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"JewishDeli" news and stories

by Naomi Shulman, Posted Apr 14th 2010 @ 12:00PM

Why do so many (even the late Julia Child) hate cilantro? There's a scientific answer.
In the age of local, organic and grass-fed, plain old kosher isn't enough for some Jewish delis.
The power ingredient of the week: pimenton. It kicks paprika's butt.
Here's a light spring dish that's just ducky.
The food at Nello, to put it simply, is "not very good." So what's the appeal?

by Monika Bartyzel, Posted Oct 7th 2009 @ 12:00PM

Fried chicken.
Photo: thebittenword.com, Flickr

Fried chicken goes international, from Creole to Korean kitchens.
L.L. Bean heiress Linda L. Bean gets ready to mass market Maine lobsters and end Canadian lobster dependence.
A look at "Top Chef" hostess Padma Lakshmi's Sunday routine.
Jewish delis are suffering from waning popularity, and those that are left struggle to keep the meaty magic alive.
The end of Gourmet magazine after almost 70 years, and those mourning its demise.
The dangers of E. Coli and pre-ground beef, and the story of Stephanie Smith.
When cooking becomes boring, A Good Appetite suggests playing "cupboard roulette."
The Minimalist makes a crustless, Pan-Baked Lemon-Almond Tart.
Joining old Italian pros as they chop, stew and jar plum tomatoes in prime autumn tradition.
Cooking with Dexter finally learns the artificial flavor of the fast food beneath the golden arches.
Rogacki is "a temple devoted" to Berlin deli fare, in West Berlin, Germany.
Restaurant: After 10 years, Brooklyn's Saul has only gotten better, Queens' Engeline is a rare slice of Filipino fare and the Lower East Side's Ten Bells mixes wine and charcuterie.
Food Stuff finds R.W. Apple Jr.'s new book, SoHo crepes and Saratoga chips.
New York's openings and closings and food calendar.