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Food writer Alison Roman makes a comeback — and a brisket for Passover
(New York Jewish Week) — What first caught my eye about Jewish food writer Alison Roman was not any one recipe. Rather, it was a photo of her that was published in the New York Times in 2019: Roman was in her tiny Brooklyn kitchen, kneeling in front of her overstuffed and undersized refrigerator. She was wearing jeans and t-shirt — and her feet were bare and dirty. I simply loved the messiness, joy and imperfection of it all.
The photo accompanied a selection of Thanksgiving recipes written by the young and rising star, who was first introduced to the Times’ readership just over a year prior as an heir to Pierre Franey and his quick-to-prepare foods. Roman’s Thanksgiving menu included a dry-brined turkey, hand-torn sourdough bread stuffing with celery and leeks, leafy herb salad spiked with lemon zest, lemon juice and flaky sea salt. The recipes were a reflection of the author: approachable and decidedly not fussy.
That anti-perfect attitude is a hallmark of Roman’s style, and it’s certainly a theme of her latest cookbook, “Sweet Enough,” which comes out at the end of this month. It is her third (“Dining In” and “Nothing Fancy” preceded it) and, according to Variety, pre-publication it has already “shot to the top of bestseller lists.”
This new cookbook is devoted to desserts, although there are a handful of savory recipes, too. Many of the recipes, like her Summer Pudding with Summer Fruit, her bowl of Salted Chocolate Pudding, and her raspberries and sour cream, do not have to be baked, nor do they require fancy know-how or special equipment. She even encourages readers to eat these treats straight from the bowl or the pot in which they were cooked.
Roman became an important part of the food conversation in this country in an impressively short amount of time. By the time she was hired full-time at the Times, at 32, she had had a meteoric rise at Bon Appetit magazine, where she moved from freelance recipe tester to senior food editor in four years. By then, she had already published her first cookbook and had a cookie recipe that went viral on Instagram.
Her fall from grace in May 2020 was even faster. In an interview for the online publication The New Consumer, she criticized two prominent women of color, Japanese organizing guru Marie Kondo and Asian-American model, cookbook author and prominent Twitter user Chrissy Teigen, for licensing their names and essentially “selling out.” In the ensuing weeks, the backlash online was swift and fierce, accusing her of everything from inappropriateness to racism. Amid the moment’s perfect storm — the pandemic and the rapid rise of the Movement for Black Lives — her column at the Times was suspended.
Six weeks later, on June 21, she founded a Substack newsletter, simply titled, “A Newsletter.” She now cranks that out weekly to 229,000 subscribers, and her YouTube channel, “Home Videos,” has some 213,000 subscribers. Looking back, Roman describes that post-interview time period as “challenging,” but, as she told the New York Jewish Week, “it led me to writing more and writing more for myself. And I think that’s a good thing.”
These days, Roman, 37, who describes herself as “half Jewish,” is about to embark on her book tour. Ahead of the release of “Sweet Enough,” she spoke to the New York Jewish Week about her favorite Jewish dishes, her food philosophy, and what she loves about Passover, which begins this year at sundown on Weds., April 5.
This interview has been lightly condensed and edited.
New York Jewish Week: How did the idea for this book come to you?
Roman: I felt there was a need for a dessert book from the perspective of someone who was not a die-hard lover of baked goods or dessert — somewhere between indifferent and enthusiastic. I felt like there were probably others like me.
I embrace the fact that the desserts were not designed to be perfect and they don’t have to be. People accept the flaws of, say, a roast chicken, but if their cake is crooked it ruins their day.
I’m trying to normalize the fact that not everything will be perfect, and it’s OK.
You are from California. How has being in New York changed the way you cook?
Living in New York, I have an emphasis on accessibility. I don’t always have access to the best produce; when things are out of season it becomes more difficult. It makes my work stronger because you have to be resourceful. And since we don’t necessarily have cars in New York, I have to consider: How far do I have to schlep the groceries? Can I do this [dish] with fewer items?
You’ve said on the Jewish Food Society’s podcast that you made many Jewish friends in New York. You attended your first bar mitzvah here. Are you leaning more into Jewish recipes or foods since you are living in New York?
Not necessarily. I just did a new Passover menu, which will come out on March 30 in Passover Home Movies and in an accompanying newsletter. I think that the older I get the more I lean into hosting and doing Shabbat because it feels important to me.
Any Jewish foods that are favorites of yours?
