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When it comes to a classic Jewish cookie, New York bakeries go beyond black and white

(New York Jewish Week) – As far as New York Jewish desserts go, perhaps the most ubiquitous is the black and white cookie, that soft, sweet, frosted treat found at bakeries and bagel stores throughout the city.

Black and white cookies, sometimes called half-moon cookies, are understood by most to be a Jewish dessert. “Seinfeld” once dedicated an episode to singing their praises. “You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite,” Jerry says. “Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.”

But now, in a testament to New Yorkers’ innovation — or possibly the old adage, “everything old is new again” — bakeries across the city are riffing upon this tried-and-true classic. These days, black and white cookies are available in a myriad of colors and flavors: yellow and blue to support Ukraine, red to celebrate Valentine’s Day, brown and yellow to mark the merger of banana, chocolate and hazelnut.

The banana walnut flavored black and white cookie. (Zaro’s Family Bakery)

The latter is one of six new flavor combinations at Zaro’s Family Bakery, where brothers and fourth-generation owners Brian, Michael and Scott Zaro have wholeheartedly embraced new versions of the two-tone classic. Earlier this month, the bakery unveiled its new black and white cookie color and flavor combinations, which include orange and white (cream cheese frosted carrot cake), green and black (mint chip), as well as an M&M-topped cookie, a sprinkle-filled birthday cake flavor and a cookies and cream flavor.

“We’ve been making the black and white cookie for 95 years,” Brian Zaro, who has been working full time for his family’s business since 2006, told the New York Jewish Week. “My brother, Scott, had a vision to make an iconic item that meets innovation.”

A carrot cake flavored cookie is topped with orange and white cream cheese frosting. (Zaro’s Family Bakery)

The black and white is one of the signature offerings at Zaro’s, which is known for setting up shop in New York’s biggest transit hubs, including Grand Central Terminal, Penn Station and LaGuardia airport. The bakery’s website boasts that it sells over 90,000 black and white cookies annually, and this season’s new flavors join Zaro’s chocolate chip black and whites, which they have been offering for several years, Brian said. (Black and white on the outside, with chocolate chips baked into the dough.)

Of course, these creative interpretations prompt an obvious question: How far can a bakery stray from chocolate and vanilla before a black and white is no longer a black and white?

“It’s a valid point,” Brian Zaro admits. “But right now, yes, it’s a black and white. That could change; we always try to be as open-minded as possible.”

Shannon Sarna, author of “Modern Jewish Baker” and editor at our partner site The Nosher, agrees. “I’m not a purist,” she said. “I don’t think they have to be black and white to be a real black and white cookie.”

For Sarna, what are most important to the integrity of a black and white are the flavors and technique. “A good black and white cookie is going to have a little taste of vanilla or orange or lemon zest that might be in the dough,” she said. “It’s got to have a good quality icing. It’s not going to just taste like sugar. It’s going to have a little chocolate flavor and it’s going to have a little bit of the white, more vanilla-y taste.”

For some, the doughy cookie with its signature bi-color frosting is only as good as the sense of nostalgia it offers. As the New York Times wrote back in 1998, “Today’s black-and-whites cannot compare with the black-and-whites of yesteryear, of course, just as no mayor will ever be as good at LaGuardia and no team as beloved as the Dodgers.” Sarna, who grew up in New York, calls black and whites “the cookies of my childhood.”

The black and whites as we know them were said to have been popularized by the Upper East Side’s Glaser’s Bake Shop, which was founded in 1902 by John Herbert Glaser. Glaser reportedly brought the black and white recipe with him when he immigrated to the United States from Bavaria.

Third-generation owner Herb Glaser, who ran the bakery with his brother until it closed for good in 2018, is not able to confirm this — but, at 70, he says that they were a feature of the bakery since he was a young boy.

Though he now lives “in the country,” Glaser is well aware of the new black and white trends. “Some of the businesses are making them a little too outrageous,” he said. “They’re not really black and whites anymore.”

Still, Glaser said that his bakery did occasionally make the cookies in different colors — for graduation parties, schools and, most notably, in orange and blue when the Mets were in the World Series in 1986. “I’m a traditionalist but I understand,” Glaser added. “It’s a marketing thing and that’s fine. It’s a way to stay in business.”

