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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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‘Marty Supreme’ is an outstanding celebration — and indictment — of chutzpah
Marty Mouser will have the beef Wellington and caviar, as they are the most expensive items on the menu.
The 23-year-old table tennis phenom, heralded as “the chosen one,” is dining at the Ritz in London. Seated opposite him, his recent opponent, Bela Kletzki. The two are friends, but this didn’t stop Mouser from telling a gaggle of reporters before their match of his plans to “do to Kletzski what Auschwitz couldn’t.” He can say that, he assured them — he’s a Jew.
This, like Mouser’s remark that he is the “ultimate product of Hitler’s defeat,” is all bluster. (He’s really a lowly Lower East Side shoe clerk who stole money from his shop to fly to the tournament.) But we soon see what Auschwitz meant for his survivor companion: defusing bombs on the camp outskirts and once managing to sneak honey from a beehive onto his person, which his fellow prisoners licked off him for nourishment.
We get a flashback of Kletzki. It’s lensed like a Renaissance painting, with honey glistening off of the hairy chest of actor Géza Röhrig, (Hungarian star of the Sonderkommando drama Son of Saul).
You may wonder what exactly this moment is doing in Josh Safdie’s Marty Supreme, a walloping period piece that follows Mouser’s picaresque ploys to become a global icon by hustling, stealing and lying his way into a tournament in Japan. But there’s rarely a moment in the frenetic picture, set over eight months in 1952, where only one thing is happening. While Kletzki tells his haunting honey story, to pen magnate and potential patron Milton Rockwell (Kevin O’Leary, Mr. Wonderful, indeed), Marty makes eyes at Rockwell’s wife from across the room, another sort of honeypot in mind. The contrast is the point.
Unlike Kletzki, Marty — very loosely based on ping-pong champ Marty Reisman — is an American, New York-born, and believes in the Augie March doctrine of first knocked, first admitted. To get his foot in the door so he can stare down from his rightful place on a Wheaties box, he will shove anyone and everyone out of the way. He refuses to demean himself by playing Harlem Globetrotter halftime shows with Kletzki, or throwing a match for Rockwell — but his principles are malleable when the straits are dire.
Mouser feels entitled to everything: the money in his uncle’s safe at the shoe shop; a suite at the Ritz; other men’s wives; a chunk of the pyramids, which he presents to his manipulative mother (Fran Drescher) with the words, “We built that.”
We know from how he speaks about this hunk of Egyptian rock — and about Kletzki, the Holocaust and Hitler — his entitlement comes in part from a legacy of immiseration and violence he never suffered personally. But Mouser, this New Jew coming of age after the Shoah, claims redemption as his birthright while also striving to float above his people’s history of oppression and retail drudgery, concocting a mythology of self-invention and radical individualism. (Meanwhile, Kletzki, a world champ before the war, is all too happy to be treated kindly and paid decently for hitting balls with skillets for the Globetrotters.)
The tension between the horror of the recent past, and the just-dawning promise of an America where antisemitism is unfashionable, plays through Marty’s vision of what’s to come. He dreams up orange-colored ping-pong balls, a hue only approved for use by the International Table Tennis Federation in 2019. The 1980s synth-pop needle drops remixed by composer Daniel Lopatin, lean into futurism. Our hero is ahead of his time, chafing at the present to which he’s tethered. He wants an unready world to acknowledge his greatness now. He has no patience for a rocky transition.
If the opening credits of Uncut Gems bespeak a past-one’s-prime ritual — a colonoscopy — Marty Supreme‘s titles are set to a burst of youthful virility. (Inventive, hilarious, if something I’ve seen before.)
Timothée Chalamet, outfitted with prosthetic acne scars and eye-shrinking contact lenses, is incandescent and somehow stays to the right side of insufferable as he wrecks the lives of all around him with his singular focus. Unlike Gems’ Howard Ratner, a sleaze with a gambling addiction and little else to offer, Mouser’s talent is undeniable, but like any Safdie protagonist, he takes his licks.
