Jewish corn rye bread is an endangered species, but two new-school New York bakeries are helping it make a comeback.
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Shelsky's carries the Jewish appetizing staples as well as some creative updates like kung pao salmon which is cured like gravlax but with Sichuan peppercorns and chili bean paste. Take a look inside their fish operation.
For a change-up from Mile End's smoked meat, consider this salami and mustard sandwich on a kaiser roll.
In a video with the Jewish Daily Forward, third generation owner Gary Greengrass describes the holiday rush at this century-old Upper West Side institution. Hundreds of orders come from all across the country, and the store is at its busiest between Rosh Hashanah and Yom Kippur.
When a new restaurant serving self-described "authentically inauthentic Jewish and Japanese food" opens in South Williamsburg, it sounds like a punchline. But throughout my leisurely dinner in the low-key space, I was consistently, pleasantly surprised by the friendly service and creativity at play in the kitchen.
At Eisenberg's, your Reuben ($10) is offered with corned beef, pastrami, or turkey; pastrami's the way to go.
The sandwich reaches the vertical heights of other overstuffing deli specialists around the city, but nowhere else does the pastrami melt in your mouth quite like it does on Broadway and 83rd.
Clinton Hill Pickles traces its lineage back to the 1900s and the Lower East Side's immigrant pickle scene. Its new owner has taken it to her home in Clinton Hill, but the cukes are still all brine-pickled and the tradition is just as strong.
It's a simple, no frills sandwich that combines the best thing about breakfast with one of the best things about New York lunch counters.
With Rosh Hashanah ahead, the Gefilteria has been busy making kosher gefilte fish. Revile the gray, bleak-looking fish patties you may but this Brooklyn-based company uses ground whitefish, pike, and salmon instead of the more traditional, and much less sustainable, carp.
We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup.
Occupying a Midwood storefront a short block from the F train station on Avenue P, Chiffon's represents almost a century of Jewish baking tradition.
We've seen just about every iteration of comfort food go upscale—burgers with foie gras, macaroni and cheese with white truffles, barbecue served with (gasp) white napkins. But Jewish comfort food, that of latkes, gefilte fish, and Friday night roast chicken, is a whole new territory. Kutsher's in Tribeca is stepping up to put a modern spin on bubbe-influenced cuisine.
[Photograph: Robyn Lee] Upper West Side eaters now have a lot more kosher options, according to Jewish Week. The new Whole Foods has a whole section devoted to kosher prepared foods, and the wine store sells 28 different kosher...
Photograph from mhaithaca on Flickr Some people see the yellow caps or “OU-P” symbol and know exactly what's up. But to clarify, here are five things to know about Passover-friendly soft drinks: 1. Passover starts on April 9 this...
Tomorrow from noon to 4 p.m. there is going to be an Egg Rolls and Egg Creams Block Party on Eldridge Street between Canal and Division Streets. The event, a celebration of the longstanding link between Chinese and Jewish cultures,...