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Vinder af middag med Obama -spild på deres date

Vinder af middag med Obama -spild på deres date


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Der var mini Chicago hotdogs og sværdfisk

Obama og fire heldige vindere

Husk da meddelelsen, at donere $ 3 kunne vinde dig en middag med Obama? Nå, den første vinderrunde (fra juli -konkurrencen) endelig havde deres date, og Obama Foodorama har alle detaljer.

De fire spisende gæster samt præsident Obama spiste på The Liberty Tavern i Arlington, Va., Og bestilte "Harpoon Caught Swordfish", serveret "portugisisk stil" med hvide bønner, sød peberfrugt, lammepølse escarole og muslingesauce med lille hals. Der var også en "Tavernesalat" og mini hotdogs i Chicago-stil komplet med den elektriske grønne relish.

Af en eller anden underlig grund nægtede alle spisende gæster dessert. "Præsidenten tilbød os dessert ved måltidets afslutning ... Ingen af ​​os ville have det - hvad tænkte jeg! #DinnerWithBarack," tweetede en spisende. Havde de accepteret dessert, kunne de sandsynligvis have fået yderligere 15 minutter med Obama. I stedet var middagen bare 70 minutter lang. Tip til de annoncerede vindere af Middag med Barack II Sweepstakes: Sig aldrig nej til dessert.

Daily Byte er en regelmæssig spalte dedikeret til at dække interessante madnyheder og tendenser i hele landet. Klik her for tidligere kolonner.


Jake Cohen omfavner det 'ish' på jødisk

Da Jake Cohen første gang mødte sin nu ægtemand, Alex Shapiro, havde Cohen aldrig prøvet Sephardi-hæfteklammer som kubbeh eller tahdig. Og Shapiro havde ikke nogen eksponering for Ashkenazi soulfood som babka, gefilte fish eller endda matzah ball suppe.

Deres romantiske - og kulinariske - fagforening ansporede Cohen, 27, til at udforske de forskellige tråde i det jødiske køkken, fra fransk løgbryst til aubergine dolmeh, champignon kasha varnishkes og kale tabbouleh salat. Alt det, der kommer sammen i Cohens nye kogebog, Jødisk: Genopfundet opskrifter fra et moderne menneske, ud i næste uge.

"Jeg havde aldrig hørt om nogen af ​​disse retter," fortalte Cohen Jødisk insider i et interview for nylig med henvisning til den sefardiske madlavning, han lærte af sin mands familie. “Min mor havde aldrig hørt om nogen af ​​disse retter. Hele dette koncept om at blande vores familier handler om denne idé om, at forskellige jødiske samfund kommer sammen for at fejre jødedommen, selvom vores definitioner på jødisk mad er forskellige. Jeg tror, ​​det er det, der gør det så specielt. ”

Med Jødisk, Cohen har skrevet en kogebog, der på én gang er dybt personlig, men ubesværet tilgængelig. Bogen fyldt med sin signatur tunge-i-kind-humor udforsker bogen ikke bare vidtrækkende jødisk køkken, men også spørgsmål om identitet og tilhørsforhold og den fine balance mellem tradition og modernitet.

"Denne bog er en kærlighedshistorie, det er et slægtstræ, det er alt, hvad der er repræsentativt for min rejse mod en dyb forståelse af identitet," sagde Cohen.

Jødisk er langt fra en traditionel tilgang til jødisk madlavning, der er safran i latkes, Chex -blanding snøret med schmaltz og korte ribben i en kolent opskrift, Cohen kalder "shtetl chic." Hans challah -opskrift giver et stort brød, selvom han tilbyder en note om, hvordan man laver de mere traditionelle to, og hans challah croque -monsieur kalder på skinke, med en side af "(undskyld !!)."

Og Cohen ville ikke have det på en anden måde. "Mit perspektiv med hensyn til jødisk mad er, at du kan ære disse aspekter, mens du moderniserer dem, mens du bringer dem ind i det 21. århundrede," sagde han. ”Den måde, jeg laver mad på, er fuldstændig repræsentativ for det. Faktum er, jeg laver cholent - men jeg gør det ikke på den traditionelle måde ... Jeg er meget åben for, at jeg ikke holder sabbat på den måde, men jeg vil stadig lave cholent, og jeg koger det til en få timer i ovnen versus natten over. ”

Cohen, en madskribent med base i New York City, har længe været nedsænket i den kulinariske verden. Efter at have studeret ved Culinary Institute of America arbejdede han på en håndfuld restauranter og tog derefter et job hos Saveur magasin, efterfulgt af andre koncerter i madmedier ved Tasting Table, Time Out New York og Feedfeed.

"I gymnasiet var jeg en af ​​de børn, der var besat af at se [Food Network kokke] Ina Garten og Giada [De Laurentiis]," sagde han. ”Jeg begyndte at udskrive opskrifter, begyndte at lave mad ... men der var aldrig nogen intention om, at det skulle være en karriere, før jeg begyndte at invitere venner til disse små middagsselskaber, og det var første gang, jeg fik den slags følelser omkring gæstfrihed og inviterede folk ind i dit hjem og lave mad til andre. ”

Jake Cohen (høflighed)

Men jødisk mad og sabbatsmåltider var ikke en stor del af hans daglige liv, før Cohen og Shapiro blev involveret i nonprofit OneTable, som tilskynder tusindårige jøder til at være vært for deres egne individualiserede Shabbat-middage.

”Jeg kan altid lide at sige, at det var bashert, ”Sagde Cohen. “Det var noget, min mand og jeg ledte efter, mens vi forsøgte at finde ud af vores samfund i New York og forstå vores jødiske identitet ... Vi begyndte at prøve at være vært via OneTable, og det var alt. Det var noget, der blev en integreret del af de venner, vi fik, vores uddybende forbindelse til jødisk identitet, det hele. ”

Cohen-der blev bestyrelsesmedlem i OneTable-og Shapiro blev hurtigt kendt for deres detaljerede og velbesøgte sabbatsmåltider, herunder dem, der specifikt var rettet mod LGBTQ-samfundet. Disse måltider, sagde han, gjorde ham i stand til at udforske sin identitet på en måde, han ikke havde haft før det tidspunkt.

"Jeg er jøde, jeg er ikke jødisk, men den måde, hvorpå jeg praktiserer ritualer, den måde, hvorpå jeg praktiserer jødisk tradition, er, hvor den" ish "kommer fra," sagde han. »Måden, jeg laver mad på, er alt i praksis med jødisk ritual, men jeg foregiver aldrig, at det er helt autentisk. Det andet, jeg gav mig selv den tilladelse til virkelig at læne mig ind i det aspekt ved at udforske og eksperimentere, og det gjorde det ganske let at blive meget mere stolt over at være jøde, meget mere begejstret for min identitet. ”

Men de store måltider pakket med venner og gæster sluttede naturligvis, da COVID-19-pandemien ramte sidste år.

"Jeg gik fra at være vært for i gennemsnit 12 personer [om ugen] og nogle større [måltider] omkring ferien" til strengt familiesammenkomster, fortalte Cohen til JI. "Men jeg er i en meget heldig situation, at jeg bor i dette 'Marvelous Mrs. Maisel' -setup, hvor jeg bor i en lejlighedskompleks med min mor og min søster." Og selvom han savner de storslåede middage, han engang var vært for, "er der noget virkelig rart i at have det lille og fokuseret på familien," sagde Cohen. "Så længe alle er til stede og fokuserer på at bruge taknemmelighed og reflektere over ugen - det er kerneværdien."

Cohens smittende entusiasme og hang til ordspil har hjulpet ham med at opbygge en betydelig tilstedeværelse på sociale medier med mere end 330.000 følgere på Instagram og over en halv million på TikTok.

Og selvom han nægtede at navngive drop, har Cohen en håndfuld højt profilerede fans, fra Katie Couric til Sarah Jessica Parker, Chloe Grace Moretz og Natalie Portman. "Jeg har tilhængere, der er Oscar -vindere, jeg har tilhængere, der er Emmy- og Golden Globe -vindere," sagde han, "men jeg prøver ikke at fokusere på det, fordi de bare er mennesker."

Men hans høje online profil har frembragt et forudsigeligt mønster af antisemitisme og hadefulde kommentarer.

