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The ‘iconic’ Jewish foods that make New York New York
(New York Jewish Week) — In 2004, June Hersh and her family sold the Bronx-based lighting business that her father founded almost 50 years earlier. Hersh, along with her mother, sister and their husbands, all worked there. The day of the sale, her sister, Andrea Greene, turned to Hersh and said: “We did well! Now, let’s do good.”
Greene, a breast cancer survivor, became a volunteer for the Israel Cancer Research Fund. Hersh, who was 48 at the time, asked herself what her “good” would be — she loved to cook, and she loved to write.
A couple of years later, she approached David Marwell, then the director of The Museum of Jewish Heritage–A Living Memorial to the Holocaust, offering to write a cookbook to benefit the museum. In it, she would tell the stories and recreate the recipes of museum members who were Holocaust survivors. The book, “Recipes Remembered, A Celebration of Survival” was published in 2011. To date, 25,000 copies of the book have been sold to benefit the museum as well as other Jewish organizations.
Since then, Hersh has written several other books with a philanthropic component, including “The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook,” which benefited Mazon, a Jewish nonprofit working to combat hunger, and “Still Here: Inspiration from Survivors and Liberators of the Holocaust” with proceeds donated to Selfhelp, a social services agency aiding Holocaust survivors and the elderly in the New York metropolitan area.
This month, her fifth book, “Iconic New York Jewish Food,” was published, benefitting Met Council, a New York-based Jewish charity serving more than 315,000 needy people each year. As Met Council CEO David Greenfield writes in the book’s foreword, the organization operates “the largest emergency food system in America, focused on helping individuals and families who maintain kosher diets, as well as other religiously informed dietary practices.”
Hersh said was moved by Met Council’s inclusivity. “I don’t think Jewish organizations ever help only Jewish people,” she told the New York Jewish Week. “They always have a broad reach, and I am proud of that.”
In “Iconic New York Jewish Foods,” Hersh writes about Jewish foods that have, over time, become New York foods: bagels, egg creams, cheesecake, hot dogs and much more. The book combines humor (one chapter is titled: “Doesn’t That Look Appetizing: The Birth of a New York Phenomenon”), history (the evolution of the hot dog bun, for example) and recipes (like “Mash Up Hash Up Latkes,” potato pancakes made with corned beef and pastrami).
Hersh spoke with the New York Jewish Week about her book, what makes a Jewish food iconic, and what’s special about New York City.
This interview has been lightly edited for length and clarity.
New York Jewish Week: What inspired you to write a book about iconic New York Jewish foods?
June Hersh: In the world of food, I have two passions. One is to tell the history of food. What is its lineage? How did it come to be? Who first ate it? Why is it important? My second passion is preserving the food memory of the Jewish people. I don’t think anything binds us together like food. It is the connective thread in the Jewish story.
What makes a food Jewish?
Most Jewish food is not easy to define. For Ruth Kohn, a Jewish refugee from Germany, arroz con pollo became a Jewish food that she made in her new home in Sosua, Dominican Republic. If you are looking for Jewish food, throw a dart on a map. Wherever it lands, you will find someone making Jewish food. It might not be the Jewish food we identify with, but it is Jewish food. It is informed by something in one’s heritage and culture — where the makers of it left or where they landed.
My grandmother was from the island of Rhodes. Her family came from Spain, and she spoke Ladino. Her food was informed by the Spanish techniques of her family and the Greek influences of the country where they landed after their expulsion from Spain.
Given your Sephardic background, why is the focus of the book on Ashkenazi foods?
Ashkenazi, Eastern European food is what informed the Jewish foodways of New York. The only iconic Sephardic food [in New York] is Turkish taffy which was introduced here by Herman Herer from Austria and Albert Bonomo, from Turkey.
What makes a Jewish food iconic?
A Jewish food becomes iconic when it is prevalent on menus, and not just in Jewish restaurants. Iconic food is something that has become part of everyone’s food culture.
An example would be New York cheesecake, a food you see on mainstream menus. Cheesecake, according to Alan Rosen, a third-generation proprietor of Junior’s, a Brooklyn restaurant known for it, is one of the most ordered desserts in any restaurant anywhere. And cheesecake didn’t exist in the same form in which it exists now until you had Jewish immigrants.
People eat hot dogs on rolls all the time. You didn’t have hot dogs on rolls until you had Jewish immigrants; that was born out of ingenuity, which is part of what I admire and respect and celebrate in Jewish food.
Can you give some examples of how Jewish food is embraced in NYC at large?
One of the best New York City bagel shops, Absolute Bagels, is run by a Thai baker. One of the best examples of old-school brisket comes from David’s Brisket House, owned by non-Jewish Yemenites. The beauty of the Jewish food of New York is how it is embraced by so many cultures who then give their spin and interpretation.
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The post The ‘iconic’ Jewish foods that make New York New York appeared first on Jewish Telegraphic Agency.
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Lindsey Graham urges Israel not to strike Iranian oil depots even as he says he helped make war happen
(JTA) — Sen. Lindsey Graham of South Carolina has called on Israel to rein in its attacks on Iranian oil infrastructure, marking a rare note of caution from a Republican lawmaker who has said he helped push the United States to join Israel in waging war against Iran.
