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A year of learning Torah through food
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It’s the end of summer 2014. Rosh Hashanah is approaching, and with it the finale of the seven-year shmita cycle, a..
The young Jewish chef who made vegan food tasty — long before Beyonce made it cool
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There’s a buzzy new eatery on the corner of Bleecker and MacDougal streets in Manhattan’s Greenwich Village.
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Beyond the bagel: Breaking the Yom Kippur fast with flair
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By the time the fast is over on Yom Kippur, the last thing you want to be doing is potchkeing in the kitchen to prepare..
Sukkot recipes that bring tastes of autumn
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Sukkot is such a beautiful holiday: eating outdoors, decorating the sukkah and enjoying the flavors of fall with family..
For Chanukah, breakfast latkes two ways
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I first tasted latkes for brunch at a trendy eatery on the Lower East Side about six years ago.
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New microbrew made from Boston river water — with Israeli tech
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An Israeli-founded water purification company has teamed up with Boston-based Harpoon Brewery to channel the..
Food: Deep Jewish roots in Tuscany
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On Oct. 1, Horwich, founder of the 5-year-old Meal and a Spiel quasi-roving cooking school, hosted an event cheekily..
Cheshvan: Mushroom and Bean Soup
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In Israel, we begin saying the prayer for rain at the start of the month of Cheshvan (saying the prayer starts later..
Recipe: Chopped liver with wine aspic
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Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not..
At a Jewish food conference, dead lambs and pot lox help reach a new generation
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The night before the slaughter, the goat appeared in my dreams, crying. I awoke, startled, at 3 a.m., then tried to go..