Devra Ferst

1 week ago | cntravellerme.com | Devra Ferst |Emily Saladino

The best restaurants in New York City run all the gamuts: there's the fine dining and the free-wheeling; the extravagantly expensive and the markedly less so (although very little is downright cheap in this city). We have just about every type of cuisine, presented both traditionally and in multiplying fusions that take the dining experience every which way.

1 month ago | epicurious.com | Esther Sung |Devra Ferst |Joe Sevier

All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. It’s impossible to overstate the importance of onions. But, with so many different types of onions all over the world, it can be challenging to know which varieties are best suited for which purpose.

1 month ago | ca.style.yahoo.com | Esther Sung |Devra Ferst |Joe Sevier

1 / 15ChivesLong and verdant, chives resemble large blades of grass. This onion relative is more delicate and has a mild flavor profile compared to bulbous varieties. In cooking, chives are often treated like soft herbs, and like basil or dill, perish easily, so use them quickly. Keep in mind that garlic chives, often sold with their blossoms at Asian supermarkets, are similar in use but a different allium with a heartier flavor.

1 month ago | yahoo.com | Esther Sung |Devra Ferst |Joe Sevier

Garlic is arguably the most pungent member of the allium family. Grown in bulbs with as few as six and up to over two dozen cloves, its powerful scent is almost undetectable until the cloves are sliced, smashed, pushed through a press, or cooked. It’s sold as whole, peeled cloves, pre-sliced, minced in a jar, and in small packets in the freezer aisle. We prefer whole heads with tight clusters that feel heavy for their size (lighter bulbs indicate the cloves have dried out).

1 month ago | saveur.com | Devra Ferst

By Devra FerstUpdated on May 7, 2025Glance at the cookbooks in most Jewish American households and you will probably spot at least one by Joan Nathan. It may be the white and golden jacket of her Jewish Holiday Cookbook, a matzo meal-dusted copy of her seminal Jewish Cooking in America, or her newest, My Life in Recipes, which came out in spring 2024 and includes recipes as diverse as mahammar—a Syrian pepper, pomegranate, and walnut dip—and her platonic ideal of black and white cookies.