“I think there’s a sort of New York pride associated with it as ‘the New York cookie,’ and it just so happens to be a really good cookie,” said Noah Aris, the baker and proprietor of The Cardamom Man, which sells its baked goods online and at street markets. Aris bakes black and whites with blue and gold frosting as a fundraiser for humanitarian relief in Ukraine. In addition to lemon zest in the dough, Aris has added lavender, leaving the dough flecked with dots of purple.

The different colors “help start a conversation for me to talk about what I’m about as a bakery and raising money for Ukraine,” he said. “Then you hear [the customers’] story about their experiences with black and whites. It’s fun.”

Breads Bakery started baking black and whites with their signature laminated dough when they opened their Upper East Side location last year. “I operate under the simple thesis that when you give people something great they’ll appreciate it regardless of what their expectation may have been.” Peleg said. (Ashley Solter)

At some bakeries, innovation starts in the dough. Last holiday season, Breads Bakery rolled out black and whites made with a laminated, croissant-like base instead of the classic doughy, cakey consistency .

“The first time I took a bite of it, it became very clear to me that we’ve elevated this cookie to a new level and given it the treatment that it deserves,” Breads owner Gadi Peleg said. “I think we have done enough to wink at the nostalgic nature of the cookie — there’s enough there to sort of connect you to the memories that you may have associated with a black and white cookie. But it’s just different enough to bring it into a more modern New York, the New York of today.”

At Kossar’s Bagels & Bialys — which now has three locations across the city and one more on the way — customers will find traditional black and whites sitting alongside all-chocolate or all-vanilla frosted versions, as well as multi-color and M&M-topped versions.

“Some people like only the chocolate, some people like only the vanilla. So we use that as our inspiration to move forward,” said general manager Sharon Bain. “People do love the fact that we’re doing something with the black and white. We’re catering to everyone.”

Kossar’s will frost the cookies with green for St. Patrick’s Day or red for Valentine’s Day, but the reboot is only skin deep. According to Bain, the “black and white refers to the chocolate and vanilla flavors of the frosting, and not the color.”

For Brian Zaro, too, the flavor and color innovations are all about customer satisfaction, and this year the new black and white varieties are also available at the Zaro’s outpost at the Bryant Park Winter Village. “It’s new for us,” Zaro said. “But so far so good.”


The post When it comes to a classic Jewish cookie, New York bakeries go beyond black and white appeared first on Jewish Telegraphic Agency.

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Three Jewish Men Threatened With Knife in Paris as Antisemitic Attacks Surge

Sign reading “+1000% of Antisemitic Acts: These Are Not Just Numbers” during a march against antisemitism, in Lyon, France, June 25, 2024. Photo: Romain Costaseca / Hans Lucas via Reuters Connect

Three Jewish men were harassed by a knife-wielding individual in Paris, in the latest antisemitic incident to spark outrage within France’s Jewish community, prompting local authorities to launch a criminal investigation and bolster security amid a rising tide of antisemitism.

On Friday, three Jewish men wearing kippahs were physically threatened with a knife and forced to flee after leaving their Shabbat services near the Trocadéro in southwest Paris’s 16th arrondissement, European Jewish Press reported.

As the victims were leaving a nearby synagogue and walking through the neighborhood, they noticed a man staring at them. The assailant then approached the group and repeatedly asked, “Are you Jews? Are you Israelis?”

When one of them replied “yes,” the man pulled a knife from his pocket and began threatening the group. The victims immediately ran and found police officers nearby. None of the victims were injured.

Local police opened an investigation into acts of violence with a weapon and religiously motivated harassment after all three men filed formal complaints.

Jérémy Redler, mayor of Paris’s 16th arrondissement, publicly condemned the attack, expressing his full support for the victims.

“I will continue to fight relentlessly against antisemitism,” he wrote in a social media post. “Acts of hatred and violence targeting any community have no place in Paris.”

The European Jewish Congress (EJC) also denounced the incident, calling for a swift investigation and stronger action to safeguard Jewish communities amid a surge in antisemitic attacks.

“An attack targeting individuals because of their Jewish identity is unacceptable and incompatible with the values of our democratic societies,” the EJC wrote in a post on X. 

“Ensuring that Jews can live, worship and participate fully in public life in safety and dignity must remain a fundamental priority,” the statement said. 

Like most countries across Europe and the broader Western world, France has seen a rise in antisemitic incidents over the last two years, in the wake of the Hamas-led invasion of and massacre across southern Israel on Oct. 7, 2023.