"Det sker hele tiden, især på TikTok, der er et stort problem med det," sagde han. "Det er sgu, det er ikke sjovt, men jeg lader ikke noget had på nettet diktere, hvad jeg gør."

I stedet sagde han, at det kun motiverer ham til at tjene som et stolt queer jødisk forbillede, der ikke er bange for fuldt ud at omfavne sin identitet.

"Det mere magtfulde er, at jeg fortsat er autentisk mig selv," sagde han. "Jeg finder en utrolig lidenskab i at påvirke en ny generation, der ellers nok bare ville adskille det aspekt af deres identitet og gemme den i stedet for at sætte den mere i spidsen."

"Det er mig, det er den, jeg er, sådan fejrer jeg, og jeg får det til at fungere for mig og mit liv."


Jake Cohen omfavner det 'ish' på jødisk

Da Jake Cohen første gang mødte sin nu ægtemand, Alex Shapiro, havde Cohen aldrig prøvet Sephardi-hæfteklammer som kubbeh eller tahdig. Og Shapiro havde ikke nogen eksponering for Ashkenazi soulfood som babka, gefilte fish eller endda matzah ball suppe.

Deres romantiske - og kulinariske - fagforening ansporede Cohen, 27, til at udforske de forskellige tråde i det jødiske køkken, fra fransk løgbryst til aubergine dolmeh, champignon kasha varnishkes og kale tabbouleh salat. Alt det, der kommer sammen i Cohens nye kogebog, Jødisk: Genopfundet opskrifter fra et moderne menneske, ud i næste uge.

"Jeg havde aldrig hørt om nogen af ​​disse retter," fortalte Cohen Jødisk insider i et interview for nylig med henvisning til den sefardiske madlavning, han lærte af sin mands familie. “Min mor havde aldrig hørt om nogen af ​​disse retter. Hele dette koncept om at blande vores familier handler om denne idé om, at forskellige jødiske samfund kommer sammen for at fejre jødedommen, selvom vores definitioner på jødisk mad er forskellige. Jeg tror, ​​det er det, der gør det så specielt. ”

Med Jødisk, Cohen har skrevet en kogebog, der på én gang er dybt personlig, men ubesværet tilgængelig. Bogen fyldt med sin signatur tunge-i-kind-humor udforsker bogen ikke bare vidtrækkende jødisk køkken, men også spørgsmål om identitet og tilhørsforhold og den fine balance mellem tradition og modernitet.

"Denne bog er en kærlighedshistorie, det er et slægtstræ, det er alt, hvad der er repræsentativt for min rejse mod en dyb forståelse af identitet," sagde Cohen.

Jødisk er langt fra en traditionel tilgang til jødisk madlavning, der er safran i latkes, Chex -blanding snøret med schmaltz og korte ribben i en kolent opskrift, Cohen kalder "shtetl chic." Hans challah -opskrift giver et stort brød, selvom han tilbyder en note om, hvordan man laver de mere traditionelle to, og hans challah croque -monsieur kalder på skinke, med en side af "(undskyld !!)."

Og Cohen ville ikke have det på en anden måde. "Mit perspektiv med hensyn til jødisk mad er, at du kan ære disse aspekter, mens du moderniserer dem, mens du bringer dem ind i det 21. århundrede," sagde han. ”Den måde, jeg laver mad på, er fuldstændig repræsentativ for det. Faktum er, jeg laver cholent - men jeg gør det ikke på den traditionelle måde ... Jeg er meget åben for, at jeg ikke holder sabbat på den måde, men jeg vil stadig lave cholent, og jeg koger det til en få timer i ovnen versus natten over. ”

Cohen, en madskribent med base i New York City, har længe været nedsænket i den kulinariske verden. Efter at have studeret ved Culinary Institute of America arbejdede han på en håndfuld restauranter og tog derefter et job hos Saveur magasin, efterfulgt af andre koncerter i madmedier ved Tasting Table, Time Out New York og Feedfeed.

"I gymnasiet var jeg en af ​​de børn, der var besat af at se [Food Network kokke] Ina Garten og Giada [De Laurentiis]," sagde han. ”Jeg begyndte at udskrive opskrifter, begyndte at lave mad ... men der var aldrig nogen intention om, at det skulle være en karriere, før jeg begyndte at invitere venner til disse små middagsselskaber, og det var første gang, jeg fik den slags følelser omkring gæstfrihed og inviterede folk ind i dit hjem og lave mad til andre. ”

Jake Cohen (høflighed)

Men jødisk mad og sabbatsmåltider var ikke en stor del af hans daglige liv, før Cohen og Shapiro blev involveret i nonprofit OneTable, som tilskynder tusindårige jøder til at være vært for deres egne individualiserede Shabbat-middage.

”Jeg kan altid lide at sige, at det var bashert, ”Sagde Cohen. “Det var noget, min mand og jeg ledte efter, mens vi forsøgte at finde ud af vores samfund i New York og forstå vores jødiske identitet ... Vi begyndte at prøve at være vært via OneTable, og det var alt. Det var noget, der blev en integreret del af de venner, vi fik, vores uddybende forbindelse til jødisk identitet, det hele. ”

Cohen-der blev bestyrelsesmedlem i OneTable-og Shapiro blev hurtigt kendt for deres detaljerede og velbesøgte sabbatsmåltider, herunder dem, der specifikt var rettet mod LGBTQ-samfundet. Disse måltider, sagde han, gjorde ham i stand til at udforske sin identitet på en måde, han ikke havde haft før det tidspunkt.

"Jeg er jøde, jeg er ikke jødisk, men den måde, hvorpå jeg praktiserer ritualer, den måde, hvorpå jeg praktiserer jødisk tradition, er, hvor den" ish "kommer fra," sagde han. »Måden, jeg laver mad på, er alt i praksis med jødisk ritual, men jeg foregiver aldrig, at det er helt autentisk. Det andet, jeg gav mig selv den tilladelse til virkelig at læne mig ind i det aspekt ved at udforske og eksperimentere, og det gjorde det ganske let at blive meget mere stolt over at være jøde, meget mere begejstret for min identitet. ”

Men de store måltider pakket med venner og gæster sluttede naturligvis, da COVID-19-pandemien ramte sidste år.

"Jeg gik fra at være vært for i gennemsnit 12 personer [om ugen] og nogle større [måltider] omkring ferien" til strengt familiesammenkomster, fortalte Cohen til JI. "Men jeg er i en meget heldig situation, at jeg bor i dette 'Marvelous Mrs. Maisel' -setup, hvor jeg bor i en lejlighedskompleks med min mor og min søster." Og selvom han savner de storslåede middage, han engang var vært for, "er der noget virkelig rart i at have det lille og fokuseret på familien," sagde Cohen. "Så længe alle er til stede og fokuserer på at bruge taknemmelighed og reflektere over ugen - det er kerneværdien."

Cohens smittende entusiasme og hang til ordspil har hjulpet ham med at opbygge en betydelig tilstedeværelse på sociale medier med mere end 330.000 følgere på Instagram og over en halv million på TikTok.

Og selvom han nægtede at navngive drop, har Cohen en håndfuld højt profilerede fans, fra Katie Couric til Sarah Jessica Parker, Chloe Grace Moretz og Natalie Portman. "Jeg har tilhængere, der er Oscar -vindere, jeg har tilhængere, der er Emmy- og Golden Globe -vindere," sagde han, "men jeg prøver ikke at fokusere på det, fordi de bare er mennesker."

Men hans høje online profil har frembragt et forudsigeligt mønster af antisemitisme og hadefulde kommentarer.

"Det sker hele tiden, især på TikTok, der er et stort problem med det," sagde han. "Det er sgu, det er ikke sjovt, men jeg lader ikke noget had på nettet diktere, hvad jeg gør."

I stedet sagde han, at det kun motiverer ham til at tjene som et stolt queer jødisk forbillede, der ikke er bange for fuldt ud at omfavne sin identitet.

"Det mere magtfulde er, at jeg fortsat er autentisk mig selv," sagde han. "Jeg finder en utrolig lidenskab i at påvirke en ny generation, der ellers nok bare ville adskille det aspekt af deres identitet og gemme den i stedet for at sætte den mere i spidsen."

"Det er mig, det er den, jeg er, sådan fejrer jeg, og jeg får det til at fungere for mig og mit liv."


