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These Jewish baked goods made the New York Times’ list of ‘25 Essential Pastries’ in NYC
Inspired by the “bakery renaissance” that’s currently underway across New York City — if you spot a line somewhere, there’s a very good chance there are baked goods at the end of it — T: The New York Times Style Magazine has assembled a list of “The 25 Essential Pastries to Eat in New York City.”
Among those on the list are several Jewish treats, including a buttery, chocolatey babka that’s made New Yorkers’ mouths water since 2013 and a tiny knish filled with sauerkraut and dill from a buzzy new bakery on the Lower East Side.
To assemble their of list 25 standout pastries — a tough task, we imagine — the magazine assembled a panel of renowned bakers: pastry chef and writer Tanya Bush; pastry chef Camari Mick; chef and Milk Bar founder Christina Tosi; Bánh by Lauren founder and pastry chef Lauren Tran; Shaun Velez, executive pastry chef at Daniel; and baker and cookbook author Melissa Weller.
Among the panel’s picks are some beloved old-school sweets like Lloyd’s Carrot Cake and the sour cream glazed doughnut from Peter Pan Donut & Pastry Shop; upscale creations like the Lysee mousse cake from Lysee and four Jewish-inspired desserts. Keep scrolling to see, in alphabetical order, which Jewish pastries are on the Times’ list.
1. Agi’s Counter’s cheesecake
Opened in 2021 by Brooklyn-based Jewish chef Jeremy Salamon, Agi’s Counter (818 Franklin Ave.) was inspired by Salamon’s grandmother, Agi, a Hungarian Jew and a Holocaust survivor.
“Most people, when they hear Hungarian, if they have any idea the first thing that comes to mind is probably paprika or goulash — maybe chicken paprikás,” Salamon, a James Beard Award-nominated chef, told the New York Jewish Week last summer. “The concept is so limited.”
The cheesecake at Agi’s Counter has been on offer since the restaurant opened — in fact, for a while, it was the only dessert on the menu. “A riff on the dense, creamy New York style often credited to Arnold Reuben, who made it a century ago at his Jewish diner, Reuben’s Restaurant in Midtown, and later popularized at diners like Junior’s, which first opened in 1950 in Downtown Brooklyn, Salamon’s version is a thick wedge made with Philadelphia cream cheese on a crushed graham cracker crust,” the magazine describes.
The cheesecake at Agi’s Counter with a blueberry compote. (Screenshot via Agi’s Counter Instagram)
At Agi’s Counter, the “well-executed take on a classic” is served topped with extra virgin olive oil, Maldon salt and a lemon wedge during dinner service. As part of the weekend brunch menu, it is topped with a blueberry and coriander compote.
“It was like $18, and I was there for lunch, so the dessert was actually the most expensive part,” said Tran. “I thought, ‘Oh, bold.’ And then I was blown away.”
While you’re there, don’t miss Agi’s Counter’s tuna melt, which features “oily, slow-cooked tuna, alpine Cheddar, pickled peppers, celery, dill and Kewpie mayo. Last year, it was one of 11 Jewish sandwiches on the New York Times’ list of “57 Sandwiches That Define New York City.”
2. Breads’ chocolate babka
The chocolatey, buttery, braided babka at Breads Bakery has been delighting New Yorkers since 2013, when the Israeli-inspired spot first opened near Union Square.
Breads’ buttery, laminated dough — “crispy-edged, springy and oozing with a Nutella-and-chocolate filling” per the Times — reignited the popularity of this Ashkenazi dessert across the city (and eventually in Paris, too.)
Today, Breads has six locations around the city, and its babka has become a New York icon — the bakery reportedly sells over 1,000 babkas a day during the winter holidays, per the Times. Co-founder and owner Gadi Peleg refers to his baker as “the house that babka built.”
According to panelist Weller, Breads “started a trend of babka, and also the trend of laminated doughs being used in different ways.”
