Meet Me At The Deli

We're finally doing it, an episode all about bagels.Sam Silverman, NYC's very own bagel ambassador, drops by to discuss the important issues facing the bagel community today as we ask the hard hitting questions like can bagels be racist? To bromate flour not to bromate flour? And, what secrets are pumpernickel bagels hiding?The premier celeberation of all things bagels is back! Bagelfest is November 15th at Citi Field. Come check out a day of bagel tasting as bagel makers compete for who has the best bagel. Bagelfest offers an experience in which vistors can immerce themselves in the history, craft, and flavors the bagel community has to offer. Get your tickets today at ⁠https://www.bagelfest.com/tickets⁠Find Sam on...Instagram:⁠ https://www.instagram.com/bagelambassador?utm_source=ig_web_button_share_sheet&dlrf=ZDNlZDc0MzIxNw==⁠TikTok: ⁠https://www.tiktok.com/@bagelambassador?is_from_webapp=1&sender_device=pc⁠This episode was produced by Felicia Reich and edited by Eric Heifler.Got a burning question on Jewish cooking? Submit your questions at http://tinyurl.com/GefilteHotline or email mailto:[email protected]!Meet Me At The Deli is co-hosted by Liz Alpern and Jeffrey Yoskowitz of The Gefilteria. Visit http://gefilteria.com for recipes, workshops, The Gefilte Manifesto cookbook, and more.This show is an original podcast by Heeb Media, an independent digital nonprofit for subversive Jewish culture. Visit us and donate to support the show at heebmedia.com.

It's The Gefilte Manifesto anniversary episode!!! In 2016, Liz Alpern and Jeffrey Yoskowitz published The Gefilte Manifesto: New Recipes for Old World Jewish Foods, a cookbook that set out to do more than tell you how to make a proper matzo ball. It wanted to change the way we think about Ashkenazi Jewish food, one pickle, knish, and stuffed cabbage at a time. Ten years later, Liz and Jeffrey are looking back at the book that started it all: the recipes they’re still hearing about, the ones you’re sleeping on, and the ones that nearly broke them (looking at you, homemade pastrami and beet chocolate ice cream).But first, the war stories. From scrambling to cook dinner for 50 people in Palo Alto with practically no prep to having an entire cooking demo’s worth of ingredients accidentally thrown away, the road to cookbook publication was not exactly a walk in the park. There may or may not have been a little weed involved, too. (Liz has a confession to make.)Then, Liz and Jeffrey get into the big questions: Why write a book about gefilte fish if it’s not really a book about gefilte fish? How do you honor the past while making Jewish food feel fresh and relevant? And what does it mean to preserve a culinary tradition by actually getting your hands dirty? They revisit the recipes that became reader favorites, the ones that deserved more love, and the stories and people they wish they’d included. Plus, the secret to finding your voice as a cookbook author, the power of a good leftover, and a little love for former Meet Me at the Deli guest Leah Koenig. Ten years later, Liz and Jeffrey are still cooking, still kvetching (well, trying to), and still making the case that Jewish food is worth getting excited about.Pull up a chair in the deli booth. The pickles and slaw are always free.Chapters00:00 – Ten years of The Gefilte Manifesto03:30 – The Palo Alto pop-up from hell08:45 – The confession Liz has been holding onto for ten years09:30 – Why write a book about gefilte fish?13:30 – The origins of The Gefilteria and the Jewish food revival17:45 – From boutique gefilte fish to a cookbook manifesto23:15 – The recipes people can't stop talking about28:00 – The recipes you're sleeping on (and why you need to make those matzo balls)30:30 – The hardest recipes to develop35:50 – What they wish they'd done differently41:00 – What they're most proud of47:20 – Cooking for comfort, cookbook inspiration, and a shout-out to our friend Leah KoenigGot a burning food question? Send it our way! No question too absurd. You can submit questions through the link in the show notes, DM us on Instagram, or email [email protected] Me at the Deli is the food advice podcast hosted by Liz Alpern and Jeffrey Yoskowitz of The Gefilteria, where the pickles and slaw are always free. Listen every other Thursday wherever you get your podcasts.Produced by Felicia Reich. Edited by Eric Heifler.A podcast by Heeb Media, the subversive Jewish media platform. Circumcision not required.