Jake Cohen omfavner det 'ish' på jødisk

Da Jake Cohen første gang mødte sin nu ægtemand, Alex Shapiro, havde Cohen aldrig prøvet Sephardi-hæfteklammer som kubbeh eller tahdig. Og Shapiro havde ikke nogen eksponering for Ashkenazi soulfood som babka, gefilte fish eller endda matzah ball suppe.

Deres romantiske - og kulinariske - fagforening ansporede Cohen, 27, til at udforske de forskellige tråde i det jødiske køkken, fra fransk løgbryst til aubergine dolmeh, champignon kasha varnishkes og kale tabbouleh salat. Alt det, der kommer sammen i Cohens nye kogebog, Jødisk: Genopfundet opskrifter fra et moderne menneske, ud i næste uge.

"Jeg havde aldrig hørt om nogen af ​​disse retter," fortalte Cohen Jødisk insider i et interview for nylig med henvisning til den sefardiske madlavning, han lærte af sin mands familie. “Min mor havde aldrig hørt om nogen af ​​disse retter. Hele dette koncept om at blande vores familier handler om denne idé om, at forskellige jødiske samfund kommer sammen for at fejre jødedommen, selvom vores definitioner på jødisk mad er forskellige. Jeg tror, ​​det er det, der gør det så specielt. ”

Med Jødisk, Cohen har skrevet en kogebog, der på én gang er dybt personlig, men ubesværet tilgængelig. Bogen fyldt med sin signatur tunge-i-kind-humor udforsker bogen ikke bare vidtrækkende jødisk køkken, men også spørgsmål om identitet og tilhørsforhold og den fine balance mellem tradition og modernitet.

"Denne bog er en kærlighedshistorie, det er et slægtstræ, det er alt, hvad der er repræsentativt for min rejse mod en dyb forståelse af identitet," sagde Cohen.

Jødisk er langt fra en traditionel tilgang til jødisk madlavning, der er safran i latkes, Chex -blanding snøret med schmaltz og korte ribben i en kolent opskrift, Cohen kalder "shtetl chic." Hans challah -opskrift giver et stort brød, selvom han tilbyder en note om, hvordan man laver de mere traditionelle to, og hans challah croque -monsieur kalder på skinke, med en side af "(undskyld !!)."

Og Cohen ville ikke have det på en anden måde. "Mit perspektiv med hensyn til jødisk mad er, at du kan ære disse aspekter, mens du moderniserer dem, mens du bringer dem ind i det 21. århundrede," sagde han. ”Den måde, jeg laver mad på, er fuldstændig repræsentativ for det. Faktum er, jeg laver cholent - men jeg gør det ikke på den traditionelle måde ... Jeg er meget åben for, at jeg ikke holder sabbat på den måde, men jeg vil stadig lave cholent, og jeg koger det til en få timer i ovnen versus natten over. ”

Cohen, en madskribent med base i New York City, har længe været nedsænket i den kulinariske verden. Efter at have studeret ved Culinary Institute of America arbejdede han på en håndfuld restauranter og tog derefter et job hos Saveur magasin, efterfulgt af andre koncerter i madmedier ved Tasting Table, Time Out New York og Feedfeed.

"I gymnasiet var jeg en af ​​de børn, der var besat af at se [Food Network kokke] Ina Garten og Giada [De Laurentiis]," sagde han. ”Jeg begyndte at udskrive opskrifter, begyndte at lave mad ... men der var aldrig nogen intention om, at det skulle være en karriere, før jeg begyndte at invitere venner til disse små middagsselskaber, og det var første gang, jeg fik den slags følelser omkring gæstfrihed og inviterede folk ind i dit hjem og lave mad til andre. ”

Jake Cohen (høflighed)

Men jødisk mad og sabbatsmåltider var ikke en stor del af hans daglige liv, før Cohen og Shapiro blev involveret i nonprofit OneTable, som tilskynder tusindårige jøder til at være vært for deres egne individualiserede Shabbat-middage.

”Jeg kan altid lide at sige, at det var bashert, ”Sagde Cohen. “Det var noget, min mand og jeg ledte efter, mens vi forsøgte at finde ud af vores samfund i New York og forstå vores jødiske identitet ... Vi begyndte at prøve at være vært via OneTable, og det var alt. Det var noget, der blev en integreret del af de venner, vi fik, vores uddybende forbindelse til jødisk identitet, det hele. ”

Cohen-der blev bestyrelsesmedlem i OneTable-og Shapiro blev hurtigt kendt for deres detaljerede og velbesøgte sabbatsmåltider, herunder dem, der specifikt var rettet mod LGBTQ-samfundet. Disse måltider, sagde han, gjorde ham i stand til at udforske sin identitet på en måde, han ikke havde haft før det tidspunkt.

"Jeg er jøde, jeg er ikke jødisk, men den måde, hvorpå jeg praktiserer ritualer, den måde, hvorpå jeg praktiserer jødisk tradition, er, hvor den" ish "kommer fra," sagde han. »Måden, jeg laver mad på, er alt i praksis med jødisk ritual, men jeg foregiver aldrig, at det er helt autentisk. Det andet, jeg gav mig selv den tilladelse til virkelig at læne mig ind i det aspekt ved at udforske og eksperimentere, og det gjorde det ganske let at blive meget mere stolt over at være jøde, meget mere begejstret for min identitet. ”

Men de store måltider pakket med venner og gæster sluttede naturligvis, da COVID-19-pandemien ramte sidste år.

"Jeg gik fra at være vært for i gennemsnit 12 personer [om ugen] og nogle større [måltider] omkring ferien" til strengt familiesammenkomster, fortalte Cohen til JI. "Men jeg er i en meget heldig situation, at jeg bor i dette 'Marvelous Mrs. Maisel' -setup, hvor jeg bor i en lejlighedskompleks med min mor og min søster." Og selvom han savner de storslåede middage, han engang var vært for, "er der noget virkelig rart i at have det lille og fokuseret på familien," sagde Cohen. "Så længe alle er til stede og fokuserer på at bruge taknemmelighed og reflektere over ugen - det er kerneværdien."

Cohens smittende entusiasme og hang til ordspil har hjulpet ham med at opbygge en betydelig tilstedeværelse på sociale medier med mere end 330.000 følgere på Instagram og over en halv million på TikTok.

Og selvom han nægtede at navngive drop, har Cohen en håndfuld højt profilerede fans, fra Katie Couric til Sarah Jessica Parker, Chloe Grace Moretz og Natalie Portman. "Jeg har tilhængere, der er Oscar -vindere, jeg har tilhængere, der er Emmy- og Golden Globe -vindere," sagde han, "men jeg prøver ikke at fokusere på det, fordi de bare er mennesker."

Men hans høje online profil har frembragt et forudsigeligt mønster af antisemitisme og hadefulde kommentarer.

"Det sker hele tiden, især på TikTok, der er et stort problem med det," sagde han. "Det er sgu, det er ikke sjovt, men jeg lader ikke noget had på nettet diktere, hvad jeg gør."

I stedet sagde han, at det kun motiverer ham til at tjene som et stolt queer jødisk forbillede, der ikke er bange for fuldt ud at omfavne sin identitet.

"Det mere magtfulde er, at jeg fortsat er autentisk mig selv," sagde han. "Jeg finder en utrolig lidenskab i at påvirke en ny generation, der ellers nok bare ville adskille det aspekt af deres identitet og gemme den i stedet for at sætte den mere i spidsen."

"Det er mig, det er den, jeg er, sådan fejrer jeg, og jeg får det til at fungere for mig og mit liv."


Jake Cohen omfavner det 'ish' på jødisk

Da Jake Cohen første gang mødte sin nu ægtemand, Alex Shapiro, havde Cohen aldrig prøvet Sephardi-hæfteklammer som kubbeh eller tahdig. Og Shapiro havde ikke nogen eksponering for Ashkenazi soulfood som babka, gefilte fish eller endda matzah ball suppe.

Deres romantiske - og kulinariske - fagforening ansporede Cohen, 27, til at udforske de forskellige tråde i det jødiske køkken, fra fransk løgbryst til aubergine dolmeh, champignon kasha varnishkes og kale tabbouleh salat. Alt det, der kommer sammen i Cohens nye kogebog, Jødisk: Genopfundet opskrifter fra et moderne menneske, ud i næste uge.

