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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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Israel Estimates US Blockade of Strait of Hormuz to Slash Iran Oil Exports by 80%
A vessel at the Strait of Hormuz, off the coast of Oman’s Musandam province, April 12, 2026. Photo: REUTERS
As Iran struggles to rebuild damaged military and energy infrastructure amid the current ceasefire, Israel estimates that a US naval blockade of Iranian ports will slash the regime’s oil exports by roughly 80 percent, nearly severing one of Tehran’s last remaining economic lifelines.
According to Israeli security assessments, the US closure of the Strait of Hormuz — a critical global energy chokepoint through which about one-fifth of the world’s oil supply passes — triggered an immediate and dramatic collapse in Iran’s revenue that will lead to a loss of more than $1 billion a month, Walla reported.
US President Donald Trump has claimed the regime is losing about $500 million a day as a result of the blockade. Some experts, such as Miad Maleki of the Foundation for Defense of Democracies think tank, have put the figure at roughly $450 million lost in daily economic activity for Iran.
Regardless of the specific amount, given that energy exports remain the backbone of the regime’s economy, what is left of oil revenues now amounts to little more than a fragile lifeline keeping Tehran temporarily afloat as financial pressure continues to mount.
Even with the naval blockade in place, Iranian authorities have managed to maintain a limited flow of exports by transporting oil from inland production fields to the Gulf of Oman through the multi-billion-dollar Gura–Jask pipeline, an overland route that moves roughly 300,000 barrels per day to global markets.
Israeli officials assess that the blockade and resultant shortfall for Tehran could set off a chain reaction of disruptions, including the shutdown of entire segments of the oil industry.
They also point to severe damage across Iran’s petrochemical and defense sectors, which together have cost an estimated 100,000 jobs at multiple levels, arguing that the cumulative impact is pushing the Iranian regime into a corner.
After repeated efforts to bring Iran back to the negotiating table, the Trump administration escalated pressure on Tehran earlier this month by imposing a naval blockade on vessels entering or leaving Iranian ports through the Strait of Hormuz, aiming to force a deal that would bring an end to the conflict.
Since the start of the war earlier this year, Iran has used control over the Strait of Hormuz as a major source of leverage, militarizing the waterway and sharply restricting maritime traffic through one of the world’s most critical shipping corridors.
Iran has also signaled it intends to maintain control over the strategic shipping lane even after the war ends, potentially imposing transit fees framed as compensation for wartime damage.
After Trump extended the ceasefire indefinitely on Tuesday to allow for renewed diplomatic efforts, it now remains to be seen whether Iran will agree to return to negotiations, as questions persist over whether both sides can bridge widening differences to restart talks.
According to The New York Times, US officials previously proposed a 20-year halt to Iranian uranium enrichment, which Iranian negotiators countered with a five-year suspension that Washington rejected. The White House has also reportedly insisted that Iran dismantle major enrichment sites and surrender more than 400 kilograms of highly enriched uranium.
Even as the regime faces one of its most severe economic crises in decades, Iranian authorities have continued pouring billions into rebuilding military and nuclear infrastructure and supporting regional proxy forces, prioritizing strategic confrontation with Israel over urgent domestic needs such as the country’s worsening water crisis.
The regime has spent billions of dollars supporting its terrorist proxies across the Middle East and operations abroad, with the Quds Force, Iran’s elite paramilitary unit, funneling funds to the Lebanese group Hezbollah, in defiance of international sanctions.
According to the US Treasury Department, Iran provided more than $100 million per month to Hezbollah in 2025, with $1 billion representing only a portion of Tehran’s overall support for the terrorist group, using a “shadow financial system” to transfer funds to Lebanon.
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VIDEO: A creative way to make Yiddish come alive in the classroom
לעסלי טערנער, אַ גראַדויִר־סטודענטקע אין פּראָפֿ׳ אַנאַ שטערנשיסעס קלאַס בײַם טאָראָנטאָ־אוניווערסיטעט, האַלט בײַם פֿאַרענדיקן אַ מאַגיסטער אין ייִדיש־לימודים. זי האַלט, אַז זי — און אַנדערע ייִדיש־סטודענטן — קענען העלפֿן אױפֿהאַלטן די ייִדישע שפּראַך דורכן שאַפֿן נײַע ווערק אין ייִדיש.
