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ROSH HASHANA FEAST
Reena Goldberger brings the elegance with this gourmet menu
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CULINARY SCHOOL How to Build a Menu with Chef Isaac Bernstein
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EDITOR’S LETTER
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GADGETS Essentials and extras to enhance your holiday cooking
14
UNIQUE STAPLES Our favorite unique staples for making this issue
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BUTCHER'S CUT Meat expert Naftali Hanau discusses the wonders of veal breast
26 BREAD BAKING Meat-filled challah with Mandy Silverman 35 TRADITION Stuffed foods with Chanie Apfelbaum 56 PROFILE Susie Fishbein
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SUKKOT FEAST
Tips and tricks from Heshy Jay of Scoop & Co
98 RESTAURANT CHRONICLES Omakase 104 HEALTH Olive Oil 118 THE OTHER SIDE OF THE CORK Vitkin Winery 123 COOKBOOK REVIEW Modern Kosher by Michael Aaron Gardiner 126 INTERVIEW Elizabeth Savetsky 128 RECIPE INDEX 130 LAST BITE
112 TRAVEL
Seattle, Washington
BUTCHER'S CUT
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CULINARY SCHOOL
Find a variety of interesting honey products to display on your table like Savannah Bee's Acacia Honeycomb Jar and honey straws to take the honey tasting custom to new heights. Adding sliced lemons to a plate of apples keeps apples fresh and adds a citrusy punch that complements the apples and honey. HONEY RESOURCE
savannahbee.com
IT’S HARD TO BELIEVE,
but there was a time in our foodiverse before Instagram. A time before Facebook, Twitter, Snapchat and Tik Tok, hashtags, collabs, boomerangs, reposts, sponsored posts and filters. Before all of that, there was Susie Fishbein — the original, on-realpaper, true kosher influencer. Acclaimed cookbook author and food writer Adeena Sussman chats with kosher cookbook legend Susie Fishbein, who published
nine
cookbooks
between 2003 and 2016. Susie’s books in total have sold close to 500,000 copies and have forever changed the landscape of kosher cuisine. One of Adeena’s first recipe writing gigs was working with Susie on Kosher by Design Lightens Up, which amounted to a big break early on in Adeena’s career, making this feature near and dear to her.
B Y: A D E E N A S U S S M A N
BY CHANA ZELDA WEISS RECIPES BY HESHY JAY
Chana Zelda Weiss is a full-time mom of three, part-time program administrator and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister DL on Instagram @thosesisterswhocook.
B Y: C E L E S T E H AC K E L
@ H E A L H Y.TO.T H E .C O R E
E
xtra-virgin olive oil, which has long been an integral part of the Mediterranean diet, has now become a staple in America’s kitchens and restaurants. Rich in health
benefits with its antioxidants and monounsaturated fats, a high quality olive oil is a must-have in the world of fine cooking and dining. Supermarket shelves are fIlled with a variety of olive oils, which may leave you wondering what oils to buy, how to utilize them and where. Here’s a run-down to help guide you.
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