"Jeg havde aldrig hørt om nogen af ​​disse retter," fortalte Cohen Jødisk insider i et interview for nylig med henvisning til den sefardiske madlavning, han lærte af sin mands familie. “Min mor havde aldrig hørt om nogen af ​​disse retter. Hele dette koncept om at blande vores familier handler om denne idé om, at forskellige jødiske samfund kommer sammen for at fejre jødedommen, selvom vores definitioner på jødisk mad er forskellige. Jeg tror, ​​det er det, der gør det så specielt. ”

Med Jødisk, Cohen har skrevet en kogebog, der på én gang er dybt personlig, men ubesværet tilgængelig. Bogen fyldt med sin signatur tunge-i-kind-humor udforsker bogen ikke bare vidtrækkende jødisk køkken, men også spørgsmål om identitet og tilhørsforhold og den fine balance mellem tradition og modernitet.

"Denne bog er en kærlighedshistorie, det er et slægtstræ, det er alt, hvad der er repræsentativt for min rejse mod en dyb forståelse af identitet," sagde Cohen.

Jødisk er langt fra en traditionel tilgang til jødisk madlavning, der er safran i latkes, Chex -blanding snøret med schmaltz og korte ribben i en kolent opskrift, Cohen kalder "shtetl chic." Hans challah -opskrift giver et stort brød, selvom han tilbyder en note om, hvordan man laver de mere traditionelle to, og hans challah croque -monsieur kalder på skinke, med en side af "(undskyld !!)."

Og Cohen ville ikke have det på en anden måde. "Mit perspektiv med hensyn til jødisk mad er, at du kan ære disse aspekter, mens du moderniserer dem, mens du bringer dem ind i det 21. århundrede," sagde han. ”Den måde, jeg laver mad på, er fuldstændig repræsentativ for det. Faktum er, jeg laver cholent - men jeg gør det ikke på den traditionelle måde ... Jeg er meget åben for, at jeg ikke holder sabbat på den måde, men jeg vil stadig lave cholent, og jeg koger det til en få timer i ovnen versus natten over. ”

Cohen, en madskribent med base i New York City, har længe været nedsænket i den kulinariske verden. Efter at have studeret ved Culinary Institute of America arbejdede han på en håndfuld restauranter og tog derefter et job hos Saveur magasin, efterfulgt af andre koncerter i madmedier ved Tasting Table, Time Out New York og Feedfeed.

"I gymnasiet var jeg en af ​​de børn, der var besat af at se [Food Network kokke] Ina Garten og Giada [De Laurentiis]," sagde han. ”Jeg begyndte at udskrive opskrifter, begyndte at lave mad ... men der var aldrig nogen intention om, at det skulle være en karriere, før jeg begyndte at invitere venner til disse små middagsselskaber, og det var første gang, jeg fik den slags følelser omkring gæstfrihed og inviterede folk ind i dit hjem og lave mad til andre. ”

Jake Cohen (høflighed)

Men jødisk mad og sabbatsmåltider var ikke en stor del af hans daglige liv, før Cohen og Shapiro blev involveret i nonprofit OneTable, som tilskynder tusindårige jøder til at være vært for deres egne individualiserede Shabbat-middage.

”Jeg kan altid lide at sige, at det var bashert, ”Sagde Cohen. “Det var noget, min mand og jeg ledte efter, mens vi forsøgte at finde ud af vores samfund i New York og forstå vores jødiske identitet ... Vi begyndte at prøve at være vært via OneTable, og det var alt. Det var noget, der blev en integreret del af de venner, vi fik, vores uddybende forbindelse til jødisk identitet, det hele. ”

Cohen-der blev bestyrelsesmedlem i OneTable-og Shapiro blev hurtigt kendt for deres detaljerede og velbesøgte sabbatsmåltider, herunder dem, der specifikt var rettet mod LGBTQ-samfundet. Disse måltider, sagde han, gjorde ham i stand til at udforske sin identitet på en måde, han ikke havde haft før det tidspunkt.

"Jeg er jøde, jeg er ikke jødisk, men den måde, hvorpå jeg praktiserer ritualer, den måde, hvorpå jeg praktiserer jødisk tradition, er, hvor den" ish "kommer fra," sagde han. »Måden, jeg laver mad på, er alt i praksis med jødisk ritual, men jeg foregiver aldrig, at det er helt autentisk. Det andet, jeg gav mig selv den tilladelse til virkelig at læne mig ind i det aspekt ved at udforske og eksperimentere, og det gjorde det ganske let at blive meget mere stolt over at være jøde, meget mere begejstret for min identitet. ”

Men de store måltider pakket med venner og gæster sluttede naturligvis, da COVID-19-pandemien ramte sidste år.

"Jeg gik fra at være vært for i gennemsnit 12 personer [om ugen] og nogle større [måltider] omkring ferien" til strengt familiesammenkomster, fortalte Cohen til JI. "Men jeg er i en meget heldig situation, at jeg bor i dette 'Marvelous Mrs. Maisel' -setup, hvor jeg bor i en lejlighedskompleks med min mor og min søster." Og selvom han savner de storslåede middage, han engang var vært for, "er der noget virkelig rart i at have det lille og fokuseret på familien," sagde Cohen. "Så længe alle er til stede og fokuserer på at bruge taknemmelighed og reflektere over ugen - det er kerneværdien."

Cohens smittende entusiasme og hang til ordspil har hjulpet ham med at opbygge en betydelig tilstedeværelse på sociale medier med mere end 330.000 følgere på Instagram og over en halv million på TikTok.

Og selvom han nægtede at navngive drop, har Cohen en håndfuld højt profilerede fans, fra Katie Couric til Sarah Jessica Parker, Chloe Grace Moretz og Natalie Portman. "Jeg har tilhængere, der er Oscar -vindere, jeg har tilhængere, der er Emmy- og Golden Globe -vindere," sagde han, "men jeg prøver ikke at fokusere på det, fordi de bare er mennesker."

Men hans høje online profil har frembragt et forudsigeligt mønster af antisemitisme og hadefulde kommentarer.

"Det sker hele tiden, især på TikTok, der er et stort problem med det," sagde han. "Det er sgu, det er ikke sjovt, men jeg lader ikke noget had på nettet diktere, hvad jeg gør."

I stedet sagde han, at det kun motiverer ham til at tjene som et stolt queer jødisk forbillede, der ikke er bange for fuldt ud at omfavne sin identitet.

"Det mere magtfulde er, at jeg fortsat er autentisk mig selv," sagde han. "Jeg finder en utrolig lidenskab i at påvirke en ny generation, der ellers nok bare ville adskille det aspekt af deres identitet og gemme den i stedet for at sætte den mere i spidsen."

"Det er mig, det er den, jeg er, sådan fejrer jeg, og jeg får det til at fungere for mig og mit liv."


Jake Cohen omfavner det 'ish' på jødisk

Da Jake Cohen første gang mødte sin nu ægtemand, Alex Shapiro, havde Cohen aldrig prøvet Sephardi-hæfteklammer som kubbeh eller tahdig. Og Shapiro havde ikke nogen eksponering for Ashkenazi soulfood som babka, gefilte fish eller endda matzah ball suppe.

Deres romantiske - og kulinariske - fagforening ansporede Cohen, 27, til at udforske de forskellige tråde i det jødiske køkken, fra fransk løgbryst til aubergine dolmeh, champignon kasha varnishkes og kale tabbouleh salat. Alt det, der kommer sammen i Cohens nye kogebog, Jødisk: Genopfundet opskrifter fra et moderne menneske, ud i næste uge.

"Jeg havde aldrig hørt om nogen af ​​disse retter," fortalte Cohen Jødisk insider i et interview for nylig med henvisning til den sefardiske madlavning, han lærte af sin mands familie. “Min mor havde aldrig hørt om nogen af ​​disse retter. Hele dette koncept om at blande vores familier handler om denne idé om, at forskellige jødiske samfund kommer sammen for at fejre jødedommen, selvom vores definitioner på jødisk mad er forskellige. Jeg tror, ​​det er det, der gør det så specielt. ”

Med Jødisk, Cohen har skrevet en kogebog, der på én gang er dybt personlig, men ubesværet tilgængelig. Bogen fyldt med sin signatur tunge-i-kind-humor udforsker bogen ikke bare vidtrækkende jødisk køkken, men også spørgsmål om identitet og tilhørsforhold og den fine balance mellem tradition og modernitet.

