The first time I had a knish was a formidable moment. Alison Ladman writes in Our Coast Magazine that knishes "started as peasant food, later became a 19th century street cart convenience food and now are a staple of Jewish delis." This Chris Crowley Serious Eats story actually calls the knish "New York's miss congeniality," summing up the ethos of …
Hanukkah starts at sundown Sunday, and I’m pleased to report that I have figured out my menus and gifts. Two new Jewish cookbooks helped me get there: “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen” by Faith Kramer and “The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion” by Beth A. Lee. “52 Shabbats” is …
