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Food

Review of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen--depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.

There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.

Keep the Spirit of Hanukkah Burning with Olive Oil Cake

Although Hanukkah is known as the festival of lights, I think a more fitting name would be the festival of fried foods. It’s the time of year during which people expect and want to find deep fried food on their plates and I’m more than happy to oblige. Although, as much as I love eating latkes and sufganiyot, there are moments where I need a break from all the fried foods. Yet in the spirit of the holiday I still want to eat a dish in which oil is a central component.

Gorging Yourself on Cheap, Coin-Shaped Candy? You Are SO Better Than That

Chanukkah (or however the heck you spell it) is a time of lighting the menorah, recounting yet another story of the resilience of the Jewish people, and celebrating miracles both great and small. It’s also a time of eating things you wouldn’t dare touch the rest of the year, letting your standards slide, and finding yourself hung over on January 1st, loathing yourself as you struggle to button your jeans.

Don’t be that person.

Tasty Treat: Talking Shop with Smitten Kitchen's Deb Perelman

Just before my favorite holiday last week, I sat down with the prolific food-blogger-turned-cookbook-author Deb Perelman. The founder of the Smitten Kitchen was recently given a spot on the Forward 50 and is currently touring the U.S. to promote her new book, The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook. Next week, I will post more of the story about how her recipes have inspired my own culinary pursuits. But first, here is your chance to be a fly on the wall in our conversation about how she came to write and publish her delicious new book.

Pomegranate and Vanilla-Honey Parfait

Food is never simply food on a Jewish table. Rather, it’s symbolic and carries meaning that goes beyond the sum of its parts.

Honey Cake: Succulent Slice of Rosh Hashanah Heaven

There’s a spot in the morning Shacharis service that reminds us that honey can’t be added to any offering.

Be Hungry

There is an advertisement that I pass when biking to work.

Kosher, Gourmet, and Underground

Itta Werdiger Roth, a professional chef, founded The Hester, an underground, word-of-mouth music café/speakeasy/supper club in Brooklyn that fuses local food, music, and Jewish conversat

Overturn the World

On July 2, 1965 the Equal Employment Opportunity Commission (EEOC) began its work for women's equality, enforcing Title VII of the Civil Rights Act of 1964, which among other things prohibited employment discrimination within labor unions. This week, we take a glimpse even farther back, to the turn of the century, to the roots of women organizing for fair prices.

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How to cite this page

Jewish Women's Archive. "Food." (Viewed on November 13, 2018) <https://jwa.org/topics/food>.

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