New kosher cooking school steps up to the plate—and that’s not chopped liver!

By Sue Fishkoff
Published on July 17, 2008

Last week, the Center for Kosher Culinary Arts opened in the heavily Jewish neighborhood of Flatbush. The $4,500, six-week intensive course, run in cooperation with the continuing education department of Kingsborough Community College, is the only professional kosher cooking school in North America.

Paint Colorful Table With Italian Dishes

By Judy Bart Kancigor
Published on September 29, 2005

While Crostini di Spuma di Tonno, Zuppa di Pesce Passato, Dolce di Tagliatelle might not sound like Jewish food, Italian Jews have long enjoyed these dishes.

Joyce Goldstein made her first trip to Italy in 1957 and instantly became what she calls a "fanatic Italophile." The former chef-owner of San Francisco's Square One and daughter of Russian immigrants, Goldstein threw herself into Italian art, architecture, language, culture and food.

Filmmakers Bring Maturity to Cinema

By Tom Tugend
Published on April 22, 2004

Israeli filmmaker Shemi Zarhin is a gourmet cook and baker, whose diet-defying cakes, especially, soothe the vilest temper.

Caribbean Cruise Kosher Style

By Lisa Hostein
Published on April 1, 2004

Chef Erwin Van Oosten could be forgiven for not knowing what hit him when the rabbi ordered that the lasagna be sent back into the kitchen. It was the executive chef's first full day running the kitchen for a Caribbean cruise ship full of kosher passengers, and he had thought all was in order ...

Think Global, Cook Local

By Judy Bart Kancigor
Published on December 18, 2003

Clarissa Hyman's new cookbook, "The Jewish Kitchen," is alive with miracles -- stories of Jewish life and war-torn Jewish communities, bringing with them their glorious history, rich culture and a cuisine passed through the generations, itself a story of miraculous survival.

Think Global, Cook Local

By Judy Bart Kancigor
Published on December 4, 2003

"The Jewish Kitchen: Recipes and Stories from Around the World" by Clarissa Hyman (Interlink Books, $29.95)

Clarissa Hyman's new cookbook, "The Jewish Kitchen," is alive with miracles -- stories of Jewish life and war-torn Jewish communities, bringing with them their glorious history, rich culture and a cuisine passed through the generations, itself a story of miraculous survival.

This award-winning author crisscrossed the globe, visiting eight families in nine months, recording their stories and recipes.

Tasty ‘Adventures’

By Beverly Levitt
Published on November 28, 2002

When Jeffrey Nathan auditioned for his first job cooking for the captain of a Navy destroyer somewhere in the middle of the Pacific and substituted vanilla for Worchester sauce in the meatloaf, little did he know his destiny was a 375-seat upscale kosher restaurant in Manhattan's garment district named Abigael's.

Spicy ‘Shores’ of the Mediterranean

By Judy Bart Kancigor
Published on November 28, 2002

Celebrated cookbook author and chef Joyce Goldstein can trace her bloodline to a Russian shtetl, but her heart and soul lie in the Mediterranean.

Days of Learning and Bounty

By Matthew Goodman
Published on October 17, 2002

Every Jewish community has its own sorrows to bear, but perhaps none quite so poignant as the Jews of Iraq. The life of the oldest continuous Jewish community in all the world has now come to an end, and has done so in the saddest possible way: in silence and without marker.

Destination: Strasbourg

By Anthea Gerrie
Published on December 20, 2001

It's not every day a grown woman gets her cheeks pinched by another woman who's tickled pink to see her eating, but then Yvonne Haller is no ordinary French restaurateur.

Breaking the Fast

By Judy Zeidler
Published on October 5, 2000

Yom Kippur, the Day of Atonement, begins at sundown on Sunday, Oct. 8, during which time a strict fast is observed.