Central Florida's Independent Jewish Voice
Central Florida's Independent Jewish Voice
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(JTA) - A lot has changed since the last time Michael Solomonov released a cookbook back in 2018. The celebrity chef has opened several new restaurants. He has expanded his empire beyond Philadelphia to New York City. And of course he has watched his native Israel, the flavors of which have defined his career, come under attack. After Solomonov raised money for emergency services in Israel following Hamas' Oct. 7 invasion, pro-Palestinian protesters in Philadelphia took aim at him. They staged...
An egg cream was my father's kitchen claim to fame. He assembled them with great flourish - Fox's U-Bet chocolate syrup, cold milk from a glass bottle, and a long, hard shpritz of seltzer, followed by a vigorous stir. Even today, when I drink or think of it, it takes me back to my family's Brooklyn roots, and him. To my surprise, I have discovered that I am not alone in my nostalgic connection to this fancy-named but pedestrian drink. According to Pete Freeman, co-owner, cofounder and chief...
(New York Jewish Week) — What first caught my eye about Jewish food writer Alison Roman was not any one recipe. Rather, it was a photo of her that was published in the New York Times in 2019: Roman was in her tiny Brooklyn kitchen, kneeling in front of her overstuffed and undersized refrigerator. She was wearing jeans and t-shirt — and her feet were bare and dirty. I simply loved the messiness, joy and imperfection of it all. The photo accompanied a selection of Thanksgiving recipes written by the young and rising star, who was first int...
(JTA) - Eugene Ginter was 12 days shy of his sixth birthday when he was liberated from Auschwitz in January 1945. Emaciated and alone, Ginter landed first in a hospital and then in an orphanage in Krakow, the Polish city where he was born. Several months later, miraculously, he was reunited with his mother. Her first order of business was to help him regain weight and health, but he had no interest in food after being deprived of it for so long. So she created a rich sandwich made of things she...
Leave it to Sephardic Jews to make even a pedestrian dish - the ubiquitous matzah brei, a mash-up of fried matzah and egg - into something sublime. In his landmark book, "The Sephardic Kitchen," published in 1996, Rabbi Robert Sternberg introduced many of us to the flavors and pleasures of Sephardic Jewish cuisine. Masa Tiganitas is a Passover recipe of the Greek Jews - tiganites is the Greek word for pancakes, and, according to Sephardic cook and author Jennifer Abadi, tiganitas is related to...
(New York Jewish Week via JTA) - Jessica Seinfeld's parents were true children of the '60s. They did yoga before it was cool and served their three daughters brown rice, tofu and wholesome cereal purchased in their local food co-op in Burlington, Vermont. The young Jessica, embarrassed by their focus on healthy eating, "always wanted regular cereal that you could buy on the shelves of typical supermarkets." These days Seinfeld, 50 - the wife of comedian Jerry, of course, and a mother of three -...
(New York Jewish Week via JTA) — Imagine arriving at the Pastrami Queen but finding no pastrami, or showing up at Holy Schnitzel to find its signature breaded chicken cutlet off the menu. To quote Tevye, sounds crazy, no? But that is exactly what will happen if you visit Sherry Herring, the Israeli eatery that recently opened on the Upper West Side of Manhattan. It is the first branch of the renowned sandwich bar in the port of Tel Aviv famous for — you guessed it — its herring sandwiches. But for the moment, to quote Sherry Ansky, the drivi...
Challah baker Katharina Arrigoni lives in a town in northern Switzerland with 3,000 residents, none of whom - including Arrigoni – are Jewish. Entirely self-taught, Arrigoni has never tasted a challah other than her own creations. Yet thanks to the power of the internet and Instagram, Arrigoni has become an international challah-shaping sensation. Arrigoni is the founder of Besondersgut (German for "especially good"), a bakery and baking school located about 15 miles from Zurich. She started b...
An egg cream was my father's kitchen claim to fame. He assembled them with great flourish - Fox's U-Bet chocolate syrup, cold milk from a glass bottle, and a long, hard shpritz of seltzer followed by a vigorous stir. Even today, when I drink or think of it, it takes me back to my family's Brooklyn roots and him. To my surprise, I have discovered that I am not alone in my nostalgic connection to this fancy-named but pedestrian drink. According to Pete Freeman, co-owner, co-founder and chief soda...
Not long ago, there were ominous reports about the fate of Jewish delis. Lovers of pastrami and chopped liver wrung their hands. While it's undeniable that there are far fewer Jewish delis today than there were a generation ago - David Sax, author of "Save the Deli," calls them "a dying breed" - a revival is underway, in many cases led by women. That wasn't always the case in a male-dominated industry. But in the past five years, several delis owned and run by women have joined the Jewish food...
(The Nosher) - Leave it to Sephardic Jews to make even a pedestrian dish - the ubiquitous matzah brei, a mash-up of fried matzah and egg - into something sublime. In his landmark book "The Sephardic Kitchen," Rabbi Robert Sternberg introduced many of us to the flavors and pleasures of Sephardic Jewish cuisine. Masa Tiganitas is a Passover recipe of the Greek Jews - tiganites is the Greek word for pancakes, and, according to Sephardic cook and author Jennifer Abadi, tiganitas is related to the...
You've heard of the wandering Jew, but have you heard of the wandering Jewish cookie? As Jews move from country to country, they pick up recipes, spices and dishes along the way. Sometimes, even after a Jewish community is no more, their food remains, an echo of a world that once was. Such is the case of the "Jewish cookie" from Iceland. Recently I learned of a cookbook, "The Culinary Saga of New Iceland, Recipes From the Shores of Lake Winnipeg," compiled by Kristin Olafson Jenkyns, a writer...
I first read about arayes-grilled pita sandwiches filled with ground lamb mixed with chopped onions, parsley and spices that are crispy on the outside and juicy within-a few years ago. The mentions increased over time, like a drum beat growing in intensity. While I had lived in Israel and visited there often, I had never eaten one. But it became clear that it was something I had to do. Arayes were a new food THING. Arayes have been around for a long time and there is lots of discussion as to the... Full story
You've probably heard of cheesecake or blintzes as traditional foods to enjoy for the Jewish holiday of Shavuot, but get ready to fall in love with a cheese-filled carb treat you have never heard of: Bessarabian cheese buns. This family recipes come to us from the Jewish community of Bessarabia-today's Moldova, which is situated between Ukraine and Romania and close to the Black Sea-by way of Woonsocket, Rhode Island, where the author of the recipe moved upon her arrival to the United States in... Full story
(The Nosher via JTA)-Each Jewish holiday has its iconic food: For Passover it's the symbolic matzah; for Rosh Hashanah it's sweet honey and new fruits. For Purim we get the delectable hamantaschen; and for Chanukah it's oil. That purified olive oil, used to rekindle the iconic seven-branched candelabra that was eternally lit in the grand Temple in Jerusalem, has shown up in modern times in our Chanukah lamps and in our foods. Jews from North Africa traditionally ate some form of fried pastry or... Full story