Matzah ball soup is my favorite food of all time. Otherwise, most popular Jewish deli foods are something I gravitate towards, even before I realized they were “Jewish.” Latkes, and things like that. I like Jewish deli culture. And I liked that these foods, that my father and I love and enjoy, are connected to my father’s heritage, which is my heritage. It made me feel closer to it.
What is your favorite Passover dish?
I love my brisket. I don’t love brisket always but I think the one I make is fantastic. I like a really simple Passover menu. Braised meat. Crispy salad with lots of herbs and apples. Crispy potato — this year I made cheeseless gratin with olive oil, potatoes, salt and pepper. You are not grating potatoes or frying anything. It is not eggy like a kugel.
Part of why I like Passover is because, much like Thanksgiving, it’s a time of year when you know what you’re supposed to eat. You don’t have to give it a ton of thought.
Have the past three years, following your comments about Marie Kondo and Chrissy Teigen, changed you as a writer and a food person?
Yes and no. We are all different than we were three years ago. Whether it was time passing or the pandemic or whatever, I think everyone is a bit different. That time was challenging but it led me to writing more and writing more for myself. And I think that’s a good thing.
How would you frame your food philosophy?
“Unfussy” pretty much sums it up. I don’t believe in overthinking too much. The way I cook is very instinctual and very natural. I don’t try to manipulate anything into something it is not. I feel very intuitive. It feels not performative. It feels very genuine to me.
Where did your aesthetic for rustic, carefree, approachable food come from?
I consider myself independent, and most things I do are born from myself and my own intuition. I think, like any person, you will be impacted and influenced by the world around you but ultimately you need to be authentically yourself.
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The post Food writer Alison Roman makes a comeback — and a brisket for Passover appeared first on Jewish Telegraphic Agency.
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From golems to Horton to banana menorahs: This year’s Hanukkah kids’ books light up the imagination
(JTA) — From Who-ville to Schmoozeville, and from island getaways to cozy homes, this year’s crop of Hanukkah books for kids of all ages take families on journeys to imaginative settings, some familiar from the pantheon of children’s literature and Jewish ideas. Families from across the diverse Jewish spectrum will enjoy the new titles that celebrate the popular eight-day holiday, also known as the Festival of Lights.
Three titles garnered the recommendation of the Association of Jewish Libraries — “Construction Site, Hanukkah Lights,” “Banana Menorah” and “Lost and Found Hanukkah.”
Hanukkah begins at sundown on Sunday, Dec. 14.
“Construction Site Hanukkah Lights”
Sherri Duskey Rinker and Shawna J.C. Tenney
Chronicle Books; ages 2-4
The youngest children — particularly those who are vehicle-obsessed — will enjoy lifting the flaps of this rhyming story, in which a dump truck, a crane and a cement mixer transform a construction site into a Hanukkah wonderland with a dazzling giant menorah and a huge pile of shiny gold Hanukkah gelt.
“Happy HanukKat”
Jessica Hickman; illustrated by Elissambura
Kar-Ben Publishing; ages 1-4
Jessica Hickman’s sweet, rhyming board book about a lively Jewish family of kittens will tickle the youngest kids, who will have fun celebrating each night of the holiday with the Hanukkah party-loving cat family. Elissambura’s playful illustrations feature kitties in Hanukkah party hats and sweaters.
“Golem Loves Latkes: A Tasty Hanukkah Tale”
Doreen Klein Robinson; illustrated by Anna Krajewska
Intergalactic Afikomen; ages 3-10
In Doreen Klein Robinson’s fun-filled story, an endearing little girl loves to visit her bubbie for Hanukkah in the happy village of Schmoozeville, where everyone likes to schmooze – chat, in Yiddish. But this year, the usually friendly townsfolk are bickering about the best topping for fried potato latkes — applesauce or sour cream. The young girl makes a clay dreidel that spins to life as a golem, the centuries-old Jewish mystical clay figure who protects Jews. When the latke-loving golem gobbles up all of Schmoozeville’s crispy latkes, the clever girl takes the golem’s message to the warring camps: Enjoy your latkes however you like and celebrate the true meaning of the holiday. Anna Krajewska’s lively, colorful illustrations add to the mayhem and score points for featuring a youthful, active bubbie.
“Dr. Seuss’s Horton Hears a Hanukkah Party!”
