Issue No 01 - November 2018
The purpose of this publication is to share solid, well-researched information, recipes, and stories that cannot be found anywhere else. There is no publication or even website completely dedicated to kosher meat and poultry, pareve sides, and desserts. The column "Butcher’s Cut," for example, delves into one of the most mysterious cuts of meat, the London Broil, authored by Chef Yosef Schwartz (HasidHipster, Miami). Amp up traditional schnitzel with Chef Isaac’s duck version of the classic in 'Modern Heimish' (page 60). Learn everything you ever wanted to know (or didn’t think you needed to know) about knives in "Culinary School" (page 9) taught by the talented chef Sandy Leibowitz.
We compiled the latest food trends. One of the latest food trends, the charcuterie board, is shared with the Fleishigs list of must haves. We taste-tested the Impossible Burger, another big buzzed-about trend, against traditional burgers to see if it is really worth the hype.
We are even taking our travel feature up a notch by sharing new, international recipes. The one we’re personally obsessed with is Croatia’s version of the babka, called Povitica, which creates a double-decker layer of swirls.