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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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Actor-Director Rob Reiner dies at 78
Rob Reiner, who rose from an early career as a sitcom star to direct a run of film classics that included The Princess Bride and When Harry Met Sally…, has died at 78 along with his wife, Michele Singer, in what TMZ reported and Deadline confirmed was an apparent homicide, with wounds consistent with a knife attack.
Robert Reiner was born in the Bronx on March 6, 1947, to comedy writer, actor and director Carl Reiner, and mother actress mother Estelle (née Lebost). In interviews, Rob Reiner said his early upbringing resembled that depicted in The Dick Van Dyke Show, which his father created.
Describing his Jewish upbringing to JTA in 2017, he recalled his Yiddish-speaking grandmother, and his own Yiddish instruction. He described the experience as “home shuling.”
With a notable pedigree, Reiner distinguished himself, first in small TV roles and later as Michael “Meathead” Stivic in All in the Family, the bleeding-heart son-in-law of Archie Bunker. (Reiner, like his late father, was an outspoken progressive.)
In a 1994 interview with 60 Minutes, Reiner estimated he’d been called Meathead 1,241 times in that week alone.
But beginning in the 1980s, Reiner emerged as a director, debuting with an immediate comedy classic in 1984’s This is Spinal Tap, arguably creating the genre of mockumentaries — and starring as director Marty di Bergi.
While made with his friends, it was far from a lark. Reiner was immediately prolific, directing The Sure Thing, a modern update of It Happened One Night, the following year. Then the coming of age classic Stand By Me, based on a Stephen King short story, in 1986 and The Princess Bride in 1987, a streak of well-regarded films that, in their staying power, is virtually unrivaled in Hollywood.
Spanning genre from faux-rock doc to fantasy, Reiner proved his range almost immediately. When Harry Met Sally… hit theaters in 1989, Roger Ebert dubbed Reiner “one of Hollywood’s very best directors of comedy”— a compliment to remember given some of his later notices — and gave him the opportunity to cast his own mother in an instantly iconic punchline; his next film was Misery, another, more conventionally scary Stephen King adaptation.
Reiner’s career as a filmmaker saw the introduction of screenwriter Aaron Sorkin to the big screen (1992’s A Few Good Men), a famously maligned comedy, North (which Roger Ebert said he “hated, hated, hated”) and more diminishing returns. But even the later works had their impact on the zeitgeist. While not approaching the quotability of Spinal Tap, Princess Bride or When Harry Met Sally… (Estelle Reiner was the one who said “I’ll have what she’s having”), the term The Bucket List entered the lexicon because of his 2007 film.
Begining in the 2000s, Reiner’s work and public life were largely concerned with activism and civics. He cofounded the marriage equality group American Foundation for Equal Rights. He had a close circle of collaborators, directing a documentary about his best friend, Albert Brooks, but followed it up with a documentary, God & Country, about Christian Nationalism.
In a 2004 interview, explaining why, as a Jew, he pursued the project, he mentioned a trip he made with his wife the previous year, to Auschwitz, where his wife’s mother’s family was an inmate, and the rest of the family was murdered.
“You see what nationalism can do. You see the results of it,” Reiner said in an interview with the Baptist Joint Committee for Religious Liberty. “And so for us who are Jewish by birth, we know what the dangers are, and hopefully this film can at least be a little bit of a teaching tool to everybody.”
Describing his sense of humor, he told JTA there’s a reason Jews are funny. “You have Cossacks. You have Hitler. You have a lot of things weighing down on you. You have to have a sense of humor or you can’t survive.”
Reiner’s final film, Spinal Tap II: The End Continues, a sequel to his first, came out in October. Reiner’s life, and body of work, are already a blessing.
The post Actor-Director Rob Reiner dies at 78 appeared first on The Forward.
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China, Saudi Arabia Agree to Strengthen Coordination on Regional, Global Matters
Flags of China and Saudi Arabia are seen in this picture, in Riyadh, Saudi Arabia, December 7, 2022. REUTERS/Mohammed Benmansour
China and Saudi Arabia agreed to have closer communication and coordination on regional and international issues, with Beijing lauding Riyadh’s role in Middle East diplomacy, statements following a meeting between the nations’ foreign ministers on Sunday showed.
Chinese Foreign Minister Wang Yi is on a three-nation tour in the Middle East that began in the United Arab Emirates and is expected to end in Jordan. He met with Saudi Arabia’s Foreign Minister Prince Faisal bin Farhan Al-Saud in Riyadh on Sunday.
A joint statement published by China’s official news agency Xinhua did not elaborate on what issues the countries will strengthen coordination on, but mentioned China’s support for Saudi Arabia and Iran developing and enhancing their relations.
“(China) appreciates Saudi Arabia’s leading role and efforts to achieve regional and international security and stability,” the statement released on Monday said.
The statement also reiterated both countries’ support for a “comprehensive and just settlement” of the Palestinian issue and the formation of an independent state for Palestinians.
At a high-level meeting, Wang told his Saudi counterpart that China has always regarded Saudi Arabia as a “priority for Middle East diplomacy” and an important partner in global diplomacy, a Chinese foreign ministry statement on Monday said.
He also encouraged more cooperation in energy and investments, as well as in the fields of new energy and green transformation.
The countries have agreed to mutually exempt visas for diplomatic and special passport holders from both sides, according to the joint statement.
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Report: Iran Considers Removing Hezbollah Leader Naim Qassem
Lebanon’s Hezbollah Chief Naim Qassem gives a televised speech from an unknown location, July 30, 2025, in this screen grab from video. Photo: Al Manar TV/REUTERS TV/via REUTERS
i24 News – Iran is reportedly dissatisfied with the performance of Hezbollah Secretary-General Naim Qassem and is preparing to reorganize the group’s leadership, potentially removing him from his position, according to a report by Emirati outlet Erem News citing senior Lebanese diplomatic sources.
The report claims Tehran views Qassem as “unsuitable to lead Hezbollah at this critical stage,” arguing that he has failed to meet the leadership standards set by his predecessor, longtime Hezbollah chief Hassan Nasrallah.
Iranian officials are said to believe Qassem lacks sufficient political acumen and hold him responsible for the deterioration in relations between Hezbollah and the Lebanese state.
According to Erem News, Iran’s Foreign Minister Abbas Araghchi is expected to oversee preparations for restructuring Hezbollah’s internal leadership during an upcoming visit to Beirut.
The visit is intended to assess the organization’s internal climate through direct meetings with senior Hezbollah figures and influential operatives.
“The Iranian minister seeks to monitor the general climate within Hezbollah and convey an accurate picture of the internal situation to decision-makers in Tehran,” the report said, adding that the findings would be used to inform “crucial decisions regarding anticipated changes at the head of the organization, most notably the fate of Naim Qassem.”