Leslie Kimmelman; illustrated by Tom Brannon, based on “Horton Hears a Who!” by Dr. Seuss
Random House; ages 3-7
Horton the Elephant looms large in Leslie Kimmelman’s rhyming riff on the classic “Horton Hears a Who!” by Dr. Seuss. The original features an elephant who champions the small against the mighty — a perfect character for the Hanukkah story. In this version, only Horton hears the faint sound of celebration that goes on night after night, so his jungle friends tease him. On the eighth night Horton sees the sparkling menorah belonging to a rabbi, who invites Horton and his pals to his family’s celebration. Tom Brannon’s illustrations translate the essence of Seuss’s floppy-eared Horton to a Jewish setting.
“Banana Menorah”
Lee Wind; illustrated by Karl West
Apples & Honey Press; ages 3-5
In Lee Wind’s light-hearted story, Skylar, a spirited young girl, and her two fathers are vacationing on an island far from home on the first night of Hanukkah. But both dads forgot to pack a menorah. The clever girl improvises with what’s on hand — the first night, it’s a banana menorah, the next, a granola bar. When they get home in time for the fourth candle and light their three menorahs, Skylar misses the new ones. For the rest of the holiday, her family celebrates with friends and all kinds of menorahs. Karl West’s animated illustrations add to the fun for a playful, creative holiday. Instructions for a banana menorah at the end — though there are also mass market versions available to buy.
“Lost and Found Hanukkah”
Joy Preble; illustrated by Lisa Anchin
Chronicle Books; ages 5-8
LGBT families and homemade menorahs are part of Joy Preble’s heartwarming story about Nate, who loves celebrating Hanukkah and lighting his family’s three menorahs, including one he made. When he and his two fathers move to a new apartment, Nate’s menorah gets lost. At Amy’s Judaica shop, Nate befriends the latke-loving, furry store kitty named Kugel, who runs out of the shop. When Nate’s dads fry up a batch of latkes for the holiday, the clever boy hatches a plan to find Kugel. By story’s end, everyone is reunited in time to celebrate Hanukkah and Nate carves a perfect new menorah. Lisa Anchin’s large cartoon-style illustrations reflect the story’s warmth and love.
“The Book of Candles: Eight Poems for Hanukkah”
Laurel Snyder; illustrated by Leanne Hatch
Clarion Books; ages 4-8
Children will enjoy following a young girl, her siblings, their parents and — again — a kitten as they light Hanukkah candles every night. Each night’s poem flows lyrically to the next. The award-winning Laurel Snyder adds a note for each candle that illuminates the themes of the holiday and turns the story into a teachable moment. Leanne Hatch’s cartoon-style illustrations capture the cozy, wintry setting and glow of the flickering flames
“A Dragon Called Spark: A Hanukkah Story”
Lily Murray; illustrated by Kirsti Beautyman
Kalaniot Books; ages 4-7
In Lily Murray’s imaginative tale, a young girl named Eva feels lonely when she and her family move somewhere new and she is far from friends at the start of Hanukkah. For comfort, Eva turns to Spark, her imaginary friend, a diminutive flying dragon. But Eva is worried that Spark is lonely and hopes for a Hanukkah miracle — a friend for herself and for Spark. When she meets Charlie, her neighbor, they become friends and she tells him about Spark, whom he can’t see. The power of friendship shines in this poignant story. Kirsty Beautyman’s illustrations capture the magic of the tale, which gets high marks for featuring a multiracial friendship.
“Eight Fairy Nights”
Imagined and illustrated by Bub
BookBaby; ages 4-8
Bub’s unique Hanukkah story introduces young kids to a fairytale version of the Hanukkah story and the Maccabees — who are lauded for their courage. Readers then meet eight fairies with eight virtues, one for each night. The book captures Bub’s enthusiasm for celebrating Hanukkah, and his weakness for riddles. Without referencing God’s hand in the Hanukkah miracle, “Eight Fairy Nights,” may be especially appealing to secular and humanist Jews.
The post From golems to Horton to banana menorahs: This year’s Hanukkah kids’ books light up the imagination appeared first on The Forward.
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America’s oldest Jewish congregation launches a kosher food pantry on the Upper West Side
(JTA) — On Thanksgiving morning, as volunteers gathered at Congregation Shearith Israel for the synagogue’s 11th annual “packathon,” they also marked a new milestone: Their synagogue was opening a kosher food pantry on the Upper West Side of Manhattan.
Shearith Israel, an Orthodox congregation that is also known as The Spanish and Portuguese Synagogue, was established in 1654, making it the oldest congregation in the United States.
