Every roast, every chicken, every stew, every soup starts with onion. It’s engraved in stone for a Sephardic cook.
What do the young Jewish star chefs in Los Angeles have in common? For those on the cutting edge of the city’s food scene, it’s not the laws of kashrut.
Shawn Evenhaim and Shoham Nicolet were both officers in the Israeli army, so they know what it means to be able to sit down during a ten-minute break in action on the field and open a package with some snacks and towelettes and a personal letter from someone overseas thanking you for protecting the Jewish homeland.
It\’s not every day that I am E-vited to a birthday party promising to feature live ammunition. Excitedly, I E-sponded with a resounding \”yes.\” Paula was throwing a Wild West-themed shindig for her husband Bill\’s birthday. It was a \”BYOF\” (Bring Your Own Firearm) affair.
Unlike the bar and bat mitzvah parties of my youth, which were often like pint-sized weddings, where barely a dozen preteen friends and a smattering of cousins ate grown-up food, mingled, and danced awkwardly among a sea of elders
Mushrooms, peppers and extra cheese, please — but hold the explosives. Concerns about booby-trapped pizzas have led the Israel Defense Forces (IDF) to impose restrictions on the use of a Web site that allows users to spice up the Israeli army service by sending pies to soldiers.
More news and opinions than at a Shabbat dinner, right in your inbox.