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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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When a Jewish prisoner died in Ohio in 1918, four fellow inmates left the penitentiary in civilian clothes to ensure he got a proper burial
Jack Nast wanted to be buried in a Jewish cemetery.
He died in April 1918 while incarcerated at the Ohio Penitentiary in Columbus. Little is known about the circumstances that brought him there, but another prisoner, Morris Hess, preserved an account of his final days.
As he lay ill, Nast cried out that he was a Jew, Hess wrote. He expressed pride in Jewish history and its achievements, faith in the teachings of Judaism, and regret that his own life had not lived up to its principles. He wished to receive a burial befitting someone “born in the House of Israel.”
With the aid of others, his request was granted.
Isaac B. Jashenosky and Jacob Myers, two men who regularly visited the Jewish prisoners, were with Nast before he died. Jashenosky, whom the prisoners called “rabbi,” conducted the funeral service at an unidentified Jewish cemetery, likely in Columbus. When Nast’s relatives, whom Hess described as wealthy, refused to contribute toward the expenses, Warden Preston E. Thomas permitted the prison’s Jewish inmates to contribute to a collection for the funeral.
Four prisoners were also allowed to attend the burial in civilian clothing. They listened as Jashenosky delivered his remarks and Nast’s remains were returned to the earth.
“Kaddish was said and will be said every week for him,” Hess wrote.
The account appeared in The American Israelite, a Cincinnati Jewish newspaper, under the heading “Prisoners in Ohio Penitentiary are Grateful.” Hess signed the letter with his name and prison number, 45511.
Jewish life behind prison walls
The men who helped bury Nast were part of a larger effort to sustain Jewish religious life inside Ohio’s prisons. By 1899, prisoners were being excused from work for Jewish holidays and provided with special food. In 1902, about ten Jewish inmates received matzo for Passover. By 1913, religious services were also being arranged at correctional institutions in Mansfield and Lancaster.
In 1915, Charles Albert Rosenbaum wrote to The American Israelite about B’nai B’rith’s efforts to reach Jewish prisoners in Ohio.
For years, Rosenbaum wrote, Jewish prisoners had watched representatives of other faiths visit their institutions, “not with envious but with saddened eyes.” They wondered why their own people had been so neglectful. In prison libraries, they read of “the beauties and the godlike charities of the Jewish peoples,” but turned from those pages, looked at “the cold steel walls of their cells” and doubted.
“How all of this has been changed!” Rosenbaum declared.
Rosenbaum credited Jashenosky, Myers and other Columbus volunteers with organizing visits and religious services. With Warden Thomas’ permission, more than 100 services had been held over the preceding two years, he reported, without guards present.
Hess was among those who recorded these gatherings. In 1917, he described a service attended by Jashenosky and Myers, noting that one visitor, Mrs. I. J. Shatz, had distributed cigars to the prisoners.
Freedom in the penitentiary
In 1920, Hess described Passover services held with the cooperation of Warden Thomas and his wife, Mary Thomas. Women from Columbus’ Ezrath Nosheim Society provided a holiday meal.
Jashenosky preached that although everyone desired liberty, true freedom came through “the awakening of the soul.” He told the prisoners that, “Freedom is not alone a privilege, but a lifelong obligation.”
In December 1921, another prisoner, Harry Joseph, writing on behalf of the Jewish inmates, described the work of B’nai B’rith, the Council of Jewish Women and the Ezrath Nosheim Society.
He recalled the holiday meals that women from Columbus had prepared and served, including a dinner following Yom Kippur services. Their presence, he wrote, reminded the prisoners of “the Jewish fireside with its family love.”
He continued, “The knowledge that someone cares is an incentive to reach the end of this rocky road of adversity and become useful citizens.”
Jashenosky died in April 1930, at the age of 79. Newspapers reported that he had served as a prison chaplain for more than half a century.
Before he died, Jashenosky made one final request. He wanted two Jewish prisoners, Abe Shapiro and Adam Sikorski, to attend his funeral.
Warden Thomas granted permission.
The post When a Jewish prisoner died in Ohio in 1918, four fellow inmates left the penitentiary in civilian clothes to ensure he got a proper burial appeared first on The Forward.
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Houston Astros hire former Team Israel manager Brad Ausmus as skipper
(JTA) — The Houston Astros hired Brad Ausmus as manager, the team announced Wednesday, making the former Team Israel skipper the lone active Jewish manager in Major League Baseball.
This will be Ausmus’ third managerial stint in MLB. He previously led the Detroit Tigers from 2014-2017 and the Los Angeles Angels in 2019. Ausmus, 57, owns a 386-422 career managerial record. He will be introduced at a press conference at Houston’s Daikin Park on Friday.
Ausmus most recently served as the New York Yankees’ bench coach from 2024-2026 and also previously worked in the front offices of the San Diego Padres and Angels. He had interviewed for the Astros’ managerial opening in 2020 and for their general manager role in 2022.
