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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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The post These Jewish baked goods made the New York Times’ list of ‘25 Essential Pastries’ in NYC appeared first on Jewish Telegraphic Agency.
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New documentary captures the lively history of Yiddish theater in America
The new documentary Immigrant Songs: Yiddish Theater and the American Jewish Experience, produced by the Milken Archive of Jewish Music, is fast, entertaining and a good introduction to the topic.
Focusing mainly on the musical side of the story, but covering ‘straight plays’ as well, the film opens with a superb ‘warm-up act’: “Hu Tsa Tsa,” a stock Yiddish vaudeville number performed by the widely mourned Bruce Adler, who died in 2008 at age 63. Bursting with charm and talent, Adler, scion of a top Yiddish vaudeville family, demonstrates that Yiddish theater used to be pretty damned lively.
What follows is the oft-told story of the rise and decline of the American Yiddish theater, beginning with its prehistory in the Purimshpiels — the annual performances that for centuries served as the only secular entertainment in the Ashkenazic world. From there the film takes us to Yiddish theater’s 1876 birth in Romania, courtesy of Avrom Goldfadn, a.k.a. “The Father of Yiddish Theater.”
The film also describes Yiddish theater’s arrival in America, which, thanks to massive Jewish immigration, quickly became its capital. We learn of its influence on American theater’s styles of acting and set design. And the film describes the decline of its audience, due to assimilation and the immigration quotas of the 1920s.
There’s an excellent section on “The Big Four” Yiddish theater composers — Joseph Rumshinsky, Alexander Olshanetsky, Abe Ellstein, and Sholom Secunda. All in all, the documentary does a fine job of teaching the aleph-beyz, the ABCs, of the history of Yiddish theater to the uninitiated.
The most impressive aspect of Immigrant Songs is its well-crafted pace. Though there are a few snippets of vintage Yiddish cinema (Yiddish theater’s “kid brother”), most of the film consists of recent concert footage, some well-selected photographs and ephemera, and a lot of talking heads. Almost every prominent Yiddish theater historian was interviewed for it, along with several musicologists, an archivist, Yiddish actors, directors, producers, etc. (Full disclosure: I am one of them.) Director Jeff Janeczko cuts between the interviewees so smoothly — sometimes in mid-sentence — that it feels like they’re in the same room and feeding off each other’s energy. The movie just flies by.
There are a few errors. Marc Chagall is described as an important designer of Yiddish theater; actually he designed one minor production in Russia in 1921, and never did another. In a bizarre, and biblically illiterate, statement, one interviewee claims that Jews hadn’t developed a theater culture earlier because the Second Commandment’s prohibition of “graven images” forbade the construction of sets. (Actually it’s about idol worship.)
Another interviewee claims that the Yiddish play Der Yeshiva Bokher; oder, Der Yudisher Hamlet — The Yeshiva Student; or, The Jewish Hamlet (Yiddish plays then often had subtitles), is closely patterned on Shakespeare’s tragedy. In truth, the play — written by Isidore Zolotarevski, the prolific writer of shund (“trash”) melodramas — is not only awful, but is as close to Shakespeare as baked ham is to your grandmother’s kreplach.
The film’s biggest fault, however, is its short running time (45 minutes). This is a rich topic, and too much is left by the wayside in the interest of brevity. There’s nothing about what shund melodramas felt like, why they appealed to their audiences, and why they became the only thing a lot of people know about Yiddish theater.
There’s also nothing about the World War I-era wave of shtetl plays, which reflected immigrants’ homesickness without indulging in nostalgia, and provided some of Yiddish theater’s shining moments with plays like Green Fields, The Empty Inn and Tevye. And the most important play in the Yiddish canon, The Dybbuk, is never mentioned.
Perhaps most surprisingly, considering the film’s emphasis on music, there is no examination of Yiddish theater’s influence on Broadway’s music. (Cole Porter — ironically, the only gentile among the major composers of Broadway’s Golden Age — had a pronounced Jewish lilt in a number of his songs, and he actually attended Yiddish theater regularly.)
The film’s last section is about the renewed interest in Yiddish that began in the 1970s and ’80s with the klezmer revival. Much of it focuses on the 2018 Yiddish production of Fiddler on the Roof in Yiddish, whose success was predetermined the moment the production was announced.
For the overwhelming majority of American Jews, from the Orthodox to the unaffiliated, Fiddler is all they know about the lives of their ancestors. And though it’s a world-class piece of musical theater, as a work of social history Fiddler is as phony as a glass eye. Nevertheless, for American Jews it’s a sacred text.
Fiddler was a huge hit, but it was a gimmick, a one-off, whose success does very little for the future of Yiddish theater. Worse, the Yiddish — not the text, but the lines spoken by most of the actors — was often mispronounced and had the wrong intonation. (One elderly gentleman of my acquaintance, a native Yiddish speaker from Czechoslovakia, told me he didn’t understand a word the actors said, and spent the whole evening reading the English supertitles.)