The Deli Prince has entered the building!With Jeffrey out of town, NYC-born comedian Willie Zabar pulls up a seat in the deli booth to dish with Liz. You may remember Willie from our live episode up in the Catskills at Borscht Belt Fest. Now he’s back for another round—and this time, yeah, we go there.Is Jewish food the ultimate comfort food?What are Willie and Liz's favorite Jewish meals?Is it New York bagels or nowhere??Tune in to find out!Learn more about Willie: https://www.williezabar.com/Follow Willie:Instagram: https://www.instagram.com/williezabar/?hl=enTikTok: https://www.tiktok.com/@williezabarThis episode was produced by Felicia Reich and edited by Stella Hofferman.Got a burning question on Jewish cooking? Submit your questions at http://tinyurl.com/GefilteHotline or email mailto:[email protected]!Meet Me At The Deli is co-hosted by Liz Alpern and Jeffrey Yoskowitz of The Gefilteria. Visit http://gefilteria.com for recipes, workshops, The Gefilte Manifesto cookbook, and more.This show is an original podcast by Heeb Media, an independent digital nonprofit for subversive Jewish culture. Visit us and donate to support the show at heebmedia.com.

This week, we’re talking baked goods with pastry chef and author Caroline Schiff, whose new cookbook, Daily Dessert: Treats on Repeat, is out October 13.You might know Caroline as Pastry Schiff—and for good reason. A 2022 Food & Wine Best New Chef and former executive pastry chef at Brooklyn’s Gage & Tollner, Caroline became known for her craze-making Baked Alaska. Now she’s getting ready to open her own restaurant, Monday Diner, in Bushwick.Liz and Jeffrey get into what it means to open a diner in—and for—a neighborhood's community, and how Caroline’s Jewish background will shape the menu. Which Jewish diner staples will make an appearance? What about pickle rye? And, most importantly: will there really be latkes all year round? (Yes.)Listen in for a conversation about everyday sweets, Jewish food, diners, and the many ways baked goods bring people together. And pick up Caroline’s new cookbook, Daily Dessert: Treats on Repeat, here. https://www.abramsbooks.com/product/daily-dessert_9781419782879/Learn more about Caroline: https://www.pastryschiff.com/Show Notes:Breads Bakery Babka: https://www.breadsbakery.com/menu/bakery/Caroline's Latke Babka recipe: https://www.foodandwine.com/savory-latke-babka-11863973This episode was produced by Felicia Reich and edited by Stella Hofferman.Got a burning question on Jewish cooking? Submit your questions at http://tinyurl.com/GefilteHotline or email mailto:[email protected]!Meet Me At The Deli is co-hosted by Liz Alpern and Jeffrey Yoskowitz of The Gefilteria. Visit http://gefilteria.com for recipes, workshops, The Gefilte Manifesto cookbook, and more.This show is an original podcast by Heeb Media, an independent digital nonprofit for subversive Jewish culture. Visit us and donate to support the show at heebmedia.com.

A mandel bread (brot?) by any other name… This week’s episode brings a special treat: cookbook author Leah Koenig, whose new book, “The Dessert Table: 100 Joyful Jewish Sweets”, landed on bookshelves everywhere last week! Leah joins Liz and Jeffrey just as the High Holiday season kicks off to discuss her brand new recipe collection, ways to go beyond the traditional apples and honey, and the perfect post-Yom Kippur break fast menu. In this episode, we dive into the difference between mandel bread—mandel brot—and its Italian cousin biscotti, the spiritual, psychological, and culinary repercussions of Rosh Hashanah and Yom Kippur starting so dang early this year, why Liz’s chiropractor keeps bringing her mandel bread, and the unfortunate (smelly) side-effects of opening past-due p’tcha inside the podcast studio.Come for the can’t-miss creative spins on High Holiday favorites, pulled straight from the pages of Leah’s new cookbook; stay for the kvetches, kvells, and kibitzing from our two favorite experts from the Jewish food world. Leah Koenig is a celebrated cookbook author, prolific food writer, and the voice behind the popular Substack, The Jewish Table. Leah has written for every major food publication from Food & Wine and Bon Appétit to The New York Times and Epicurious. “The Dessert Table” is Leah’s ninth book and is available now wherever books are sold. Discover more about Leah and purchase her new book at leahkoenig.com.Show Notes:Mandel bread reborn for a new generation… The modern mandel bread company Liz mentioned: Wandel (https://eatwandel.com)The cocktail jellies Jeffrey brought from his birthday fête to share: Solid Wiggles More information about Toronto blueberry buns: http://joannathan.com/stritzlach-blueberry-buns/Find Leah’s Toronto Blueberry Bun recipe in her book, “The Jewish Cookbook.”This episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at ⁠http://tinyurl.com/GefilteHotline⁠ or email ⁠[email protected]⁠!Meet Me At The Deli is co-hosted by Liz Alpern and Jeffrey Yoskowitz of The Gefilteria. Visit ⁠http://gefilteria.com⁠ for recipes, workshops, The Gefilte Manifesto Cookbook, and more. If you enjoyed this episode, leave us a review and rate the show—it’s the best way for us to grow! Click the subscribe button so you never miss an episode.This show is an original podcast by Heeb Media, an independent digital nonprofit for subversive Jewish culture. Circumcision not required.