According to the French Interior Ministry, the first six months of 2025 saw more than 640 antisemitic incidents, a 27.5 percent decline from the same period in 2024, but a 112.5 percent increase compared to the first half of 2023, before the Oct. 7 atrocities.

Last week, a Jewish primary school in eastern Paris was vandalized, with windows smashed and security equipment damaged, prompting a criminal investigation and renewed outrage among local Jewish leaders as targeted antisemitic attacks continued to escalate.

Amid a growing climate of hostility toward Jews and Israelis across the country, the French government is facing mounting criticism as the legal system appears to be falling short in addressing antisemitism.

In one of the most recent and controversial cases, a French court tossed out antisemitic-motivated charges against a 55-year-old man convicted of murdering his 89-year-old Jewish neighbor in 2022.

French authorities in Lyon, in southeastern France, acquitted defendant Rachid Kheniche of aggravated murder charges on antisemitic grounds, rejecting the claim that the killing was committed on account of the victim’s religion.

According to French media, the magistrate of the public prosecutor’s office refused to consider the defendant’s prior antisemitic behavior, including online posts spreading hateful content and promoting conspiracy theories about Jews and Israelis, arguing that it was not directly related to the incident itself.

In May 2022, Kheniche threw his neighbor, René Hadjadj, from the 17th floor of his building, an act to which he later admitted.

At the time, Kheniche and his neighbor were having a discussion when the conflict escalated. He told investigators that he had tried to strangle Hadjadj but did not realize what he was doing, as he was experiencing a paranoid episode caused by prior drug use.

After several psychiatric evaluations, the court concluded that the defendant was mentally impaired at the time of the crime, reducing his criminal responsibility and lowering the maximum sentence for murder to 20 years.

In another case last year, the public prosecutor’s office in Nanterre, just west of Paris, appealed a criminal court ruling that cleared a nanny of antisemitism-aggravated charges after she poisoned the food and drinks of the Jewish family she worked for.

Even though the nanny initially denied the charges against her, she later confessed to police that she had poured a soapy lotion into the family’s food as a warning because “they were disrespecting her.”

“They have money and power, so I should never have worked for a Jewish woman — it only brought me trouble,” the nanny told the police. “I knew I could hurt them, but not enough to kill them.”

The French court declined to uphold any antisemitism charges against the defendant, noting that her incriminating statements were made several weeks after the incident and recorded by a police officer without a lawyer present.

In another shocking case last year, a local court in France dramatically reduced the sentence of one of the two teenagers convicted of the brutal gang rape of a 12-year-old Jewish girl, citing his “need to prepare for future reintegration.”

More than a year after the attack, the Versailles Court of Appeal retried one of the convicted boys — the only one to challenge his sentence — behind closed doors, ultimately reducing his term from nine to seven years and imposing an educational measure.

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US Judge Orders Carnegie Mellon to Disclose Documents on Qatari Money in Explosive Lawsuit

Students walking on the campus of Carnegie Mellon University on July 15, 2025. Photo: ZUMA Press Wire via Reuters Connect

A US federal judge has ordered Carnegie Mellon University to release documents relating to its $1 billion financial relationship with the government of Qatar, an arrangement which has allegedly led to the country’s purchasing influence over how the school handles antisemitic incidents.

The ruling, issued last week, is the latest development in a lawsuit filed by The Lawfare Project on behalf of a Jewish Israeli student, Yael Canaan, who came forward to accuse one of the Pittsburgh university’s top DEI (diversity, equity, and inclusion) and civil rights officials of being a bystander to a series of antisemitic incidents. She allegedly witnessed a number of the incidents and refused to address them in accordance with antidiscrimination policies which explicitly proscribe racial abuse and harassment.

Canaan originally sought redress for an incident in which Carnie Mellon (CMU) professor Mary-Lou Arscott told her to submit a project which would show “what Jews do to make themselves such a hated group,” according to court documents. Later, the diversity official, who is not named in the filing, allegedly perpetrated illegal wiretapping in an attempted mediation between Arscott and Canaan, recording their conversation without securing the consent of every party who participated in the dialogue.

Carnegie Mellon University is located in Pennsylvania, a “two-party consent state” which proscribes recording conversations without the consent of every participant.

With the DEI official’s knowledge, Arscott allegedly continued to harass Canaan after the mediation by sending her a note which contained a link to an “antisemitic journal.” As the conflict progressed, a gang of CMU faculty piled on, reducing her marks and accusing her of “acting like a victim.” Canaan was also told that no one at CMU would “be an advocate for the Jews,” according to court documents.

