PBS’s forthcoming series “The Great American Recipe,” premiering on June 19, two...
Jordan Palmer, Chief Digital Content Officer
• Published June 22, 2023
When it comes to eating, it's good to every now and again break out of one's comfort zone. Recently, I read how falafel had become the most popular food in Israel, so I decided to give it a shot.
Now,...
Jordan Palmer, Chief Digital Content Officer
• Published June 15, 2023
In German, the word “strudel” means whirlpool or eddy. This tasty dessert, which became popular in Eastern European Jewish communities, is among the most passed-down recipe in the archives of the Jewish...
By Jodi Rudoren, The Forward
• Published June 11, 2023
I have never been one of those people who instinctively roots for the Jewish athlete, political candidate or celebrity. But I was completely charmed by Sara Bradley as she battled to the bitter end on...
Jordan Palmer, Chief Digital Content Officer
• Published June 4, 2023
The link between Jewish Americans and Chinese food is well documented but here's a quick refresher.
North American Jews began their love affair with Chinese cuisine in the early 20th century...
Jaime Geller, Special To The Jewish Light
• Published June 1, 2023
This recipe and images first appeared on JamieGeller.com and are republished here with full permission.
There's nothing quite like a warm, buttery scone fresh out of the oven, and these little beauties...
(New York Jewish Week) — Chanie Apfelbaum’s newest cookbook, “Totally Kosher,” is filled with many inventive, flavor-packed recipes, like “Miso Matzo Ball Soup,” “Berbere Brisket” and...
