New recipes

Chef David Chang's Sweet New York Cuisine Slideshow

Chef David Chang's Sweet New York Cuisine Slideshow

Arthur Bovino

Ice cream is obviously something you can't get shipped from the online Milk Bar. If you're outside New York no Momofuku cereal milk soft-serve ice cream for you!

New York-Only Momo-Verse: Soft-Serve

Arthur Bovino

Ice cream is obviously something you can't get shipped from the online Milk Bar. If you're outside New York no Momofuku cereal milk soft-serve ice cream for you!

New York-Only Momo-Verse: Soft-Serve

Flavors change regularly. At the moment in the East Village, besides cereal milk soft-serve you can also get old-fashioned donut, red velvet cake, and horchata. Past flavors have included the peanut butter and jelly soft-serve (pictured).

New York-Only Momo-Verse: Soft-Serve

Carmel apple soft serve with candy corns.

New York-Only Momo-Verse: Soft-Serve

Barbeque soft-serve with potato chips.

New York-Only Momo-Verse: Soft-Serve

Arthur Bovino

Sure, you can get a cornflake-marshmallow-chocolate chip cookie (one of the city's best cookies), but without soft-serve you can't make a Momo soft-serve sandwich like the double-decker one here: compost and cornflake cookies with cereal milk and caramel apple soft-serve.

New York-Only Momo-Verse: Dairy

Arthur Bovino

Milks include: cereal milk, strawberry and coffee (last two pictured). If you're not in New York, no Momo coffee milk in your Stumptown coffee, no milkshakes (choice of a soft-serve and a milk), and no "fancy" shakes: cereal milk, white russian, and salty pistachio b-28.

New York-Only Momo-Verse: Cake Balls

Cake balls, cake truffles, call them what you will. You can't get them online. Whatever you think about the name, they're really good — cake Munchkins on sugarroids.

New York-Only Momo-Verse: Cake Balls

Chocolate cake balls.

New York-Only Momo-Verse: Bread

Arthur Bovino

Apple cheddar cornbread.

New York-Only Momo-Verse: Bread

Arthur Bovino

Then there are the breads, like banana green curry bread.

New York-Only Momo-Verse: Bread

Arthur Bovino

The bagel bomb.

New York-Only Momo-Verse: Savory

Arthur Bovino

The volcano: potato gratin, Gruyère cheese, pancetta. Okay, it's not sweet, but it's also not available online.

New York-Only Momo-Verse: Croissants

Arthur Bovino

Rye & pastrami Fluffernutter croissant.

New York-Only Momo-Verse: Croissants

Arthur Bovino

Kimchi and blue cheese croissant.

New York-Only Momo-Verse: Croissants

Arthur Bovino

Then there's the matter of the recently-launched Momofuku Milk Bar croissants.

New York-Only Momo-Verse: Croissants

Arthur Bovino

Thanksgiving croissant: turkey, cranberry sauce, and gravy.

New York-Only Momo-Verse: Savory

The Momofuku pork buns: pork belly, cucumber, hoisin, and scallions.

New York-Only Momo-Verse: Gone But Not Forgotten

Arthur Bovino

Ah, the golden days of the Momofuku Milk Bar when prepackaging was a twinkle in the Momofuku empire's eye and the egg sandwich was still around.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Holiday recipes as Sweet as the Traffic Around the U.N.

It is the Wednesday before Rosh HaShanah, and newspapers around the world, from the Manhattan’s Upper East Side to Toronto’s High Park, from the U.N. General Assembly to LA’s Pico-Robertson, are publishing special Food section recipes for the Jewish holidays.

Let’s take a look at some of them.

Solomonov balancing foods

The story includes some of his recipes: the recipe for Braised Brisket With Pomegranate Juice, Chestnuts and Turnips is here, but you have to use local pomegranates and not the antique ones he tried on the Lebanese border Pumpkin and Saffron Jasmine Rice Pilaf is here, and is great after a weekend of pumpkin picking and the recipe for Tabbouleh With Apples, Walnuts and Pomegranates is here. I actually am seriously thinking of going to Philadelphia next week to sample his Rosh haShanah menu

The New York Times also has a 32 page slide show of holiday foods. including Babette Friedman’s Parisian Apple Cake recipe (recipe here), and Debbi Braver’s Jerusalem Kugel (recipe is here.) Its dining blog asks readers to add what they will be serving over the holidays.

Up at The Boston Globe, editors reported on U.S. Congressman Barney Frank, who said he will return thousands of campaign dollars he received from an alleged poker ponzi scheme. They also looked for sweet items for Rosh Hashanah. They lead off with date nut bars (the recipe is here.). For Jewish Bostonians who harvested too many zucchinis from their gardens, a recipe for zucchini walnut raisin cake is included.

And what about in the Herald in the Golden Medina of Miami? Not much. I think all the readers already have their recipes, so there is no need to report on more. The Palm Beach Post does, however, report on a fabulous Challah Circle, sort of like a quilting bee or sewing circle, except all the women bake challot (recipe for sweet challah included). The Palm Beach Post also tracked down cookbook author, chef, and kosher restauranteur, Levana Kirschenbaum – formerly of Manhattan’s Upper West Side – and gets some of her Moroccan inspired recipes for tri-color fish Terrine, honey cake, vegetable and dried fruit couscous, and cranberry apricot bread pudding. A little to the South, the South Florida Sun-Sentinel asks three chefs to share some recipes. Chefs Bruce Feingold, Malka Espinel and Michelle Bernstein turn to the comfort foods their families traditionally served when planning their own high holiday celebrations. Bruce Feingold is a graduate of the Culinary Institute of America and chef/partner at Dada in Delray Beach. He has cooked professionally for over 2 decades and shares a recipe for Short ribs and daube sauce. Michelle Bernstein, a recipient of a James Beard Award and a chef/co-owner of Michy’s, Sra. Martinez and Crumb on Parchment in Miami shares her fave: Whole snapper with artichokes and fennel. Even with all those awards though, her mother is in charge of the holiday cuisine. And Malka Espinel, a pastry instructor at the Art Institute of Fort Lauderdale and a chef, recalls her childhood in Colombia with a recipe for Honey Cake with Poached Pears and Tia Maria Gelee.

The Chicago Sun-Times reached out to one of Illinois’ top BBQ experts, Jeff Shapiro, owner of Real Urban Barbecue in Highland Park, to learn more about briskets. They also covered Chicago Mayor Rahm Emanuel’s tear filled speech on what Judaism and Being Jewish means to him.

The Chicago Tribune's sweet fish (From the Jewish Heartland)

The Montreal Gazette recommends that readers make use of local cherries for the Jewish new year. And Joshua Walovitch, a hockey fan and reporter for The Boston Herald, reports on his experiences trying to bake a sweet challah for the holidays (recipe included). Jweekly in San Francisco highlights leek patties for those who like to incorporate leeks into their holiday meals. The Cleveland Plain Dealer also leads off with a challah (and apple sauce chicken), but their bread uses a food processor. Actually, I must admit, the Plain Dealer had the most comprehensive and easiest “plain” list of recipes.

NPR: Apple Macaroons with Honeycreme filling

Now if only I could get my stove working in the New Year. Best wishes to you and your families. B’tay avon and L’shana Tovah.


Watch the video: How to make a Bonito Sushi by Michelin Sushi Chef (October 2021).