What follows the Fiddler section in Immigrant Songs is mostly bromides. But the best current Yiddish theater reflects the kind of fresh thinking that keeps the form alive.
An occasional well-presented museum piece, like the Folksbiene’s 2016 revival of Rumshinsky’s operetta The Golden Bride, is a very worthwhile project (though it, too, suffered from poorly spoken Yiddish). But the most dynamic contemporary Yiddish theater is, in Jeffrey Shandler’s apt phrase, “post vernacular” — i .e., the use of Yiddish is self-conscious, a deliberate choice rather than something that’s done automatically, as it would have been a century ago when there were a lot more Yiddish speakers in the world.
An example of this is the 2017 neo-realist film Menashe, which could far more easily and conventionally have been made in English. Or a well-known piece done in Yiddish translation, like Shane Baker’s stunning Yiddish translation of Waiting for Godot, can become something much more valuable than a mere stunt. The Yiddish version, under Moshe Yassur’s straightforward direction, humanized the play, stripping it of the encrusted pretentiousness that had hidden its soul. (When it was presented in the International Samuel Beckett Festival in Ireland, multiple audience members approached the cast afterwards with the same reaction: “I don’t speak a word of Yiddish. But I’ve seen Godot five or six times, and this is the first time I understood it.”)
There’s a lot to be learned from Immigrant Songs. If you find yourself hungry for more, you couldn’t do better than to seek out YIVO’s online Yiddish theater course “Oh, Mama, I’m in Love!” But by all means, start with Immigrant Songs. It’s a very entertaining and informative appetizer.
The post New documentary captures the lively history of Yiddish theater in America appeared first on The Forward.
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UK PM Starmer Says There Could Be New Powers to Ban Pro-Palestinian Marches
British Prime Minister Keir Starmer gives a media statement at Downing Street in London, Britain, April 30, 2026. Photo: REUTERS/Jack Taylor/File photo
British Prime Minister Keir Starmer said the government could ban pro-Palestinian marches in some circumstances because of the “cumulative effect” the demonstrations had on the Jewish community after two Jewish men were stabbed in London on Wednesday.
Starmer told the BBC that he would always defend freedom of expression and peaceful protest, but chants like “Globalize the Intifada” during demonstrations were “completely off limits” and those voicing them should be prosecuted.
Pro-Palestinian marches have become a regular feature in London since the October 2023 attack by Hamas on Israel that triggered the Gaza war. Critics say the demonstrations have generated hostility and become a focus for antisemitism.
Protesters have argued they are exercising their democratic right to spotlight ongoing human rights and political issues related to the situation in Gaza.
Starmer said he was not denying there were “very strong legitimate views about the Middle East, about Gaza,” but many people in the Jewish community had told him they were concerned about the repeat nature of the marches.
Asked if the tougher response should focus on chants and banners, or whether the protests should be stopped altogether, Starmer said: “I think certainly the first, and I think there are instances for the latter.”
“I think it’s time to look across the board at protests and the cumulative effect,” he said, adding that the government needed to look at what further powers it could take.
Britain raised its terrorism threat level to “severe” on Thursday amid mounting security concerns that foreign states were helping fuel violence, including against the Jewish community.
“We are seeing an elevated threat to Jewish and Israeli individuals and institutions in the UK,” the head of counter-terrorism policing, Laurence Taylor, said in a statement, adding that police were also working “against an unpredictable global situation that has consequences closer to home, including physical threats by state-linked actors.”
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War Likely to Resume After Trump’s Rejection of Latest Proposal, Says IRGC General
Iranians carry a model of a missile during a celebration following an IRGC attack on Israel, in Tehran, Iran, April 15, 2024. Photo: Majid Asgaripour/WANA (West Asia News Agency) via REUTERS
i24 News – A senior Iranian military figure said that fighting with the US was “likely” to resume after President Donald Trump stated he was dissatisfied with Tehran’s latest proposal, regime media reported on Saturday.
The comments of General Mohammad Jafar Asadi, one of the top Islamic Revolutionary Guard Corps (IRGC) commanders, were relayed by the Fars news agency, considered as a mouthpiece of the the powerful paramilitary body.
“Evidence has shown that the Americans do not not adhere to any commitments,” Asadi was quoted as saying.
He further added that Washington’s decision-making was “primarily media-driven aimed first at preventing a drop in oil prices and second at extricating themselves from the mess they have created.”
Iranian armed forces are ready “for any new adventures or foolishness from the Americans,” he said, going to assert that the Iran war would prove for the US a tragedy comparable with what was for Israel the October 7 massacre.
“Just as our martyred Leader said that the Zionist regime will never be the same as before the Al‑Aqsa Storm operation [the name chosen by Hamas leadership for the October 7, 2023 massacre in southern Israel], the United States will also never return to what it was before its attack on Iran,” he said. “The world has understood the true nature of America, and no matter how much malice it shows now, it is no longer the America that many once feared.”