The synagogue’s Thanksgiving-morning volunteer event draws a large crowd each year in part because of its location along the Macy’s parade route. But its Thanksgiving tradition stretches back centuries: In 1789, when George Washington announced the first national Thanksgiving, Shearith Israel’s leader at the time, Gershom Mendes Seixas, held the country’s first Jewish Thanksgiving service.
With a history older than the founding of the United States, Louis Solomon, the president, or parnas, of Shearith Israel, said the congregation was looking for a way to celebrate the country’s upcoming 250th birthday.
“It’s been a part of our culture for 3,000 years, but certainly a part of our culture in America for 372 years, to give back, to try to do what we can,” said Solomon. “So the congregation has gotten itself together and thought about, what is it that we could actually do?”
Over the summer, Shearith Israel reached out to Alexander Rapaport, the executive director of Masbia, a kosher soup kitchen and food pantry, to propose an idea: Masbia could open a location in their synagogue.
“They’re celebrating America turning 250 years, and they’re thinking of what they can do, something special,” said Rapaport. “And one of the things they think that could be is opening up a food pantry in their place.”
At the event on Thursday morning where the new Masbia Relief Annex was announced, volunteers from local faith groups, including the Jewish Center, the Latter-Day Saints and the West End Church, watched the parade and assembled 2,000 packages of food.
Solomon said Shearith Israel had pledged to contribute $50,000 to the new Masbia annex, and was asking local faith groups to collectively match their donation.
The new food distribution center is scheduled to open sometime before Hanukkah, and will allow Masbia to serve Manhattan through the use of Doordash, which provides the nonprofit with free delivery services.
Rapaport said that this month, due to the tightened federal rules around the Supplemental Nutrition Assistance Program, Doordash had provided Masbia with 11,000 free deliveries. So far, Rapaport said they were on track to hit that number.
“We’re hoping that DoorDash is our go-to thing, because that eliminates the breadline stigma, and it just brings people food. It also gives us flexibility,” said Rapaport.
Masbia currently has three locations, two in Brooklyn and one in Queens. Now, Rapaport said the new space will allow the food nonprofit to provide delivery service in Manhattan as well.
“We’re here to help people. It’s a new borough, it’s not a borough that we were in. We’re going to reach out to the community and see where the need is, and slowly take on hopefully,” said Rapaport. “The first week we’ll only serve a few dozen people, but then if it grows to hundreds, we’ll be very happy.”
The post America’s oldest Jewish congregation launches a kosher food pantry on the Upper West Side appeared first on The Forward.
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Hezbollah Leader Leaves Open Possibility of New War With Israel
Lebanon’s Hezbollah Chief Naim Qassem gives a televised speech from an unknown location, July 30, 2025, in this screen grab from video. Photo: Al Manar TV/REUTERS TV/via REUTERS
The head of Lebanese terrorist group Hezbollah said on Friday it retained the right to respond to Israel‘s killing days ago of its top military commander and left open the possibility of a new conflict with Israel.
Naim Qassem spoke in a televised address as fears grew in Lebanon that Israel could escalate its bombardment of the country to compel Iran-backed Hezbollah to relinquish its arsenal across the country, which the group has repeatedly rejected.
Israel‘s killing of Hezbollah’s top military commander Haytham Ali Tabtabai in a strike on Beirut’s southern suburbs on Nov. 23 sharpened those worries.
Qassem said the group would “set the timing” for any retaliation, and said threats of a broader air campaign had no impact on the group – but that renewed war was possible.
“Do you expect a war later? It’s possible sometime. Yes, this possibility is there, and the possibility of no war is also there,” Qassem said.
Qassem did not explicitly say what the group’s position would be in a new war but said Lebanon should prepare a plan to confront Israel that relies on “its army and its people.”
Qassem also said he hoped Pope Leo’s upcoming visit to Lebanon “will play a role in bringing about peace and ending the [Israeli] aggression.”
Lebanon is under growing pressure from both Israel and the United States to more swiftly disarm Hezbollah and other militant groups across the country.
Moments after Qassem’s speech ended, Israeli military spokesperson Avichay Adraee said the Lebanese army’s efforts to seize Hezbollah weapons in the country’s south were “inadequate.”
“Hezbollah continues to manipulate them and work covertly to maintain its arsenal,” Adraee said in a post on X.
But Hezbollah has said it is unwilling to let go of its arms as long as Israel continues its strikes on Lebanese territory and its occupation of five points in the country’s south.