| Page 9 | The Jewish Week | Food & Wine
Manhattan’s Only Vineyard Is Run By This 89-Year-Old Iraqi Jew

Latif Jiji at his Upper East Side winery, which dates back 40 years. (David Klein)

NEW YORK (JTA) — Latif Jiji looks over this year’s crop at Chateau Latif with an expression of satisfaction.

If you’ve never heard of Chateau Latif, you’re not alone. In fact, your favorite sommelier probably hasn’t heard of it, either. It’s not from the south of France, nor is it from Napa Valley. Rather, it’s terroir is the Upper East Side of Manhattan.

This Chef Wants To Make Vegan Cooking The ‘New Kosher’

Mark Reinfeld spent time on a kibbutz. (Courtesy of Reinfeld)

(JTA) — With the temperature in the mid-80s, it was not the night to kick off Shabbat dinner with chicken soup, or rather, given our family’s eating mishegas, vegan chicken soup (yes, there is such a dish). So where or whom do I turn to for a seasonal alternative?

How New Jersey Became The Go-To Place For Sephardi Foods

A tray of spicy Moroccan cigars and in front, a Syrian version of empanadas at Sarah’s Tent. Both appetizers contain ground beef (the empanadas have vegetables, too) inside a crispy shell that’s deep fried. Photo by Jonah Shemueli

When Grace Sitt was a child she watched her grandmother brush sheets of filo with butter to be layered with crushed pistachio for batlawa (also known as baklawa). Still, she had no interest in learning her family’s culinary arts. “I’d rather be at the beach or doing anything but in the kitchen,” she said.

But Sitt couldn’t escape her DNA — her grandfather was a pastry chef from Aleppo and her grandmother the author of a 1950s cookbook on Syrian cooking — and her disinterest in her grandparents’ kitchen evolved into pride in the rich culture of Syrian cuisine. 

The Vegetarian 'Brisket' That Tastes Surprisingly Like Meat

(The Nosher/JTA)

The Vegetarian 'Brisket' That Tastes Surprisingly Like Meat

(The Nosher/JTA) – Have you heard of jackfruit yet? If it hasn’t come across your Facebook feed or email inbox yet, keep your eyes open because it is the newest trend in vegetarian meat replacements.

But let’s start from the beginning. This is what a jackfruit looks like:

Want To Preserve Your Grandma’s Recipes? The Jewish Food Society Is Here To Help

Hodak’s ghormeh sabzi, a beef stew with herbs that is served with rice. (Josefin Dolsten)

TENAFLY, N.J. (JTA) — Ayala Hodak usually cooks the way her mother taught her: adding a pinch of spice here or relying on her eyes — never a measuring cup! — to judge how much liquid to add.

But on a recent Tuesday, she was being much more meticulous.

At her spacious home in this suburban town less than 15 miles from New York City, Hodak, 52, who grew up in an Iranian family in Israel, measured the amount of salt and pepper she added to a stew. She also paused to demonstrate how thickly to cut a piece of beef.

Harissa Bloody Mary

Harissa Bloody Mary, The Nosher

Harissa Bloody Mary

The Nosher/JTA – Like Italians with their tomato sauce, home cooks across North Africa and the Middle East are serious about their harissa. Each cook has his or her own special method for grinding the chiles and blending in oil, garlic and spices. That’s why our harissa is bound to family tradition.

Pan Roasted Chicken With Rice-Fruit Stuffing

Pan Roasted Chicken With Rice-Fruit Stuffing. Ronnie Fein

Pan Roasted Chicken With Rice-Fruit Stuffing

Before you read any more I want you to understand that I am an Ashkenazi Jew, so for me, Rosh Hashanah food means things like honey cake, kugel and carrot soup. Like my grandma and mother before me, I prepare many of our treasured family recipes for holidays. Mandelbread. Babka. Chicken fricassee.

Helen's picture

Helen Chernikoff

Pot Roast

Credit: Jennifer Stempel

Pot Roast

(Nosher via JTA) – Because I am someone who runs her life a million miles per minute, but still value the fruits of a home-cooked meal, the slow cooker is certainly a mainstay in my kitchen. Because of this favorite small appliance, my family gets to enjoy rich, hearty meals that taste like they’ve been simmering all day, even on those days when I’ve got just a few minutes to get dinner on the table.

Baked Shakshuka

Baked Shakshuka

(The Nosher via JTA) – I think we can all agree that shakshuka is probably one of the greatest dishes ever created. It’s easy, simple and you can usually make it from stuff you already have in the house: canned tomatoes, spices and eggs. You can add vegetables like roasted eggplant, fresh (or frozen) spinach or cheese like feta or goat cheese.

It’s also versatile in terms of size: You can make a small portion or a much larger one.