"Denne bog er en kærlighedshistorie, det er et slægtstræ, det er alt, hvad der er repræsentativt for min rejse mod en dyb forståelse af identitet," sagde Cohen.

Jødisk er langt fra en traditionel tilgang til jødisk madlavning, der er safran i latkes, Chex -blanding snøret med schmaltz og korte ribben i en kolent opskrift, Cohen kalder "shtetl chic." Hans challah -opskrift giver et stort brød, selvom han tilbyder en note om, hvordan man laver de mere traditionelle to, og hans challah croque -monsieur kalder på skinke, med en side af "(undskyld !!)."

Og Cohen ville ikke have det på en anden måde. "Mit perspektiv med hensyn til jødisk mad er, at du kan ære disse aspekter, mens du moderniserer dem, mens du bringer dem ind i det 21. århundrede," sagde han. ”Den måde, jeg laver mad på, er fuldstændig repræsentativ for det. Faktum er, jeg laver cholent - men jeg gør det ikke på den traditionelle måde ... Jeg er meget åben for, at jeg ikke holder sabbat på den måde, men jeg vil stadig lave cholent, og jeg koger det til en få timer i ovnen versus natten over. ”

Cohen, en madskribent med base i New York City, har længe været nedsænket i den kulinariske verden. Efter at have studeret ved Culinary Institute of America arbejdede han på en håndfuld restauranter og tog derefter et job hos Saveur magasin, efterfulgt af andre koncerter i madmedier ved Tasting Table, Time Out New York og Feedfeed.

"I gymnasiet var jeg en af ​​de børn, der var besat af at se [Food Network kokke] Ina Garten og Giada [De Laurentiis]," sagde han. “I started printing out recipes, began cooking… but there was never any intention of it being a career until I started inviting friends over for these little dinner parties, and it was the first time I got that kind of feeling around hospitality, inviting people into your home, cooking for others.”

Jake Cohen (Courtesy)

But Jewish foods and Shabbat meals weren’t a major part of his day-to-day life until Cohen and Shapiro got involved with the nonprofit OneTable, which encourages millennial Jews to host their own individualized Shabbat dinners.

“I always like to say it was bashert,” said Cohen. “It’s something that my husband and I were looking for while we were trying to figure out our community in New York and understanding our Jewish identity… We started to try hosting through OneTable and it was everything. It was something that became integral to the friends that we made, our deepening connection to Jewish identity, all of it.”

Cohen — who became a OneTable board member — and Shapiro soon became known for their elaborate and well-attended Shabbat meals, including those specifically geared to the LGBTQ community. Those meals, he said, enabled him to explore his identity in a way he hadn’t up until that point.

“I’m Jewish, I’m not Jew-ish, however the way that I practice rituals, the way that I practice Jewish tradition, are where that ‘ish’ comes from,” he said. “The way I cook is all in the practice of Jewish ritual, but I never pretend that it’s completely authentic. The second that I gave myself that permission to really lean in to that aspect of exploring and experimenting… it made it quite easy to become much more proud to be Jewish, much more enthusiastic about my identity.”

But those large meals packed with friends and guests obviously came to an end when the COVID-19 pandemic hit last year.

“I was going from hosting, on average, 12 people [per week] and some bigger [meals] around the holidays” to strictly family gatherings, Cohen told JI. “But I’m in a very lucky situation that I live in this ‘Marvelous Mrs. Maisel’ setup where I’m living in an apartment building with my mother and my sister.” And though he misses the boisterous dinners he once hosted, “there’s something really nice in having it small and focused on family,” Cohen said. “As long as everyone is present and focusing on expending gratitude and reflecting on the week — that is the core value.”

Cohen’s infectious enthusiasm and penchant for puns has helped him build a considerable social media presence, with more than 330,000 followers on Instagram and over half a million on TikTok.

And though he refused to name drop, Cohen has a handful of high-profile fans, from Katie Couric to Sarah Jessica Parker, Chloe Grace Moretz and Natalie Portman. “I have followers that are Oscar winners, I have followers that are Emmy and Golden Globe winners,” he said, “but I try not to focus on that, because they’re just people.”

But his high online profile has brought out a predictable pattern of antisemitism and hateful comments.

“It happens all the time, especially on TikTok, there’s a huge issue with that,” he said. “It sucks, it’s not fun, but I don’t let any hate online dictate what I do.”

Instead, he said, it only motivates him to serve as a proud queer Jewish role model who isn’t afraid to fully embrace his identity.

“The more powerful thing is that I continue to be authentically myself,” he said. “I find incredible passion in influencing a new generation who otherwise would probably just separate that aspect of their identity out and tuck it away instead of putting it more in the forefront.”

“This is me, this is who I am, this is how I celebrate, and I’m making it work for me and my life.”


Jake Cohen embraces the ‘ish’ in Jewish

When Jake Cohen first met his now-husband, Alex Shapiro, Cohen had never tried Sephardi staples like kubbeh or tahdig. And Shapiro didn’t have any exposure to Ashkenazi soul foods like babka, gefilte fish or even matzah ball soup.

Their romantic — and culinary — union spurred Cohen, 27, to explore the disparate threads of Jewish cuisine, from French onion brisket to eggplant dolmeh, mushroom kasha varnishkes and kale tabbouleh salad. All that comes together in Cohen’s new cookbook, Jew-ish: Reinvented Recipes from a Modern Mensch, out next week.

“I had never heard of any of these dishes,” Cohen told Jewish Insider in a recent interview, referring to the Sephardi cooking he learned from his husband’s family. “My mother had never heard of any of these dishes. This whole concept of blending our families is about this idea of different Jewish communities coming together to celebrate Judaism, even though our definitions of Jewish food are different. I think that’s what makes this so special.”

With Jew-ish, Cohen has penned a cookbook that is at once deeply personal but effortlessly accessible. Chock-full of his signature tongue-in-cheek humor, the book explores not just wide-ranging Jewish cuisine but also issues of identity and belonging and the fine balance of tradition and modernity.

“This book is a love story, it’s a family tree, it’s everything that is representative of my journey towards a deep understanding of identity,” said Cohen.

Jew-ish is far from a traditional approach to Jewish cooking there is saffron in the latkes, Chex mix laced with schmaltz and short ribs in a cholent recipe Cohen calls “shtetl chic.” His challah recipe yields one large loaf, though he offers a note on how to make the more traditional two, and his challah croque monsieur calls for ham, with an aside of “(I’m sorry!!).”

And Cohen wouldn’t have it any other way. “My perspective in terms of Jewish food is that you can honor those aspects while modernizing them, while bringing them into the 21st century,” he said. “The way I cook is completely representative of that. The fact is, I make cholent — but I don’t do it in the traditional way… I’m very open that I don’t keep Shabbat in that way, but I still want to make cholent, and I cook it for a few hours in the oven versus overnight.”

Cohen, a food writer based in New York City, has long been immersed in the culinary world. After studying at the Culinary Institute of America, he worked at a handful of restaurants and then took a job at Saveur magazine, followed by other gigs in food media at Tasting Table, Time Out New York and The Feedfeed.

“In high school I was one of those kids who was obsessed with watching [Food Network chefs] Ina Garten and Giada [De Laurentiis],” he said. “I started printing out recipes, began cooking… but there was never any intention of it being a career until I started inviting friends over for these little dinner parties, and it was the first time I got that kind of feeling around hospitality, inviting people into your home, cooking for others.”

Jake Cohen (Courtesy)

But Jewish foods and Shabbat meals weren’t a major part of his day-to-day life until Cohen and Shapiro got involved with the nonprofit OneTable, which encourages millennial Jews to host their own individualized Shabbat dinners.

“I always like to say it was bashert,” said Cohen. “It’s something that my husband and I were looking for while we were trying to figure out our community in New York and understanding our Jewish identity… We started to try hosting through OneTable and it was everything. It was something that became integral to the friends that we made, our deepening connection to Jewish identity, all of it.”