Ausmus spent 10 of his 18 MLB seasons with the Astros. He finished his playing career with a .251 batting average, .325 on-base percentage and .344 slugging percentage. The New Haven, Connecticut, native managed Team Israel during the qualifiers for the 2013 World Baseball Classic, served on its coaching staff in the 2023 WBC and managed the team in the 2026 tournament.
“Regarding Aus, he is just a perfect big league manager in every way and there are not many people you can say that about,” Nate Fish, the CEO of Israel Baseball Americas and a former Israel player and coach, told the Jewish Telegraphic Agency. “He is smart. He is calm. He has the experience. He is a good fit for any team but a perfect fit in Houston considering he played 10 years there.”
Fish also pointed out that “this is the second time [Ausmus] has been hired to manage in the big leagues following a stint managing Team Israel. Just sayin’. There is a pattern!”
Israel won two of its four games in the 2026 tournament, securing a spot in the 2030 competition.
“I am honored and excited to take on this role,” Ausmus said before the March tournament. “I’ve been incredibly proud to be part of Team Israel’s journey. My focus remains exactly where it has always been: building a cohesive, competitive team that proudly represents Israel on the world stage. We have a solid foundation, and I’m ready to hit the ground running with our talented staff and players to achieve our goals for 2026.”
Ausmus, a former catcher, played for the Astros from 1997-1998 and again from 2001-2008. He won three Gold Glove Awards for his defense with Houston and was an All-Star in 1999 with Detroit. His 1,971 career MLB appearances are the most ever by a Jewish player, according to the Jewish Baseball Museum.
“I am very excited to be back in Houston,” Ausmus said in a statement. “The Astros and the city of Houston have been a huge part of my life, and I’m thrilled to create a new chapter as the team’s manager. I can’t wait to get to work.”
This article originally appeared on JTA.org.
The post Houston Astros hire former Team Israel manager Brad Ausmus as skipper appeared first on The Forward.
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Netanyahu’s son calls dad’s opponents ‘saboteurs’ in book to be distributed by Simon & Schuster
(JTA) — Simon & Schuster will distribute a new book by Israeli Prime Minister Benjamin Netanyahu’s son, which says that foreign and domestic Israeli enemies coordinated to unseat his father.
Yair Netanyahu, a 35-year-old political activist, has authored “Two-Front War: Inside Israel’s Fight for Survival — Against Foreign Enemies and Domestic Saboteurs.” The book is set to be released by RatPac Press in March 2027.
A blurb for the book on Simon & Schuster’s website said Yair Netanyahu was “a proud Jew and a devoted Zionist” who discovered that Israeli institutions conspired against his father.
“When the institutions that govern Israel — its prosecutors, judges, intelligence bureaucracy, military command, media networks, and foreign-funded NGOs — turned their attention toward removing his father from power, he found himself inside a Kafkaesque system that few citizens ever see,” the description said.
The prime minister has been on trial since 2020 in three corruption cases, facing charges of bribery, fraud and breach of trust, which he has denied. Yair Netanyahu has alleged that prosecutors and police involved in his father’s trials sought to stage a “coup” and committed “treason.”
The blurb also said the Oct. 7, 2023, Hamas attacks on Israel “unmaskted” [sic] an “alliance between neo-Nazi, radical Islamist movements, and far-left ideological networks,” which targeted Israel as the first obstacle in “a broader project to destabilize the West and erod [sic] the foundations of free civilization.”
Yair Netanyahu is a divisive figure in Israel known for social media posts that back his father’s politics and can advance far-right conspiracy theories. In 2017, he drew international condemnation for sharing an image that featured Jewish philanthropist George Soros controlling his father’s political adversaries, a post that earned him praise from the neo-Nazi website The Daily Stormer. He alleged this week that Israel’s Oct. 27 election was rigged against his father, saying the vote was “stolen by enemy states that bribed Arab voters.”
Yair Netanyahu’s publisher, RatPac Press, is part of RatPac Entertainment, founded by filmmaker Brett Ratner and Australian billionaire James Packer. Ratner immigrated to Israel in 2023 after sexual misconduct allegations stalled his Hollywood career, though he denied the allegations. He was a special guest of Benjamin Netanyahu at the United Nations General Assembly in September 2023 and posted a photo of them together on Instagram.
Packer was named in one of Benjamin Netanyahu’s corruption indictments, which alleged that he gave the prime minister and his wife gifts of cigars and champagne between 2014 and 2016. He told Australian Federal Police agents in 2017 that he was “happy to give him presents, many times at his request and his wife Sara’s request,” according to Israel’s Channel 10. Packer sold his stake in RatPac in 2017.
Simon & Schuster and RatPac Entertainment did not respond to requests for comment.
This article originally appeared on JTA.org.
The post Netanyahu’s son calls dad’s opponents ‘saboteurs’ in book to be distributed by Simon & Schuster appeared first on The Forward.