Added Tosi: “He really defied the odds of how much chocolate one could put in babka.”
3. Elbow Bread’s potato sauerkraut knish
The Lower East Side’s buzzy Elbow Bread (1 Ludlow St.) opened last October, where baker Zoë Kanan has been busy creating old-school Jewish baked goods with a modern twist.
Backed by partners Eric Finkelstein and Matt Ross, the founders of the popular Flatiron Jewish luncheonette S&P, Kanan — who’s been called “a baker’s baker” by New York Magazine — turns out delicacies like bialys and rugelach, as well as contemporary hybrids like a challah honey bun, which is part croissant, part challah and “our sweetest ooey, gooey item,” Kanan told the New York Jewish Week.
“There aren’t many Jewish bakeries here anymore,” Kanan said. “I saw an opportunity to do something here [on the Lower East Side], in a location with so much Jewish history, and bringing my own personal style to it, which borrows from a lot of different techniques and ingredients. I love the classics and tradition is important, but what I find myself thinking about is ways to reinterpret.”
The pastry that made the T Magazine list is a savory one: a tiny sauerkraut knish, made of flaky laminated pastry wrapped around mashed Yukon Gold potatoes “flecked with crunchy salt and flavored with sauerkraut, onions, sour cream and fresh dill.”
“Knish was this thing that you just didn’t want,” panelist Weller said of the small pastry. “I love that she decided to reinvent it. Because it needed that.”
4. Fan-Fan Doughnuts’ guava and cheese fan-fan
After successfully launching the NYC mini-chain Dough Doughnuts and ice pop company La Newyorkina in 2010, Mexican-Jewish pastry chef Fany Gerson opened her Brooklyn doughnut shop Fan-Fan Doughnuts (448 Lafayette Ave.) in the fall of 2020. Despite launching during the pandemic, lines formed out the door.
In her work, as in her life, Gerson enjoys reflecting on the richness of her Jewish and Mexican heritages. “I feel like through time I’ve explored it through food and I’m kind of bridging the two worlds,” Gerson told the New York Jewish Week in 2021.
A close-up of the guava and cheese fan-fans at Fan-Fan Doughnuts. (Screenshot via Fan-Fan Doughnuts Instagram)
During Hanukkah, Gerson sells delicious and inventive sufganiyot, which are traditionally fried, round jelly-filled doughnuts that are enjoyed during the holiday. But the pastry that made the Times’ list can be enjoyed year-round: an éclair-inspired doughnut, known as a fan-fan, that’s filled with cream cheese, glazed with guava and topped by a brown butter walnut cookie crumble.
The treat is “inspired by the guava cheese roll from one of her favorite Mexico City bakeries,” according to the Times.
“That’s the thing about food, it’s not ephemeral,” Gerson told us. “How many memories are tied to food? A smell can take you back.”
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Israeli Ambassador Sounds Alarm on Rising Antisemitism in Germany as Left Party Youth Wing Targets Jews as ‘Traitors’
Pro-Hamas demonstrators marching in Munich, Germany. Photo: Reuters/Alexander Pohl
Israel’s ambassador to Germany, Ron Prosor, has warned of a rising wave of antisemitism in the European country, particularly from left-wing groups, as the youth wing of Germany’s Left Party continues to spread anti-Israel rhetoric and harasses Zionists, labeling them “traitors.”
In a new interview with the German news outlet Berliner Morgenpost, Prosor said that the local Jewish community is living in fear amid an increasingly hostile climate, noting that it is “better not to walk down Sonnenallee in Neukölln wearing a Star of David.”
“In 2025, Jewish men and women fear attending university or riding the subway because they are visibly Jewish. That schools, community centers, and synagogues require round-the-clock police protection is not normal,” the Israeli diplomat said.
Prosor also highlighted the growing threat of left-leaning antisemitism, saying it is even more dangerous than antisemitism from the political right or from Islamist extremists.