Cohen — who became a OneTable board member — and Shapiro soon became known for their elaborate and well-attended Shabbat meals, including those specifically geared to the LGBTQ community. Those meals, he said, enabled him to explore his identity in a way he hadn’t up until that point.

“I’m Jewish, I’m not Jew-ish, however the way that I practice rituals, the way that I practice Jewish tradition, are where that ‘ish’ comes from,” he said. “The way I cook is all in the practice of Jewish ritual, but I never pretend that it’s completely authentic. The second that I gave myself that permission to really lean in to that aspect of exploring and experimenting… it made it quite easy to become much more proud to be Jewish, much more enthusiastic about my identity.”

But those large meals packed with friends and guests obviously came to an end when the COVID-19 pandemic hit last year.

“I was going from hosting, on average, 12 people [per week] and some bigger [meals] around the holidays” to strictly family gatherings, Cohen told JI. “But I’m in a very lucky situation that I live in this ‘Marvelous Mrs. Maisel’ setup where I’m living in an apartment building with my mother and my sister.” And though he misses the boisterous dinners he once hosted, “there’s something really nice in having it small and focused on family,” Cohen said. “As long as everyone is present and focusing on expending gratitude and reflecting on the week — that is the core value.”

Cohen’s infectious enthusiasm and penchant for puns has helped him build a considerable social media presence, with more than 330,000 followers on Instagram and over half a million on TikTok.

And though he refused to name drop, Cohen has a handful of high-profile fans, from Katie Couric to Sarah Jessica Parker, Chloe Grace Moretz and Natalie Portman. “I have followers that are Oscar winners, I have followers that are Emmy and Golden Globe winners,” he said, “but I try not to focus on that, because they’re just people.”

But his high online profile has brought out a predictable pattern of antisemitism and hateful comments.

“It happens all the time, especially on TikTok, there’s a huge issue with that,” he said. “It sucks, it’s not fun, but I don’t let any hate online dictate what I do.”

Instead, he said, it only motivates him to serve as a proud queer Jewish role model who isn’t afraid to fully embrace his identity.

“The more powerful thing is that I continue to be authentically myself,” he said. “I find incredible passion in influencing a new generation who otherwise would probably just separate that aspect of their identity out and tuck it away instead of putting it more in the forefront.”

“This is me, this is who I am, this is how I celebrate, and I’m making it work for me and my life.”


Jake Cohen embraces the ‘ish’ in Jewish

When Jake Cohen first met his now-husband, Alex Shapiro, Cohen had never tried Sephardi staples like kubbeh or tahdig. And Shapiro didn’t have any exposure to Ashkenazi soul foods like babka, gefilte fish or even matzah ball soup.

Their romantic — and culinary — union spurred Cohen, 27, to explore the disparate threads of Jewish cuisine, from French onion brisket to eggplant dolmeh, mushroom kasha varnishkes and kale tabbouleh salad. All that comes together in Cohen’s new cookbook, Jew-ish: Reinvented Recipes from a Modern Mensch, out next week.

“I had never heard of any of these dishes,” Cohen told Jewish Insider in a recent interview, referring to the Sephardi cooking he learned from his husband’s family. “My mother had never heard of any of these dishes. This whole concept of blending our families is about this idea of different Jewish communities coming together to celebrate Judaism, even though our definitions of Jewish food are different. I think that’s what makes this so special.”

With Jew-ish, Cohen has penned a cookbook that is at once deeply personal but effortlessly accessible. Chock-full of his signature tongue-in-cheek humor, the book explores not just wide-ranging Jewish cuisine but also issues of identity and belonging and the fine balance of tradition and modernity.

“This book is a love story, it’s a family tree, it’s everything that is representative of my journey towards a deep understanding of identity,” said Cohen.

Jew-ish is far from a traditional approach to Jewish cooking there is saffron in the latkes, Chex mix laced with schmaltz and short ribs in a cholent recipe Cohen calls “shtetl chic.” His challah recipe yields one large loaf, though he offers a note on how to make the more traditional two, and his challah croque monsieur calls for ham, with an aside of “(I’m sorry!!).”

And Cohen wouldn’t have it any other way. “My perspective in terms of Jewish food is that you can honor those aspects while modernizing them, while bringing them into the 21st century,” he said. “The way I cook is completely representative of that. The fact is, I make cholent — but I don’t do it in the traditional way… I’m very open that I don’t keep Shabbat in that way, but I still want to make cholent, and I cook it for a few hours in the oven versus overnight.”

Cohen, a food writer based in New York City, has long been immersed in the culinary world. After studying at the Culinary Institute of America, he worked at a handful of restaurants and then took a job at Saveur magazine, followed by other gigs in food media at Tasting Table, Time Out New York and The Feedfeed.

“In high school I was one of those kids who was obsessed with watching [Food Network chefs] Ina Garten and Giada [De Laurentiis],” he said. “I started printing out recipes, began cooking… but there was never any intention of it being a career until I started inviting friends over for these little dinner parties, and it was the first time I got that kind of feeling around hospitality, inviting people into your home, cooking for others.”

Jake Cohen (Courtesy)

But Jewish foods and Shabbat meals weren’t a major part of his day-to-day life until Cohen and Shapiro got involved with the nonprofit OneTable, which encourages millennial Jews to host their own individualized Shabbat dinners.

“I always like to say it was bashert,” said Cohen. “It’s something that my husband and I were looking for while we were trying to figure out our community in New York and understanding our Jewish identity… We started to try hosting through OneTable and it was everything. It was something that became integral to the friends that we made, our deepening connection to Jewish identity, all of it.”

Cohen — who became a OneTable board member — and Shapiro soon became known for their elaborate and well-attended Shabbat meals, including those specifically geared to the LGBTQ community. Those meals, he said, enabled him to explore his identity in a way he hadn’t up until that point.

“I’m Jewish, I’m not Jew-ish, however the way that I practice rituals, the way that I practice Jewish tradition, are where that ‘ish’ comes from,” he said. “The way I cook is all in the practice of Jewish ritual, but I never pretend that it’s completely authentic. The second that I gave myself that permission to really lean in to that aspect of exploring and experimenting… it made it quite easy to become much more proud to be Jewish, much more enthusiastic about my identity.”

But those large meals packed with friends and guests obviously came to an end when the COVID-19 pandemic hit last year.

“I was going from hosting, on average, 12 people [per week] and some bigger [meals] around the holidays” to strictly family gatherings, Cohen told JI. “But I’m in a very lucky situation that I live in this ‘Marvelous Mrs. Maisel’ setup where I’m living in an apartment building with my mother and my sister.” And though he misses the boisterous dinners he once hosted, “there’s something really nice in having it small and focused on family,” Cohen said. “As long as everyone is present and focusing on expending gratitude and reflecting on the week — that is the core value.”

Cohen’s infectious enthusiasm and penchant for puns has helped him build a considerable social media presence, with more than 330,000 followers on Instagram and over half a million on TikTok.

And though he refused to name drop, Cohen has a handful of high-profile fans, from Katie Couric to Sarah Jessica Parker, Chloe Grace Moretz and Natalie Portman. “I have followers that are Oscar winners, I have followers that are Emmy and Golden Globe winners,” he said, “but I try not to focus on that, because they’re just people.”

But his high online profile has brought out a predictable pattern of antisemitism and hateful comments.

“It happens all the time, especially on TikTok, there’s a huge issue with that,” he said. “It sucks, it’s not fun, but I don’t let any hate online dictate what I do.”

Instead, he said, it only motivates him to serve as a proud queer Jewish role model who isn’t afraid to fully embrace his identity.

“The more powerful thing is that I continue to be authentically myself,” he said. “I find incredible passion in influencing a new generation who otherwise would probably just separate that aspect of their identity out and tuck it away instead of putting it more in the forefront.”

“This is me, this is who I am, this is how I celebrate, and I’m making it work for me and my life.”


Jake Cohen embraces the ‘ish’ in Jewish

When Jake Cohen first met his now-husband, Alex Shapiro, Cohen had never tried Sephardi staples like kubbeh or tahdig. And Shapiro didn’t have any exposure to Ashkenazi soul foods like babka, gefilte fish or even matzah ball soup.

Their romantic — and culinary — union spurred Cohen, 27, to explore the disparate threads of Jewish cuisine, from French onion brisket to eggplant dolmeh, mushroom kasha varnishkes and kale tabbouleh salad. All that comes together in Cohen’s new cookbook, Jew-ish: Reinvented Recipes from a Modern Mensch, out next week.

