Saturday, October 31st 2020   |

Food

Michael Solomonov’s Turkish Coffee Ice Cream

By SHANNON SARNA (The Nosher via JTA) — I have long been a fan of chef Michael Solomonov, the Philadelphia-based, James Beard Award-winning chef and restaurant entrepreneur who is probably best known for his Israeli restaurant Zahav. In what is part memoir and part cookbook, Solomonov and his business partner and co-author Steven Cook, share beautiful recipes and personal stories of Israeli cuisine in the new cookbook “Zahav: A World of Israeli Cooking.”

The cookbook...

Meet the young Jewish chef who made vegan food tasty — long before Beyonce made it cool

By LUCY COHEN BLATTER

NEW YORK (JTA) — There’s a buzzy new eatery on the corner of Bleecker and MacDougal streets in Manhattan’s Greenwich Village. The restaurant, by CHLOE, is garnering consistently good reviews and attracting slews of young, hip diners. Recently it even hosted the launch of a lingerie-line collaboration between two “it” girls.

And, oh yes: by CHLOE is also entirely vegan and kosher.

Chef Chloe Coscarelli made...

Chocolate Cranberry Challah Rolls with Citrus Sugar

By SHANNON SARNA

It’s almost Rosh Hashanah and so by my clock time for another sweet challah recipe for the New Year. And one of the easiest ways to make a sweet, crowd-pleasing challah is to add chocolate chips, of course.

Chocolate chip challah on its own is delicious and doesn’t need much other than a little vanilla and cinnamon. But it’s also great when you make double chocolate challah...

Forget the agonizing, here’s an easy and elegant Rosh Hashanah menu

By SHANNON SARNA

NEW YORK (JTA) — We love to kvetch about how early or late Rosh Hashanah falls — as if we have any control or say when the holidays will appear. But this year, the Jewish New Year falls on the early side for us Americans, right after Labor Day and the start of school. So there’s no time to agonize over menus or prep for weeks, which...

Beyond the bagel: Breaking the fast with flair

By SHANNON SARNA

NEW YORK (JTA) — By the time the fast is over on Yom Kippur, the last thing you want to be doing is patchkeing in the kitchen to prepare lots of food. And as much as I can’t wait to shove a bagel and cream cheese with all the fixins in my face, I also like to enjoy something sweet, something salty and something a little fresh...

Grilled Kofta with Eggplant and Tomatoes

By SAMANTHA FERRARO

(The Nosher via JTA) — “Ladies can grill too!” is what I thought while watching the men tend to the grill at one of my favorite Middle Eastern eateries recently. But after years of owning a charcoal grill and by default having the husband maintain it, I figured it was about time this lady learned to worked some magic over the coals.

So we took an afternoon last weekend for...

Pomegranate and Honey Glazed Chicken

By LIZ RUEVEN

(The Nosher via JTA) — Pomegranates, or rimonim in Hebrew, are one of the most recognizable and highly symbolic fruits in Jewish culture. Originating in Persia, these reddish, thick-skinned fruits (technically a berry) begin to appear in markets at the end of summer and are readily available for holiday cooking by Rosh Hashanah.

According to Gil Marks in “The Encyclopedia of Jewish Food,” the abundance of seeds,...