kosher

How To Get The Most Out Of Your International Butcher Shop

Translating these unique cuts for the home kitchen
Mar 5, 2014 10:00 am
Photo: Roger Walch on Flickr

There are 50 ways to butcher an animal. A "correct" way? Fat chance. Which makes things really interesting. “Most cultures that haven’t been globalized, like say the Japanese, give a lot of value to premium cuts, but they also deem every single part desirable,” says Tom Mylan, co-owner of The Meat Hook in Brooklyn. “It’s much more nose to tail in other cultures outside the United States.” With that, here’s the breakdown of six key butchering cultures — and how it all translates to your home kitchen.

13 Reasons Jewish Food Is On Our Minds

Keepin' it Kosh, making latkes, getting gefilte
Dec 3, 2013 5:30 pm

We're in the throes of celebrating Jewish food and all it implies — the cured, smoked meats and fish, the hearty soups and artful use of organ meats and the incredible breads and pastries. Here are 13 stories that totally justify our deli binges, knish hunts and cookbook splurges, but really, the cuisine speaks for itself. Before Hannukah's over, let's get into it.

My Apartment Building Used To House A Kosher Dairy Restaurant. Here's The Menu.

I throw parties on the roof of the old Steinberg's
Oct 21, 2013 11:30 am

My building used to be a Kosher dairy restaurant. Huh. How about that? I totally belong in the Zabarhood, specifically in that building. Not that I keep it Kosh (ever) but I seriously, seriously love Jewish food of the high-end deli variety and of the comfort food variety, both of which can be found at a Kosher dairy restaurant. Here's the menu from Steinberg's, courtesy of the New York Public Library's positively epic vintage menu catologuing program. 

The Only Hanukkah Menu You Need To Read

This Jewish fried food festival is not light
Dec 20, 2011 5:15 pm
hanukkah latkes

Ah, Hanukkah. The season is upon us again. We love how the dreidel game transitions seamlessly into drinking. Spin that thing and prepare to get sloshed.

Chicken & Beef Satays with Peanut Sauce

Asian satays from the Kosher Revolution cookbook
Sep 29, 2011 5:31 pm
Photo: Antonis Achilleous

These chicken & beef satays with peanut sauce are some of my favorite bites, but it's the peanut sauce that makes this dish so special. The sauce is based on others I've enjoyed over the years, but couldn't make until kosher-certified coconut milk became available. You'll love the way these satays' lime-brightened zing plays against the smoky meat, itself deeply flavored...

Mazel Tov Cocktail Recipe

An unlikely drink to ease you through the holidays
Sep 29, 2011 4:31 pm
mazel tov cocktail
Photo: mattyfo on Flickr

The Mazel Tov cocktail should be an important part of every Jewish holiday celebration, especially Rosh Hashana. What better way to bring in the New Year? Just don't have one right after you break fast on Yom Kippur next week — there may not be enough bagels in New York to soak up the aftermath of this strong tipple. 

Word of the Day: Treif

Building up your kitchen vocab arsenal
Sep 28, 2011 2:31 pm

Tonight marks the beginning of Rosh Hashanah, which means you better bone up on your Jewish food terms if you expect to get your hands on that honey-dipped apple.

Most everyone has got a good handle on the term kosher, but what do you call everything else — “not kosher...

Geila Hocherman's Kosher Revolution

Keeping kosher for the Jewish holidays and beyond
Sep 28, 2011 1:01 pm

Previously the gourmet food buyer for Bloomingdale's, Geila Hocherman set her sights on making kosher food as indistinguishable from everyday food as she could with the publishing of her book Kosher Revolution. This collection of...

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