November 16, 2018

Yamit’s Table

I’m perpetually trying to cook with minimal ingredients on the weekends because I’m a chef who usually has an empty fridge by Sunday.
I admit I had to refresh myself on the story of Purim before coming up with a recipe for this week’s column. Growing up primarily...
January and February — I think I can speak for many of my fellow chefs when I say we don’t enjoy you very much.
I’ve often viewed birthdays as a time to challenge myself to do the scary and uncomfortable. I promise myself to try at least one...
Aside from the fact that my father is a remarkable storyteller, he has been swimming upstream for many of his 79 years on Earth...
Perhaps one of the most surprising things about my visit to Veselka, a renowned Ukrainian restaurant on Manhattan’s very Jewish-centric...
What do Sandra Bullock, Cate Blanchett and I have in common? We all spent a day at Veselka, an iconic Ukrainian restaurant in Manhattan’s Lower East Side.
It was 25 degrees outside recently when I went to Katz’s Delicatessen on Manhattan’s Lower East Side to talk to fifth-generation owner Jake Dell.
In last week’s column, I waxed poetic about chicken stock, so it seemed appropriate that I should follow up by telling you how I make matzo balls.
Most people don’t know they have the Jews to thank for the culinary masterpiece known as the jelly doughnut. In 1485, not long after a clever chap...
Gluten-free everything seems to be all the rage. My friends in New York City tell me gluten is so reviled these days that you can practically...
You know how you wake up the morning after Thanksgiving trying to figure out how you could have eaten so much but still have a refrigerator...
I have an important message about the Thanksgiving meal for all you moms, dads, bubbes and holiday feast-makers out there: It’s not about the food.
For a chef, kitchen disasters are simply par for the course. You have a 600-person catering job for an important function? “Ha, ha, ha,” says the universe.