“I had never heard of any of these dishes,” Cohen told Jewish Insider in a recent interview, referring to the Sephardi cooking he learned from his husband’s family. “My mother had never heard of any of these dishes. This whole concept of blending our families is about this idea of different Jewish communities coming together to celebrate Judaism, even though our definitions of Jewish food are different. I think that’s what makes this so special.”

With Jew-ish, Cohen has penned a cookbook that is at once deeply personal but effortlessly accessible. Chock-full of his signature tongue-in-cheek humor, the book explores not just wide-ranging Jewish cuisine but also issues of identity and belonging and the fine balance of tradition and modernity.

“This book is a love story, it’s a family tree, it’s everything that is representative of my journey towards a deep understanding of identity,” said Cohen.

Jew-ish is far from a traditional approach to Jewish cooking there is saffron in the latkes, Chex mix laced with schmaltz and short ribs in a cholent recipe Cohen calls “shtetl chic.” His challah recipe yields one large loaf, though he offers a note on how to make the more traditional two, and his challah croque monsieur calls for ham, with an aside of “(I’m sorry!!).”

And Cohen wouldn’t have it any other way. “My perspective in terms of Jewish food is that you can honor those aspects while modernizing them, while bringing them into the 21st century,” he said. “The way I cook is completely representative of that. The fact is, I make cholent — but I don’t do it in the traditional way… I’m very open that I don’t keep Shabbat in that way, but I still want to make cholent, and I cook it for a few hours in the oven versus overnight.”

Cohen, a food writer based in New York City, has long been immersed in the culinary world. After studying at the Culinary Institute of America, he worked at a handful of restaurants and then took a job at Saveur magazine, followed by other gigs in food media at Tasting Table, Time Out New York and The Feedfeed.

“In high school I was one of those kids who was obsessed with watching [Food Network chefs] Ina Garten and Giada [De Laurentiis],” he said. “I started printing out recipes, began cooking… but there was never any intention of it being a career until I started inviting friends over for these little dinner parties, and it was the first time I got that kind of feeling around hospitality, inviting people into your home, cooking for others.”

Jake Cohen (Courtesy)

But Jewish foods and Shabbat meals weren’t a major part of his day-to-day life until Cohen and Shapiro got involved with the nonprofit OneTable, which encourages millennial Jews to host their own individualized Shabbat dinners.

“I always like to say it was bashert,” said Cohen. “It’s something that my husband and I were looking for while we were trying to figure out our community in New York and understanding our Jewish identity… We started to try hosting through OneTable and it was everything. It was something that became integral to the friends that we made, our deepening connection to Jewish identity, all of it.”

Cohen — who became a OneTable board member — and Shapiro soon became known for their elaborate and well-attended Shabbat meals, including those specifically geared to the LGBTQ community. Those meals, he said, enabled him to explore his identity in a way he hadn’t up until that point.

“I’m Jewish, I’m not Jew-ish, however the way that I practice rituals, the way that I practice Jewish tradition, are where that ‘ish’ comes from,” he said. “The way I cook is all in the practice of Jewish ritual, but I never pretend that it’s completely authentic. The second that I gave myself that permission to really lean in to that aspect of exploring and experimenting… it made it quite easy to become much more proud to be Jewish, much more enthusiastic about my identity.”

But those large meals packed with friends and guests obviously came to an end when the COVID-19 pandemic hit last year.

“I was going from hosting, on average, 12 people [per week] and some bigger [meals] around the holidays” to strictly family gatherings, Cohen told JI. “But I’m in a very lucky situation that I live in this ‘Marvelous Mrs. Maisel’ setup where I’m living in an apartment building with my mother and my sister.” And though he misses the boisterous dinners he once hosted, “there’s something really nice in having it small and focused on family,” Cohen said. “As long as everyone is present and focusing on expending gratitude and reflecting on the week — that is the core value.”

Cohen’s infectious enthusiasm and penchant for puns has helped him build a considerable social media presence, with more than 330,000 followers on Instagram and over half a million on TikTok.

And though he refused to name drop, Cohen has a handful of high-profile fans, from Katie Couric to Sarah Jessica Parker, Chloe Grace Moretz and Natalie Portman. “I have followers that are Oscar winners, I have followers that are Emmy and Golden Globe winners,” he said, “but I try not to focus on that, because they’re just people.”

But his high online profile has brought out a predictable pattern of antisemitism and hateful comments.

“It happens all the time, especially on TikTok, there’s a huge issue with that,” he said. “It sucks, it’s not fun, but I don’t let any hate online dictate what I do.”

Instead, he said, it only motivates him to serve as a proud queer Jewish role model who isn’t afraid to fully embrace his identity.

“The more powerful thing is that I continue to be authentically myself,” he said. “I find incredible passion in influencing a new generation who otherwise would probably just separate that aspect of their identity out and tuck it away instead of putting it more in the forefront.”

“This is me, this is who I am, this is how I celebrate, and I’m making it work for me and my life.”


Jake Cohen embraces the ‘ish’ in Jewish

When Jake Cohen first met his now-husband, Alex Shapiro, Cohen had never tried Sephardi staples like kubbeh or tahdig. And Shapiro didn’t have any exposure to Ashkenazi soul foods like babka, gefilte fish or even matzah ball soup.

Their romantic — and culinary — union spurred Cohen, 27, to explore the disparate threads of Jewish cuisine, from French onion brisket to eggplant dolmeh, mushroom kasha varnishkes and kale tabbouleh salad. All that comes together in Cohen’s new cookbook, Jew-ish: Reinvented Recipes from a Modern Mensch, out next week.

“I had never heard of any of these dishes,” Cohen told Jewish Insider in a recent interview, referring to the Sephardi cooking he learned from his husband’s family. “My mother had never heard of any of these dishes. This whole concept of blending our families is about this idea of different Jewish communities coming together to celebrate Judaism, even though our definitions of Jewish food are different. I think that’s what makes this so special.”

With Jew-ish, Cohen has penned a cookbook that is at once deeply personal but effortlessly accessible. Chock-full of his signature tongue-in-cheek humor, the book explores not just wide-ranging Jewish cuisine but also issues of identity and belonging and the fine balance of tradition and modernity.

“This book is a love story, it’s a family tree, it’s everything that is representative of my journey towards a deep understanding of identity,” said Cohen.

Jew-ish is far from a traditional approach to Jewish cooking there is saffron in the latkes, Chex mix laced with schmaltz and short ribs in a cholent recipe Cohen calls “shtetl chic.” His challah recipe yields one large loaf, though he offers a note on how to make the more traditional two, and his challah croque monsieur calls for ham, with an aside of “(I’m sorry!!).”

And Cohen wouldn’t have it any other way. “My perspective in terms of Jewish food is that you can honor those aspects while modernizing them, while bringing them into the 21st century,” he said. “The way I cook is completely representative of that. The fact is, I make cholent — but I don’t do it in the traditional way… I’m very open that I don’t keep Shabbat in that way, but I still want to make cholent, and I cook it for a few hours in the oven versus overnight.”

Cohen, a food writer based in New York City, has long been immersed in the culinary world. After studying at the Culinary Institute of America, he worked at a handful of restaurants and then took a job at Saveur magazine, followed by other gigs in food media at Tasting Table, Time Out New York and The Feedfeed.

“In high school I was one of those kids who was obsessed with watching [Food Network chefs] Ina Garten and Giada [De Laurentiis],” he said. “I started printing out recipes, began cooking… but there was never any intention of it being a career until I started inviting friends over for these little dinner parties, and it was the first time I got that kind of feeling around hospitality, inviting people into your home, cooking for others.”

Jake Cohen (Courtesy)

But Jewish foods and Shabbat meals weren’t a major part of his day-to-day life until Cohen and Shapiro got involved with the nonprofit OneTable, which encourages millennial Jews to host their own individualized Shabbat dinners.

“I always like to say it was bashert,” said Cohen. “It’s something that my husband and I were looking for while we were trying to figure out our community in New York and understanding our Jewish identity… We started to try hosting through OneTable and it was everything. It was something that became integral to the friends that we made, our deepening connection to Jewish identity, all of it.”