The film, co-written and co-edited with Safdie’s constant collaborator Ronald Bronstein, is a rich Jewish text that alternates between wish fulfillment and nightmare. Mouser competes for the WASPy Rockwell’s patronage while shtupping his icy blonde wife (Gwyneth Paltrow). On the other side of the ledger, his lover, Rachel (a pitch-perfect Odessa A’zion), is attacked near a Forverts delivery truck. Marty’s uncle Murray (music journalist Larry “Ratso” Sloman) calls a cop goyische kopf for ordering the roast beef over pastrami at the Garden Cafe. It’s no mistake that, at his lowest, Mouser faces a treyf humiliation orchestrated by Rockwell: lose and kiss a pig.
But Marty Supreme is too dense with plot points and people to insist on a solely Jewish gloss, even as critics for the non-Jewish press have been tempted to apply one.
Exploring the warrens of postwar New York — the wings of a Broadway theater, the back alley of a Chinatown restaurant, stockrooms, airshafts and fire escapes — all outstandingly revived by legendary production designer Jack Fisk, Safdie proves he’s not only ready for a solo effort away from brother, Benny, but ready to leap over space and time. He may not be ready to say goodbye to all that (New York stuff), the backdrop for all his features up to now, but he easily could.
In this epic of chutzpah, we have a mature work via a singularly immature avatar. Mouser may have never reached the recognition he felt he was owed, but coming into awards season, there’s little doubt that Safdie’s film is a cross-category contender.
Should the gentleman order the caviar, there’s no doubt he’s earned it.
The post ‘Marty Supreme’ is an outstanding celebration — and indictment — of chutzpah appeared first on The Forward.
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The Future of War: Israel Takes Global Lead on Military Innovation With New AI Division, Iron Beam Laser System
A part of Iron Beam laser anti-missile interception system, developed by Israel, is seen in this handout image obtained by Reuters on Sept. 17, 2025. Photo: Israel Defense Ministry/Handout via REUTERS
The Israel Defense Forces (IDF) announced this week a revolutionary reorganization of the technology and artificial intelligence capabilities of the Jewish state’s military, unveiling new plans to prepare for future warfare with cutting-edge advancements.
Israel’s major defense overhaul, unveiled on Tuesday, comes in preparation for the deployment of the long-anticipated “Iron Beam” laser interceptor system, which will be delivered to the military at the end of the month.
Under the name “Bina” — Hebrew word “intelligence” — the IDF has chosen to shut down its Lotem Unit from the C41 Corps, replacing it with the Artificial Intelligence (AI) Division and the Spectrum Division. The latter will focus on communications and electronic warfare with an emphasis on threats from Iran, China, and Russia.
The AI Division will grow through merging other sections within the IDF, including Mamram (the abbreviation for the Center of Computing and Information Systems) and software development units Shahar and Mitzpen. This consolidation of AI-development related divisions intends both to intensify security and avoid accidentally duplicating research efforts. The project will align with Israel’s Project Nimbus cloud computing program supplied by Amazon and Google.
The IDF also announced the ICT Division, which will focus on satellite warfare in outer space.
According to the military, about 50 percent of the new divisions are composed of women soldiers, with female officers comprising 40 percent of the senior command including two of the five top leadership positions.
Brig. Gen. Yael Grossman now heads ICT and the Cyber Defense Division, and Brig Gen. Racheli Dembinsky will head the Spectrum Division. Others in leadership positions include Chief Signals Officer Brig. Gen. Omer Cohen and Maj. Gen. Aviad Dagan.
“I have no doubt that the world is heading towards a space war, especially after the US and China defined space as a possible war arena,” Dr. Moshik Cohen, CEO for defense technology company AIPEX which focuses on missiles, told the Israeli publication Globes.
“Rival powers are already using it on the battlefield,” Cohen continued. “The Chinese have developed a way to detect stealth aircraft using satellites, and the Russians have jammed GPS signals from US satellites, which have dropped thousands of smart bombs on earth and blocked satellite communications for the Ukrainians. At the same time, the US is promoting Golden Dome, which will consist of a network of low-flying satellites able to perform military missions such as intercepting ballistic and hypersonic missiles and blocking enemy communications.”