“Left-wing antisemitism, in my view, is even more dangerous because it masks its intentions. It has long operated on the thin line between free speech and incitement,” he said.
“Across Europe, this is visible on university campuses and theaters. Many present themselves as educated, moral, and progressive — yet the line separating free speech from incitement was crossed long ago,” he continued. “Israel is demonized and delegitimized day after day, and it is Jews everywhere who ultimately suffer the consequences.”
His comments came after Germany’s Left Party youth wing last week passed an anti-Israel resolution labeling the world’s lone Jewish state a “colonial and racist state project,” sparking controversy within both the local Jewish community and the party’s senior leadership.
During the Left Youth’s 18th Federal Congress last weekend, Jewish delegates reported being harassed by fellow party members — branded “traitors” and even warned of an internal “purge.”
According to local media reports, several participants left early after colleagues allegedly threatened to show up at their hotel rooms at night.
Now, the youth group is set to vote next week on a motion falsely accusing Israel of committing genocide in Gaza, as well as another measure calling for support of the boycott, divestment, and sanctions (BDS) movement, which seeks to isolate the Jewish state internationally as a step toward its eventual elimination.
Earlier this year, the Berlin Office for the Protection of the Constitution — the agency responsible for monitoring extremist groups and reporting to the German Interior Ministry — designated BDS as a “proven extremist endeavor hostile to the constitution.” The agency also described the campaign’s “anti-constitutional ideology, which denies Israel’s right to exist.” That followed Germany’s federal domestic intelligence agency, the Federal Office for the Protection of the Constitution (BfV), last year classifying BDS as a “suspected extremist case” with links to “secular Palestinian extremism.”
Prosor in his interview condemned the Left Youth’s latest resolution and the harassment of Jewish members, saying “the red line has been crossed.”
“The youth wing of the Left Party is showing the true face of left-wing antisemitism, which would otherwise remain well hidden,” the Israeli diplomat wrote in a post on X.
“By justifying terror, turning a blind eye to antisemitism, and denying Israel’s right to exist, the Left Party has abandoned its moral compass and integrity. All that remains is extremism, radical ideology, and violence,” Prosor continued.
Die rote Linie ist überschritten. Die Jugend der Linkspartei offenbart das wahre Gesicht des linken Antisemitismus, der sonst gut verborgen bleibt.
Mit der Rechtfertigung von Terror, dem Ignorieren von Antisemitismus und der Leugnung des Existenzrechts Israels hat die… pic.twitter.com/mNEmdNR0dp
— Ambassador Ron Prosor (@Ron_Prosor) November 7, 2025
Amid increasing political pressure to clearly distance itself from the youth wing, senior leaders of Germany’s Left Party are now facing growing scrutiny.
While the youth group is technically independent, it relies financially on the main party.
After meeting Wednesday night, the party’s executive committee issued a statement saying there was “broad agreement that the approved motion is inconsistent with the positions of the Left Party.”
“Antisemitism and the downplaying of antisemitic positions contradict the core values of the Left,” the statement read.
“Intimidation, pressure, and exclusion have no place in a left-wing youth organization, and even less in the political culture we uphold as the Left,” it continued.
However, intimidation of dissenting voices and anti-Israel rhetoric are not new within the Left Party, following a pattern of previous antisemitic incidents within the organization.
For example, Berlin’s former Culture Senator, Klaus Lederer, and other prominent members left the organization last year following an antisemitic scandal at a party conference in Berlin.
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Progressive Jewish groups say ADL’s ‘Mamdani Monitor’ is ‘Islamophobic and racist’
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Iran’s Water Crisis Worsens as President Warns Tehran May Need to Be Evacuated
Iranian President Masoud Pezeshkian speaks during a meeting in Ilam, Iran, June 12, 2025. Photo: Iran’s Presidential website/WANA (West Asia News Agency)/Handout via REUTERS
Iran has endured an extreme drought in recent months, depleting the country’s reservoirs and leading President Masoud Pezeshkian to warn that the capital may even need to be evacuated.
