Uncategorized
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.
Uncategorized
Herzog Says Wellbeing of Israelis His Only Concern in Deal With Netanyahu’s ‘Extraordinary’ Pardon Request
Israeli President Isaac Herzog speaks during a press conference with Latvian President Edgars Rinkevics in Riga, Latvia, Aug. 5, 2025. Photo: REUTERS/Ints Kalnins
i24 News – In an interview with Politico published on Saturday, Israeli President Isaac Herzog remained tight-lipped on whether he intended to grant Prime Minister Benjamin Netanyahu’s “extraordinary” pardon request, saying that his decision will be motivated by what’s best for Israel.
“There is a process which goes through the Justice Ministry and my legal adviser and so on. This is certainly an extraordinary request and above all when dealing with it I will consider what is the best interest of the Israeli people,” Herzog said. “The well-being of the Israeli people is my first, second and third priority.”
Asked specifically about President Donald Trump’s request, Herzog said “I respect President Trump’s friendship and his opinion,” adding, “Israel, naturally, is a sovereign country.”
Herzog addressed a wide range of topics in the interview, including the US-Israel ties and the shifts in public opinion on Israel.
“One has to remember that the fountains of America, of American life, are based on biblical values, just like ours. And therefore, I believe that the underlying fountain that we all drink from is the same,” he said. “However, I am following very closely the trends that I see in the American public eye and the attitude, especially of young people, on Israel.”
“It comes from TikTok,” he said of the torrent of hostility toward Israel that has engulf swathes of U.S. opinion since the October 7 massacre and the subsequent Gaza war, “from a very shallow discourse of the current situation, pictures or viewpoints, and doesn’t judge from the big picture, which is, is Israel a strategic ally? Yes. Is Israel contributing to American national interests, security interests? Absolutely yes. Is Israel a beacon of democracy in the Middle East? Absolutely yes.”
Uncategorized
Syria’s Sharaa Charges Israel ‘Exports Its Crises to Other Countries’
FILE PHOTO: Syria’s President Ahmed al-Sharaa addresses the 80th United Nations General Assembly (UNGA) at the U.N. headquarters in New York, U.S., September 24, 2025. Photo: REUTERS/Shannon Stapleton/File Photo
i24 News – Syrian President Ahmed al-Sharaa on Saturday escalated his messaging against Israel at the Doha forum.
“Israel is working to export its own crises to other countries and escape accountability for the massacres it committed in the Gaza Strip, justifying everything with security concerns,” he said.
“Meanwhile, Syria, since its liberation, has sent positive messages aimed at establishing the foundations of regional stability.
“Israel has responded to Syria with extreme violence, launching over 1,000 airstrikes and carrying out 400 incursions into its territory. The latest of these attacks was the massacre it perpetrated in the town of Beit Jinn in the Damascus countryside, which claimed dozens of lives.
“We are working with influential countries worldwide to pressure Israel to withdraw from the territories it occupied after December 8, 2014, and all countries support this demand.
“Syria insists on Israel’s adherence to the 1974 Disengagement Agreement. The demand for a demilitarized zone raises many questions. Who will protect this zone if there is no Syrian army presence?
“Any agreement must guarantee Syria’s interests, as it is Syria that is subjected to Israeli attacks. So, who should be demanding a buffer zone and withdrawal?”
Uncategorized
Turkey’s Fidan: Gaza Governance Must Precede Hamas Disarmament in Ceasefire Deal
Turkish Foreign Minister Hakan Fidan attends a press conference following a meeting with Russian Foreign Minister Sergei Lavrov in Moscow, Russia, May 27, 2025. Photo: Pavel Bednyakov/Pool via REUTERS
Turkish Foreign Minister Hakan Fidan told Reuters on Saturday that not advancing the US-backed Gaza ceasefire plan to its next stage would be a “huge failure” for the world and Washington, noting that President Donald Trump had personally led the push.
In an interview on the sidelines of the Doha Forum, Fidan said a credible Palestinian civil administration and a vetted, trained police force needed to be in place to allow Hamas to disarm, and that the group was prepared to hand over control of the enclave.
“First of all, we need to see that the Palestinian committee of technical people are taking over the administration of Gaza, then we need to see that the police force is being formed to police Gaza – again, by the Palestinians, not Hamas.”
NATO member Turkey has been one of the most vocal critics of Israel’s assault on Gaza. It played a key role in brokering the ceasefire deal, signing the agreement as a guarantor. It has repeatedly expressed its willingness to join efforts to monitor the accord’s implementation, a move Israel strongly opposes.
Talks to advance the next phase of President Trump’s plan to end the two-year conflict in Gaza are continuing.
The plan envisages an interim technocratic Palestinian administration in the enclave, overseen by an international “board of peace” and supported by a multinational security force. Negotiations over the composition and mandate of that force have proven particularly difficult.
Fidan said the Gaza police force would be backed by the international stabilisation force. He added that Washington was pressing Israel over Turkey’s bid to join the force, to which it has voiced readiness to deploy troops if needed.
FIDAN SAYS KURDISH SDF IN SYRIA NOT WILLING TO INTEGRATE
Asked about a landmark deal in March in which the Kurdish-led Syrian Democratic Forces and Damascus agreed that the SDF would be integrated into Syria’s state structures, Fidan said signals from the SDF showed it had “no intention” of honouring the accord, and was instead seeking to sidestep it.
Ankara, which considers the SDF a terrorist organisation, has threatened military action if it does not comply, setting a deadline of the end of the year.
“I think they (SDF) should understand that the command and control should come from one place,” Fidan added. “There can be no two armies in any given country. So there can only be one army, one command structure … But in local administration, they can reach a different settlement and different understandings.”
Almost a year after the fall of president Bashar al-Assad, Fidan said some issues of minority rights were unresolved, insisting that Turkey’s backing of the new Syrian government was not a “blank cheque” to oppress any groups.
He said Damascus was taking steps toward national unity, but that Israeli “destabilisation policies” were the chief obstacle.
Israel has frequently struck southwestern Syria this year, citing threats from militant groups and the need to protect the Druze community near the frontier. Prime Minister Benjamin Netanyahu said on Tuesday he expected Syria to establish a demilitarised buffer zone from Damascus to the border.
TURKEY: U.S. COULD REMOVE SANCTIONS ‘VERY SOON’
Fidan also said Washington’s initial 28-point plan to end the Russia-Ukraine war was just a “starting point,” and that it was now evolving in a new format. He said mediation by US officials was “on the right path.”
“I just hope that nobody leaves the table and the Americans are not frustrated, because sometimes the mediators can be frustrated if they don’t see enough encouragement from both sides.”
Asked about efforts to lift US sanctions imposed in 2020 over Ankara’s purchase of Russian S-400 air defense systems, he said both sides were working on it, adding: “I believe we’ll soon find a way to remove that obstacle.”