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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.
When the editors of Gourmet named Jonathan Gold the magazine's restaurant critic, an obvious question came to mind: Why don't they just stick a fork in our hearts? To his fans in Los Angeles, losing Jonathan Gold cannot hurt much less.