Discovery has since revealed that the unnamed DEI official, whose sole responsibility is to protect students like Canaan from harassment and discrimination based on race, ethnic origin, and sex, is receiving a salary partly funded by Qatari money — which The Lawfare Project described as an example of foreign influence interfering with the enforcement of civil rights laws passed by US lawmakers.

Now, a judge has ordered Carnegie Mellon University to turn over a slew of documents “reflecting the full economic benefit received from its Qatari relationship,” a decision The Lawfare Project touted as both a major victory in the case and a dramatic revelation of the consequences of foreign influence in American higher education.

“This case shines a light on a dangerous civil rights conflict hiding in plain sight,” Lawfare Project director Ziporah Reich said in a statement. “Foreign governments with appalling human rights records are funding the very offices meant to protect students’ civil rights. This should alarm every parent, every student, and every policymaker in this country. The court recognized that foreign government funding is not peripheral but potentially central to understanding how civil rights laws are applied on campus.”

She continued, “That acknowledgement opens the door for courts nationwide to examine whether hostile foreign state interests are shaping institutional behavior in ways that undermine US law.”

Carnegie Mellon University — which has not responded to The Algemeiner’s request for comment on this story — is not the only school to be accused of being restrained from taking action on antisemitism by a straitjacket of Qatari money.

Last month, the Middle East Forum (MEF) issued a report titled “Qatar’s Multidimensional Takeover of Georgetown University,” which described how Qatar has allegedly exploited and manipulated Georgetown since 2005 by hooking the school on money that buys influence, promotes Islamism, and degrades the curricula of one of the most recognized names in American higher education.

“The unchecked funds provided by Qatar demonstrate how foreign countries can shape scholarship, faculty recruitment, and teaching in our universities to reflect their preferences,” the report explained. “At Georgetown, courses and research show growing ideological drift toward post-colonial scholarship, anti-Western critiques, and anti-Israel advocacy, with some faculty engaged in political activism related to the Israeli-Palestinian conflict or anti-Western interventionism.”

Georgetown is hardly the only school to receive Qatari money. Indeed, Qatar is the single largest foreign source of funding to American colleges and universities, according to a recently launched public database from the US Department of Education that reveals the scope of overseas influence in US higher education. Meanwhile, the federal dashboard shows Qatar has provided $6.6 billion in gifts and contracts to US universities, more than any other foreign government or entity. Of the schools that received Qatari money, Cornell University topped the list with $2.3 billion, followed by Carnegie Mellon University ($1 billion), Texas A&M University ($992.8 million), and Georgetown ($971.1 million).

“Qatar has proved highly adept at compromising individuals and institutions with cold hard cash,” MEF Campus Watch director Winfield Myers said in a statement. “But with Georgetown, it found a recipient already eager to do Doha’s bidding to advance Islamist goals at home and abroad. It was a natural fit.”

Another recent MEF report raised concerns about Northwestern University’s Qatar campus (NU-Q), accusing it of having undermined the school’s mission to foster academic excellence by functioning as a “pipeline” for the next generation of a foreign monarchy’s leadership class.

MEF found that 19 percent of NU-Q graduates carry the surnames of “either the Al-Thani family or other elite Qatari families.” Additionally, graduates from the House of Thani, the country’s royal family, are overrepresented in NU-Q by a factor of five despite being only 2 percent of the population.

The report also said that NU-Q uses its immense wealth, which includes a whopping $700 million in funding from Qatar, to influence the Evanston campus in Illinois, Northwestern’s flagship institution.

“Endowed chairs, faculty exchanges, and governance links” reportedly purchase opinions which are palatable to the Qatari elite instead of investments in new NU-Q campus facilities and programs.

Follow Dion J. Pierre @DionJPierre.

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Can Manischewitz make matzo ball soup hot again?

Last weekend, I was walking through Lower Manhattan, when I strolled past something confusing. Several women in matching baby blue leggings and puffer coats were dancing to pop music in a small park outside the Soho Apple store, surrounded by ice blocks with something — it was hard to tell what — frozen inside them. As I got closer, I realized that they were handing out some kind of greens-boosted energy drink. The set-up was a made-for-Instagram PR stunt.

