Category — Uncategorized

What, you don’t like apples and honey?

Relax, Bubbe. Sometimes even tradition needs a facelift. Enter “Chozen” – as in, the people — a line of artisanal ice creams based on traditional desserts of the Jewish holidays. The newest flavor, Apples and Honey, swirls honey and hints of apple through vanilla ice cream to update the Rosh Hashanah custom of honey-dipped apples. Launched just three months ago, the line also offers Ronne’s Rugelach (cinnamon ice cream with homemade rugelach), Matzoh Crunch (vanilla ice cream speckled with matzoh brittle), Chocolate Babka (with chunks of cake so delicious that Seinfeld’s Elaine fought an old woman for it), and Coconut Macaroon, which, I believe is self-explanatory.

And only a schlemiel would need to ask. Of course they’re kosher.

Available online at IceCreamSource.com.

Beef Bobotie/by Darko Zagar

Tired of beer and sandwiches with your FIFA World Cup action? In honor of the world’s most beloved sport and its host country, DC’s Peacock Cafe is featuring a special South African menu to be enjoyed along with high-def coverage of the games on the restaurant’s two televisions. South African classics like Beef Bobotie, a curry and meat dish served with yellow rice and a side of mango chutney, Karoo Lamb Pie, and Vetkoek, puffy bread filled with meat and cheese, should take the edge off not being able to get to the games yourself. If you are truly crazed — meaning you get up to watch the early games — Peacock is also offering fresh pastries for morning games. Like the games, the menu runs through July 11.

In New York, supporters of Team France will find bar and dinner specials during every French Cup game at Meli Melo Restaurant, a bistro with a massive flat screen and Cote du Rhone. How good is that?

coutesy Paul Goyette

I’m tempted to be snotty, to say “News Flash! Hummus is popular!” Which would be acceptable, given the headline here (Hummus Catches On in America.) But if you read a bit further, this NYT story by John T. Edge, a savvy chronicler of American tastes and traditions, actually discusses the evolution of the Middle Eastern staple and how it’s had to adapt to American palates. Worth a read. I’m also looking forward to next week’s food section headliner: Pizza, a new American trend (sorry, I couldn’t resist).