Devra Ferst

4 days 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.

4 days 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.

4 days 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 week 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.

1 month ago | ny.eater.com | Devra Ferst

In 1856, cousins Frederick and William Havemeyer opened the Domino Sugar Refinery between Kent Avenue and the East River in Williamsburg. At the peak of their production, they refined four-million pounds of sugar daily — enough for 720-million Nestlé Toll House chocolate chip cookies. The property has gone through a few lives. Most recently, it became the home of The Refinery at Domino, a luxury office building with an eye-catching vaulted glass roof.