“If rationing doesn’t work, we may have to evacuate Tehran,” Pezeshkian said last week, adding that the Iranian regime will start restricting water supplies in the city next month if there isn’t more rain.
According to Abbasali Keykhaei of the Iranian Water Resources Management Company, 19 major dams comprising 10 percent of the country’s reservoirs have run dry. In Tehran — a city with 10 million people in the city itself and 18 million in the metropolitan area — five dams that provide drinking water have hit “critical” levels, with one at below 8 percent capacity.
Hossein Esmaeilian, managing director of the Water and Wastewater Company in Mashad, the country’s second largest city with four million residents, told state media that reserves have fallen below 3 percent and that “the current situation shows that managing water use is no longer merely a recommendation – it has become a necessity.”
Esmaeilian added that “only 3 percent of the combined capacity of Mashhad’s four water-supplying dams — Torogh, Kardeh, Doosti, and Ardak — remains. Apart from Doosti Dam, the other three are out of operation.”
Iranian Energy Minister Abbas Ali Abadi has stated that “some nights we might decrease the water flow to zero.” He said on Iranian state television on Saturday that this was needed “so that reservoirs can refill.”
“If people can reduce consumption by 20 percent, it seems possible to manage the situation without rationing or cutting off water,” Esmaeilian urged Iranians, suggesting that those consuming the most would see cuts to their water supply first.
However, environmental researcher Azam Bahrami told German media outlet DW that “reduced consumption among the population is nowhere near enough to overcome this crisis.”
“One look at the water consumption pyramid shows that the agriculture sector consumes about 80-90 percent, the biggest share,” Bahrami continued. “As long as other sectors are positioned as priority … the water saving measures will not be very successful.”
The BBC reported that Iranian weather officials do not expect rain in the next 10 days. Mohammad-Ali Moallem, who manages the Karaj Dam, said that there was a 92 percent decrease in rain compared to last year.
“We have only 8 percent water in our reservoir — and most of it is unusable and considered ‘dead water,’” he added.
Stuttgart University researcher Mohammad Javad Tourian told DW about the rate of water loss Iran has seen in recent years.
“Iran loses a volume the size of Lake Constance almost every three years,” Tourian said. “In total, some 370 cubic kilometers have disappeared over the last 23 years. This means the problem is very serious.”
The question of a potential evacuation of Tehran remains unresolved. Former Tehran Mayor Gholamhossein Karbaschi stated that fleeing the city due to the drought “makes no sense at all.”
Tourian identified actions that Iran could take to provide “rapid relief,” saying that prioritizing drinking water in key cities and the “temporary diverting of less critical usage” could be effective as quick, short-term steps.
However, actions to create a sustainable solution to the water crisis remain elusive.
While the Islamic regime in Iran struggles to quench the thirst of the Iranian people, its military reportedly remains stocked in its missiles targeting Israel.
“Our missile power today far surpasses that of the 12-day war,” Iranian Foreign Minister Abbas Araghchi said last week, referring to the regime’s brief conflict with Israel in June. “The enemy in the recent 12-day war failed to achieve all its objectives and was defeated.”
Brig. Gen. Aziz Nasirzadeh likewise boasted of Iranian military might, saying on Monday that the country’s “defense production has improved both in quantity and quality compared to before the 12-day Israeli-imposed war in June.”
Last week, a US official confirmed that Iran had initiated a plan to assassinate Ambassador Einat Kranz Neiger, Israel’s emissary in Mexico City.
“The plot was contained and does not pose a current threat,” the official told i24 News. “This is just the latest in a long history of Iran’s global lethal targeting of diplomats, journalists, dissidents, and anyone who disagrees with them, something that should deeply worry every country where there is an Iranian presence.”
