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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-bound flight diverted to Saudi Arabia after terror attack on board
(JTA) — A Flydubai flight from Dubai to Tel Aviv made an emergency landing in Saudi Arabia after passengers reported that an altercation broke out between two pilots. Israeli officials are describing the incident as a terrorist attack and passengers say they intervened to restrain a man who had attacked one of the pilots.
The flight, carrying more than 100 Israeli passengers, was diverted while flying over Jordanian airspace and eventually landed at Tabuk Airport in northern Saudi Arabia, an Israeli official to the Jewish Telegraphic Agency.
An Israeli official briefed the media and was quoted by Israel’s Channel 12 as saying that one pilot stabbed the other and attempted to “do a 9/11” — either by hijacking the plane and flying it toward Israel or crashing it. The official said that a “dramatic disaster was prevented.”
According to accounts from passengers posted on social media and reports by Israeli media, the co-pilot attacked the captain and attempted to take control of the aircraft. At least two people were injured in the incident. The entire incident lasted about an hour and a half.
“We are on the flight from Dubai. We took control of the flight. There was an attacker with a knife who stabbed one of the pilots,” passenger Itzhak Liber said in a Facebook video. “A few of us jumped in and pulled him out of the cockpit. Everything is OK now. The terrorist is neutralized. There is a pilot who is seriously injured.”
“It was tough. Everything is covered in blood,” Liber added.
Another passenger, appearing in a video posted to social media with blood visible on his face, said the passengers were in the middle of a hijacking and had restrained the attacker as the plane prepared to land. In another video, several passengers said they were protecting the pilot.
A third passenger told Israel’s Channel 12, “There were moments when we were sure this was the end.”
Saudi authorities said the two pilots were taken to a hospital after sustaining injuries, according to international media reports. Flydubai, which is owned by the United Arab Emirates, has acknowledged that there was an “incident” that led to the diversion of the flight. It stressed that the plane landed safely and that all passengers were safe. UAE officials had not commented on the incident as of publication.
Data from Flightradar24 showed the aircraft descending roughly 14,000 feet in less than 30 seconds during the incident. The plane subsequently diverted from its route and landed in Tabuk.
The office of Israeli Prime Minister Benjamin Netanyahu said he had held consultations and was monitoring developments. “Following concerns over an aviation incident, the prime minister held consultations on the matter and followed developments,” Netanyahu’s office said. “The incident is under control, and all measures are now being taken to return the Israeli passengers safely to Israel.”
Israel and Saudi Arabia do not have formal diplomatic relations, but the two countries maintain ties. This is not the first time a flight carrying Israeli passengers has landed in Saudi Arabia.
Israeli Finance Minister Bezalel Smotrich said in a post on X that there had been an attempt to “crash” the aircraft and “murder 180 Israelis.” He called for Israel to hold accountable the “state or terrorist organization” responsible for the incident.
This is a developing story.
This article originally appeared on JTA.org.
The post Israel-bound flight diverted to Saudi Arabia after terror attack on board appeared first on The Forward.
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Far-right Israel critic James Fishback likens abortion to the Holocaust
(JTA) — James Fishback, a fierce critic of Israel and a far-right politician, offered scathing remarks about the Jewish state and likened abortion to the Holocaust during an address at the University of Mississippi on Tuesday evening.
Fishback, a former GOP gubernatorial candidate in Florida, recalled that earlier this summer the Combat Antisemitism Movement flagged as antisemitic one of his X posts describing abortion as a holocaust.
“Abortion is a holocaust, and by every single historical metric available, it was worse than the other one,” Fishback said, claiming that “61 million children have been killed in the womb since Roe v. Wade was wrongly decided in 1973.”
He also had harsh words for the state of Israel. “It is time for President Trump to call [Prime Minister] Benjamin Netanyahu and cut him off. We must decouple from Israel to save America,” he added.
Fishback was speaking at a Turn Up the Mic forum arranged by members of the University of Mississippi chapter of Turning Point USA, the organization founded by the late Charlie Kirk.
Slamming immigration policies on both sides of the aisle — Republicans for too few mass deportations and Democrats for an influx of foreign workers — Fishback declared, “It’s time to stand up and tell both parties that no, American jobs are for Americans only.”
He noted, however, that making such demands could result in a person being labeled a racist or misogynist, and that “if you’re really bad they’ll call you an antisemite.” Stressing that he condemns “all forms of religious hatred,” he maintained that “the most virulent” type is the hostility “against Christians in this country.”
Fishback blamed Israel and the inability of the U.S. to “tell them no” for drawing the country into the war with Iran. That war, he argued, has pushed gas prices and Treasury yields higher.
This article originally appeared on JTA.org.
The post Far-right Israel critic James Fishback likens abortion to the Holocaust appeared first on The Forward.
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Protesters stormed Mahmoud Khalil’s book release. His Israeli editor confronted them.
Minutes before activist Mahmoud Khalil was scheduled to speak Tuesday night about his new memoir at a bookstore near the Columbia University campus where he led pro-Palestinian demonstrations, protesters stormed inside with a megaphone, a sign and a large American–Israeli flag.
“Zionist Jews are here,” announced Ross Glick over the megaphone, as he entered Book Culture. “We are against intifada.”
Glick is the former CEO of Betar US, a pro-Israel organization labeled an “extremist group” by the Anti-Defamation League for its harassment tactics. Betar previously shared names of pro-Palestinian protesters, including Khalil, with federal immigration authorities. Khalil is suing Betar along with the Heritage Foundation and the Canary Mission. Betar reached a settlement with New York state over harassment allegations and wound down its operations.
Khalil was upstairs, along with most of the book event’s attendees, when the demonstrators entered the store downstairs. Employees ushered the protesters outside, but one came back inside minutes later waving the flag and singing “Am Yisrael Chai.”
A store employee tried to grab the flag from the protester. After a brief tug-of-war, the protester appeared to hit the employee’s arm as he pulled the flag from her.
Khalil’s editor Riva Hocherman, who is Israeli, confronted the protesters in Hebrew.
“I really wanted to get a sense of whether they knew Hebrew, and they didn’t,” Hocherman told the Forward. “They just enrage me.”
Hocherman specializes in publishing books on the Middle East and previously worked with Rashid Khalidi as his editor on The Hundred Years’ War on Palestine. She said she was motivated to work with Khalid because, “His story was one that was really worth telling, and a great injustice was perpetrated.”
Khalil’s memoir, No Land to Stand on, focuses on his 2025 detention by Immigration and Customs Enforcement. Khalil was held for more than 100 days and became the face of the debate over free speech on campus and when anti-Zionism crosses the line into antisemitism.
In his book, Khalil, who was born in a Palestinian refugee camp in Syria, says that pro-Palestinian protesters were peaceful, while “it was the pro-Israel students and Zionist groups that had provoked confrontations, harassed Palestinian students, and in some cases physically attacked them.”
Khalid mentions Hocherman in the acknowledgments section of his book: “Riva, my editor, is not only a champion of the book but of the cause.”
Hocherman addressed the protesters because she said they lie about Khalil, and because she wanted to show that not all Jews and Israelis think the same.
“Our opinion is not a monolith,” she said. “There is a range of opinion among Israelis and Jews. We don’t all think like they do.”
The event, only slightly delayed, carried on without further interruptions. Khalil spoke with environmental lawyer and activist Steven Donziger and answered a few questions from attendees before signing books. He received a standing ovation from the crowd of more than 85 people.
The post Protesters stormed Mahmoud Khalil’s book release. His Israeli editor confronted them. appeared first on The Forward.