מיט פֿינף יאָר צוריק האָט זי אָנגעהױבן שרײַבן און אינסצענירן ליאַלקע־שפּילן אױף ייִדיש. דאָס איז געװען דער אָנהײב פֿון אַ סעריע אויפֿפֿירונגען, ניצנדיק צוויי ליאַלקעס: אַ הײַפֿיש וואָס הייסט הײַפֿישעלע, און אַ פּיפּערנאָטער. יעדן זומער פֿירט זי אויף אַ ליאַלקע־שפּיל אויף דער „ייִדיש־וואָך“, אין איינעם מיטן שיקאַגער ייִדישיסט אַבֿי פֿריד.
לעצטנס האָט טערנער און אַ צווייטער סטודענט, גריים מײַערס, אויפֿגעפֿירט אַ נײַ־געשאַפֿענע ליאַלקע־שפּיל אין שטערנשיסעס קלאַס, פֿילמירט דורך צוויי אַנדערע סטודענטקעס מרים באָרדען און אליזה אַוטען. די פֿאָרשטעלונג, „הײַפֿישעלע און פּיפּערנאָטער קומען קײן ניו יאָרק“, האָט אַזאַ סיפּור־המעשׂה:
הײַפֿישעלע און פּיפּערנאָטער פֿאַרלאָזן זײער שטעטעלע און פֿאָרן קײן ניו־יאָרק, כּדי פּיפּערנאָטער זאָל קענען ממשיך זײַן זײַן קאַריערע ווי אַן אַקטיאָר. דאָס יאָר איז 1916 און די באַרימטע אַקטריסע בעסי טאָמאַשעפֿסקי פֿירט אָן מיט איר אײגענער טעאַטער־טרופּע. זי האָט נאָר װאָס געהאַט אַרױסגעגעבן איר לעבנס געשיכטע.
בעסי מוז אָבער קאָנקורירן מיט איר אומגעטרײַען מאַן, דעם באַרימטן אַקטיאָר באָריס טאָמאַשעפֿסקי, וואָס האָט אויך אַ טעאַטער־טרופּע. באַשליסט זי צו געבן פּיפּערנאָטער אַ ראָלע אין אַ ייִדישער איבערזעצונג פֿון שייקספּירס פּיעסע „האַמלעט“, וווּ זי אַליין שפּילט די הויפּטראָלע.
דאָס וואָס טערנער שרײַבט און פֿירט אויף ליאַלקע־שפּילן ווי אַ טייל פֿונעם ייִדיש־קלאַס קאָן טאַקע דינען ווי אַ מוסטער פֿאַר לערער און סטודענטן פֿון ייִדיש־קורסן איבער דער וועלט. ערשטנס, העלפֿט עס פֿאַרבעסערן די שפּראַך־פֿעיִקייטן פֿונעם מחבר, די ליאַלקע־שפּילער און די צוקוקערס. צווייטנס, קען עס אַרײַנברענגען אַ היימישע, חבֿרישע שטימונג אינעם ייִדיש־קלאַס.
— שׂרה־רחל שעכטער
The post VIDEO: A creative way to make Yiddish come alive in the classroom appeared first on The Forward.
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Israel Competes in World Cheerleading Championships for First Time Ever
Israeli national flags flutter near office towers at a business park also housing high tech companies, at Ofer Park in Petah Tikva, Israel, Aug. 27, 2020. Photo: REUTERS/Ronen Zvulun
Israel is competing for the first time ever in the 2026 ICU World Cheerleading Championships.
The competition begins on Wednesday, which is also Israel’s Independence Day.
The ISCU, the official cheerleading organization in Israel that is supported by EL AL Airlines, made the announcement and posted footage on Instagram of the athletes and their final rehearsal before flying to the US for the competition, which will take place until Friday in Orlando, Florida. Ludmila Yasinskaya-Demari is the president of the Israel Cheer Union.
“Today, on Israel’s Independence Day, the Israeli cheerleading team has the honor of competing on the world stage,” the ISCU wrote in an Instagram post. “It’s a very moving and meaningful moment for us to represent Israel on such an important day — with pride, strength, and love for our country. Thank you to EL AL for supporting us in this way. There’s something symbolic and special about flying and competing with Israel’s national airline. From Israel to the world — the Israeli team is ready.”
The championship is being held at the ESPN Wide World of Sports complex at Disney World, and is organized by the International Cheer Union, the official world governing body for cheerleading. Israel is a member of the European Cheer Union and the International Cheer Union. It will compete in the POM category and in two doubles pairs competitions.
Team USA is after its ninth, consecutive co-ed premier world title at the World Cheerleading Championships. The US has won gold since 2021 and also won the competition from 2016 through 2019. The competition was not held in 2020 due to the COVID-19 pandemic.
In 2015, the US came in second place behind Team Chinese Taipei. The US is also the defending champion in the All Girl Premier category.