The whole point of the event seemed to be to cultivate a cool Manhattanite sheen for the brand. People were taking cans of the beverage, because why not — it was free! No one, however, was hanging out and dancing with the paid promoters, who were dancing conspicuously alone. The drink, which was gross, piled up in nearby municipal trashcans. The whole thing left a sour taste in my mouth, and not just from the fake sweetener in the beverage. Do these stunts sell energy drinks? Do they sell anything at all?

Patches to be sewn onto hats as swag from the event. Photo by Mira Fox

These questions were front of mind when I showed up at an art exhibit at a gallery on the Lower East Side. The art show was called SOUP, and it was hosted by Manischewitz to mark the launch of, yes, a line of jarred soups.

When I walked in, there was a solid crowd mingling in the gallery. Photos from Manischewitz’s newest ad campaign from Ohad Romano — a delightfully campy set of family photos featuring, of course, jars of soup — hung on one wall, opposite the soup-free work of two other Jewish artists, psychedelic scenes by Dan Weinstein and colorful objects from Rosemarie Gleiser.

Orange-aproned waiters passed around teacups full of soup and a bartender made gin and tonics featuring Cel-Ray and spritzes with Manischewitz wine. (The wine is owned by a different company than the food products, so was unrelated to the event.) There was a line in the back room to get Manischewitz-themed patches sewn onto Manischewitz-branded hats. A baby on a woman’s hip giggled. A man in a sharp suit, cravat and kippah laughed with a group of friends as they all sipped chicken soup with matzo ball floaters.

But what did any of it have to do with actually selling soup?

Bartenders sling Cel-Ray gin and tonics and cups of soup. Photo by Mira Fox

Talia Sabag, a marketing manager at Manischewitz, told me that the art show was part of the rebrand that the company has been rolling out over the past few years. Their boxes of matzo went from a bookish off-white to a bright orange, with scribbled illustrations of little figures carrying bowls of soup across the box that look like they should have walked out of the Jewish Almanac. The company told The New York Times, in 2024, that the rebranding effort was to refresh the brand, but also to target a new base of “culturally curious” consumers. In short, they wanted to sell kosher products to everyone, not just Jews.

Nearly everyone at the art show’s opening, however, seemed to be Jewish. More relevantly, the show was only planned to be up for six days.

While I sipped my teacup of soup, I asked Sabag what the show was meant to achieve for the brand. At first, she stuck to the message, arguing that the show was exactly what it said it was: an art show about soup.

“We want to celebrate the interwoven ways cuisine plays a role in communicating Jewish culture to ourselves and to the world,” she said with a bright smile, all symbolized by “the warmth of soup!”

Eventually, though, we got down to it: “A lot of studies do show that Gen Z does buy products based on that coolness factor,” Sabag told me. (She mentioned Nutter Butter as an example; the cookie started posting surreal, apocalyptic memes and saw their sales spike as a result.) In the words of the Gen Z buyers the brand is trying to attract, the art show is aura farming.

A cup of matzo ball soup at the SOUP art show. Photo by Mira Fox

But is it possible to make Manischewitz cool? The brand is so iconic, so central to American Judaism, that it almost feels like asking whether it’s possible to make Judaism itself cool. Whether or not Judaism needs help in that arena is an open question, but plenty of people and brands have been trying to boost its coolness factor, whether it’s handbag designer Susan Alexandra’s glitzy launch party for her line of Judaica or the transgressive Bushwick burlesque show, Sinner’s Shabbat.

“We want to open up the conversation to the younger generations of course,” Sabag said. “But we’re not neglecting our core audience: our bubbes.” That means balancing nostalgia and hipness.

It’s almost impossible to purposefully construct coolness; by its nature, it resists trying. Usually, trying to be cool can only backfire, like the event with the energy drink dancers.

But I have to admit: The art show was kind of cool. It nailed its aesthetic, embracing the absurdity and surrealism of a moment in which a historic, grandmotherly brand like Manischewitz would be running an aura farming event, tonally a perfect fit for an irony-pilled era. Yet it also took itself seriously in the right ways; it was, ultimately, an actual art show with Jewish artists’ work in a neighborhood with deep Jewish roots, serving historic Jewish food. It felt genuine and rooted even as it was irreverent. Every detail was thoughtful. The drinks were actually good. The soup was exactly the same as ever.

The truth is, Manischewitz’s rebrand is cool because Manischewitz has always been cool. So has Judaism.

The post Can Manischewitz make matzo ball soup hot again? appeared first on The Forward.

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