Cookbook Authors Discuss Jewish Cuisine

The cookbook authors Leah Koenig and Adeena Sussman will discuss the particulars of Jewish cuisine in Israel and the Diaspora at Symphony Space. Gabriella Gershenson, a food writer, will lead the conversation. FoodTalk: Jewish Food, 7:30 p.m., Nov. 12, $20 for members, $25 for nonmembers, $15 for people 30 and under, Leonard Nimoy Thalia Theater…

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Flavored Salts From Momofuku

Flavored salts are not significant in my culinary wardrobe, though occasionally some come along that tempt me, like this set of three developed by Momofuku. A kosher salt blended with crushed Sichuan peppercorns, called Tingly, was the star. The amount of the piquant, palate-numbing spice is well-balanced in the salt, so it does not overwhelm…

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The Baltic States Get Their Culinary Due

Nordic cuisine has garnered interest recently, but the nearby Baltic States, Estonia, Latvia and Lithuania, also deserve attention. They rely on similar ingredients like fish (especially smoked), potatoes, caraway, cabbage, dairy, and foraged and fermented products. This new, beautifully photographed book that explores their cuisines fine-tunes the character of each. Estonia is the most Nordic…

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