In a post on X on Sunday, Graham praised Israel for its role in the war before adding that “there will be a day soon that the Iranian people will be in charge of their own fate, not the murderous ayatollah’s regime.”
“In that regard, please be cautious about what targets you select,” continued Graham. “Our goal is to liberate the Iranian people in a fashion that does not cripple their chance to start a new and better life when this regime collapses. The oil economy of Iran will be essential to that endeavor.”
Graham’s post linked to an Axios article that reported that the United States was alarmed by Israeli strikes over the weekend that targeted 30 Iranian fuel depots. On Monday, U.S. gas prices rose to their highest levels since 2024.
The warning from Graham, an ally of President Donald Trump and staunch supporter of Israel, comes days after the Republican hawk told the Wall Street Journal that he had played a key role in urging Trump to strike Iran.
Prior to the joint U.S.-Israeli strikes on Iran, Graham made several trips to Israel where he met with members of the Mossad, Israel’s intelligence agency, as well as Israeli Prime Minister Benjamin Netanyahu whom he said he coached on how to lobby Trump to strike Iran.
“They’ll tell me things our own government won’t tell me,” Graham told the newspaper.
On Monday, Graham also directed his criticism at Saudi Arabia’s decision to stay on the sidelines of the campaign against Iran.
“It is my understanding the Kingdom refuses to use their capable military as a part of an effort to end the barbaric and terrorist Iranian regime who has terrorized the region and killed 7 Americans,” wrote Graham in a post on X Monday. “Question – why should America do a defense agreement with a country like the Kingdom of Saudi Arabia that is unwilling to join a fight of mutual interest?”
The post Lindsey Graham urges Israel not to strike Iranian oil depots even as he says he helped make war happen appeared first on The Forward.
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Belgian officials investigating synagogue explosion as possible act of terrorism
(JTA) — Belgian officials are investigating an explosion in front of a synagogue in Liège early Monday as a possible act of terrorism.
The explosion, which took place at 4 a.m., damaged the door of the historic neo-Romanesque synagogue and blew out the windows of multiple buildings across the street. No injuries were reported.
A range of Belgian politicians, including the prime minister and the mayor of Liège, characterized the explosion as act of antisemitism.
“Antisemitism is an attack on our values and our society, and we must fight it unequivocally,” Prime Minister Bart de Wever said in a statement. “We stand in solidarity with the Jewish community in Liege and across the country.”
The explosion comes amid a surge of concern about possible attacks by agents associated with the Iranian regime, against which the United States and Israel launched a war last week. Iran has a long record of supporting attacks on Jewish targets abroad, including two bombings in the 1990s in Argentina that killed more than 100 people at the Israeli embassy and a Jewish community center. Now, with Iran being pummeled at home, watchdogs are warning that it might lash out through its Iranian Islamic Revolutionary Guard Corps Quds Force, responsible for attacks abroad.
Azerbaijan said Friday that it had foiled multiple terror attacks planned by Iranian agents on Jewish sites. In London, four men were arrested last week for allegedly spying on the Jewish community for Iran, with the intent of planning attacks against the community. And a string of shootings at synagogues in Toronto has ignited concern in Canada, too.
Iranian agents have taken aim at non-Jewish targets, too. On Friday, a Pakistani man who prosecutors said had been directed by Iran’s IRGC was convicted of plotting to assassinate President Donald Trump.
The attack in Liège, in the primarily French-speaking Wallonia province, comes amid a range of recent developments that have unsettled Belgian Jews, who number approximately 30,000. They include antisemitic carnival caricatures in the city of Aalst; a ban on ritual slaughter preventing the local production of kosher meat; and an ongoing row between U.S. and Belgian officials over Jewish circumcision practices. The attack also follows a 2014 shooting in which a gunman associated with the Islamic State, a rival to Iran’s Islamic Republic, shot four people to death at the Jewish Museum in Brussels.
A spokesperson for the Liège police described the effects to the area as “only material damage” to the 1899 building. Rabbi Joshua Nejman told local media that he was hoping that security footage would reveal the perpetrator.
“I’m going to try to calm my heart, because it is beating faster and faster this morning,” said Nejman, who said he had been at the synagogue for 25 years.
“Liege is home to a very small but vibrant Jewish community where I personally grew up,” Eitan Bergman, vice president of the Coordinating Committee of Jewish Organisations in Belgium, told Reuters. “Today, the feelings among our community members are a mixture of sadness, worry and profound shock.”
Liege’s mayor, Willy Demeyer, praised the synagogue community to RBTF, Belgium’s French-language national broadcaster. He added, “We cannot allow foreign conflicts to be imported into our city.”
The post Belgian officials investigating synagogue explosion as possible act of terrorism appeared first on The Forward.
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The Top 100 People Positively Influencing Jewish Life, 2025
In honor of The Algemeiner‘s 12th annual gala, we are proud to present our “J100” list — 100 individuals who have positively influenced Jewish life over the past year.