Dagan said that the new divisions aspired to use technology to “turn one tank into 100 tanks, one soldier into 100 fighters.”
On Monday, meanwhile, Danny Gold, the head of the Israeli Defense Ministry’s Directorate of Defense Research and Development, revealed that the military would soon receive the “Iron Beam” laser interception system, a project a decade in development.
“With development complete and a comprehensive testing program that has validated the system’s capabilities, we are prepared to deliver initial operational capability to the IDF on Dec. 30, 2025,” Gold said. “The Iron Beam laser system is expected to fundamentally change the rules of engagement on the battlefield. Simultaneously, we are already advancing the next-generation systems.”
Created by Rafael Advanced Systems Ltd., the Iron Beam is intended to supplement rather than replace Israel’s Iron Dome and other air defense systems, focusing especially on smaller targets. As long as the weapon maintains a power source then it cannot run out of ammunition. However, the system does not function optimally in situations with clouds or low visibility.
The IDF chose to rename the laser weapon from Magen Or (Light Shield) to Or Eitan (Eitan’s Light) in honor of Cpt. Eitan Oster, a member of the Egoz Commando Unit killed in October 2024 while fighting the Hezbollah terrorist group in Lebanon.
Brig. Gen. Benny Aminov also announced this week an Israeli breakthrough in countering enemy drone attacks.
“We are now working on interception solutions using drone-based systems that enable response to swarm scenarios while accelerating the development of new directed-energy weapons,” Aminov said. “The issue of low-altitude threats is an example of a challenge that requires our defense establishment to fundamentally change its operational approach, responding within compressed time frames, spiral development, accelerating testing during the development process, and bridging small defense-tech companies with major defense contractors.”
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‘Dancing With the Stars’ Airs Its First Dance Dedicated to Hanukkah During Holiday Special
Alan Bersten, Val Chmerkovskiy, Gleb Savchenko, Emma Slater, Onye Stevenson, and Hailey Bills dancing to “Miracle” by Matisyahu on “Dancing with the Stars” on Dec. 2, 2025, on ABC. Photo: Disney/Eric McCandless
“Dancing with the Stars” aired a holiday special on Wednesday night that included the show’s first celebration of the Jewish holiday of Hanukkah, which begins later this month.
The reality show and dancing competition aired its first full holiday special, titled “Dancing with the Holidays,” which highlighted the skills of its professional dancers without their celebrity partners. The dances mainly honored Christmas, but for the first time in the show’s 20-year history, there was a dance dedicated to Hanukkah.
Professional dancers Alan Bersten and Val Chmerkovskiy, who are both Jewish, along with four non-Jewish pros – Gleb Savchenko, Emma Slater, Onye Stevenson, and Hailey Bills – danced to “Miracle” by Matisyahu. Bersten choreographed the dance, which included the men linking their raised arms to form a menorah, a hora, a sit-spin as a nod to a spinning dreidel, and a take on some of the dances from the classic Jewish musical “Fiddler on the Roof.”
“We have a lot of work to do,” the Mirrorball champion told the dancers in rehearsal. “We need a miracle.”
In the intro package for the dance, Bersten, who is the son of Russian-Jewish immigrants, talked about not seeing much Hanukkah representation around the holiday season when he was growing up. Bersten said he wanted to create something that Jewish kids today could identify with.
“Everyone celebrates holidays in a different way. Growing up Jewish, you don’t really see a lot of Hanukkah representation, so tonight we’re doing a special performance to celebrate Hanukkah,” he said. “Hopefully a Jewish kid’s watching this, and they feel seen, and they feel proud.”
Following the dance, DWTS co-host Alfonso Ribeiro reminded the audience and viewers at home “that the holiday season is for everyone.”
The “Dancing with the Stars” holiday special was released on Disney+ and Hulu.