Cohen — who became a OneTable board member — and Shapiro soon became known for their elaborate and well-attended Shabbat meals, including those specifically geared to the LGBTQ community. Those meals, he said, enabled him to explore his identity in a way he hadn’t up until that point.

“I’m Jewish, I’m not Jew-ish, however the way that I practice rituals, the way that I practice Jewish tradition, are where that ‘ish’ comes from,” he said. “The way I cook is all in the practice of Jewish ritual, but I never pretend that it’s completely authentic. The second that I gave myself that permission to really lean in to that aspect of exploring and experimenting… it made it quite easy to become much more proud to be Jewish, much more enthusiastic about my identity.”

But those large meals packed with friends and guests obviously came to an end when the COVID-19 pandemic hit last year.

“I was going from hosting, on average, 12 people [per week] and some bigger [meals] around the holidays” to strictly family gatherings, Cohen told JI. “But I’m in a very lucky situation that I live in this ‘Marvelous Mrs. Maisel’ setup where I’m living in an apartment building with my mother and my sister.” And though he misses the boisterous dinners he once hosted, “there’s something really nice in having it small and focused on family,” Cohen said. “As long as everyone is present and focusing on expending gratitude and reflecting on the week — that is the core value.”

Cohen’s infectious enthusiasm and penchant for puns has helped him build a considerable social media presence, with more than 330,000 followers on Instagram and over half a million on TikTok.

And though he refused to name drop, Cohen has a handful of high-profile fans, from Katie Couric to Sarah Jessica Parker, Chloe Grace Moretz and Natalie Portman. “I have followers that are Oscar winners, I have followers that are Emmy and Golden Globe winners,” he said, “but I try not to focus on that, because they’re just people.”

But his high online profile has brought out a predictable pattern of antisemitism and hateful comments.

“It happens all the time, especially on TikTok, there’s a huge issue with that,” he said. “It sucks, it’s not fun, but I don’t let any hate online dictate what I do.”

Instead, he said, it only motivates him to serve as a proud queer Jewish role model who isn’t afraid to fully embrace his identity.

“The more powerful thing is that I continue to be authentically myself,” he said. “I find incredible passion in influencing a new generation who otherwise would probably just separate that aspect of their identity out and tuck it away instead of putting it more in the forefront.”

“This is me, this is who I am, this is how I celebrate, and I’m making it work for me and my life.”


Jake Cohen embraces the ‘ish’ in Jewish

When Jake Cohen first met his now-husband, Alex Shapiro, Cohen had never tried Sephardi staples like kubbeh or tahdig. And Shapiro didn’t have any exposure to Ashkenazi soul foods like babka, gefilte fish or even matzah ball soup.

Their romantic — and culinary — union spurred Cohen, 27, to explore the disparate threads of Jewish cuisine, from French onion brisket to eggplant dolmeh, mushroom kasha varnishkes and kale tabbouleh salad. All that comes together in Cohen’s new cookbook, Jew-ish: Reinvented Recipes from a Modern Mensch, out next week.

“I had never heard of any of these dishes,” Cohen told Jewish Insider in a recent interview, referring to the Sephardi cooking he learned from his husband’s family. “My mother had never heard of any of these dishes. This whole concept of blending our families is about this idea of different Jewish communities coming together to celebrate Judaism, even though our definitions of Jewish food are different. I think that’s what makes this so special.”

With Jew-ish, Cohen has penned a cookbook that is at once deeply personal but effortlessly accessible. Chock-full of his signature tongue-in-cheek humor, the book explores not just wide-ranging Jewish cuisine but also issues of identity and belonging and the fine balance of tradition and modernity.

“This book is a love story, it’s a family tree, it’s everything that is representative of my journey towards a deep understanding of identity,” said Cohen.

Jew-ish is far from a traditional approach to Jewish cooking there is saffron in the latkes, Chex mix laced with schmaltz and short ribs in a cholent recipe Cohen calls “shtetl chic.” His challah recipe yields one large loaf, though he offers a note on how to make the more traditional two, and his challah croque monsieur calls for ham, with an aside of “(I’m sorry!!).”

And Cohen wouldn’t have it any other way. “My perspective in terms of Jewish food is that you can honor those aspects while modernizing them, while bringing them into the 21st century,” he said. “The way I cook is completely representative of that. The fact is, I make cholent — but I don’t do it in the traditional way… I’m very open that I don’t keep Shabbat in that way, but I still want to make cholent, and I cook it for a few hours in the oven versus overnight.”

Cohen, a food writer based in New York City, has long been immersed in the culinary world. After studying at the Culinary Institute of America, he worked at a handful of restaurants and then took a job at Saveur magazine, followed by other gigs in food media at Tasting Table, Time Out New York and The Feedfeed.

“In high school I was one of those kids who was obsessed with watching [Food Network chefs] Ina Garten and Giada [De Laurentiis],” he said. “I started printing out recipes, began cooking… but there was never any intention of it being a career until I started inviting friends over for these little dinner parties, and it was the first time I got that kind of feeling around hospitality, inviting people into your home, cooking for others.”

Jake Cohen (Courtesy)

But Jewish foods and Shabbat meals weren’t a major part of his day-to-day life until Cohen and Shapiro got involved with the nonprofit OneTable, which encourages millennial Jews to host their own individualized Shabbat dinners.

“I always like to say it was bashert,” said Cohen. “It’s something that my husband and I were looking for while we were trying to figure out our community in New York and understanding our Jewish identity… We started to try hosting through OneTable and it was everything. It was something that became integral to the friends that we made, our deepening connection to Jewish identity, all of it.”

Cohen — who became a OneTable board member — and Shapiro soon became known for their elaborate and well-attended Shabbat meals, including those specifically geared to the LGBTQ community. Those meals, he said, enabled him to explore his identity in a way he hadn’t up until that point.

“I’m Jewish, I’m not Jew-ish, however the way that I practice rituals, the way that I practice Jewish tradition, are where that ‘ish’ comes from,” he said. “The way I cook is all in the practice of Jewish ritual, but I never pretend that it’s completely authentic. The second that I gave myself that permission to really lean in to that aspect of exploring and experimenting… it made it quite easy to become much more proud to be Jewish, much more enthusiastic about my identity.”

But those large meals packed with friends and guests obviously came to an end when the COVID-19 pandemic hit last year.

“I was going from hosting, on average, 12 people [per week] and some bigger [meals] around the holidays” to strictly family gatherings, Cohen told JI. “But I’m in a very lucky situation that I live in this ‘Marvelous Mrs. Maisel’ setup where I’m living in an apartment building with my mother and my sister.” And though he misses the boisterous dinners he once hosted, “there’s something really nice in having it small and focused on family,” Cohen said. “As long as everyone is present and focusing on expending gratitude and reflecting on the week — that is the core value.”

Cohen’s infectious enthusiasm and penchant for puns has helped him build a considerable social media presence, with more than 330,000 followers on Instagram and over half a million on TikTok.

And though he refused to name drop, Cohen has a handful of high-profile fans, from Katie Couric to Sarah Jessica Parker, Chloe Grace Moretz and Natalie Portman. “I have followers that are Oscar winners, I have followers that are Emmy and Golden Globe winners,” he said, “but I try not to focus on that, because they’re just people.”

But his high online profile has brought out a predictable pattern of antisemitism and hateful comments.

“It happens all the time, especially on TikTok, there’s a huge issue with that,” he said. “It sucks, it’s not fun, but I don’t let any hate online dictate what I do.”

Instead, he said, it only motivates him to serve as a proud queer Jewish role model who isn’t afraid to fully embrace his identity.

“The more powerful thing is that I continue to be authentically myself,” he said. “I find incredible passion in influencing a new generation who otherwise would probably just separate that aspect of their identity out and tuck it away instead of putting it more in the forefront.”

“This is me, this is who I am, this is how I celebrate, and I’m making it work for me and my life.”


Se videoen: Raw Video: Barack Obamas 2008 acceptance speech (Juni 2022).


Kommentarer:

  1. Roselyn

    På dette emne kan det være lang tid.

  2. Goltizilkree

    everything can be

  3. Gajas

    Du tager fejl. Skriv til mig i PM, diskuter det.

  4. Janko

    Det er sætningen simpelthen uforlignelig)



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