One of the recent additions to the 92nd Street Y Cookbook is an entry from Tahl Raz, president and editor in chief of Jewcy.com, an “online magazine and community for New Jews and other riffraff” covering faith, pop culture, politics and public affairs. (Where else are you going to find comic strips on American Jewry?) Tahl, also co-author of the bestseller Never Eat Alone, is pictured above with his girlfriend, photographer Gillian Laub. In August 2007, he was a featured panelist at the Y with some of New York’s biggest names in Jewish-focused online media. In keeping with the long tradition of Jews and food, Jewcy recently launched a food blog called Pickled.
Tahl Raz’s Israeli Salad
“I am an Israeli salad guy—we’re taught to transform cucumbers into 7,000 different meals before the age of 4.”
—Tahl Raz
6 plum tomatoes, diced
2 cucumbers, peeled and diced
2⁄3 small red or yellow bell pepper, diced
1⁄3 cup red onion, diced
1⁄2 cup fresh parsley, chopped
1⁄4 cup fresh mint leaves, chopped
2 tbsp. lemon juice
2-3 tbsp. extra virgin olive oil
Salt and pepper to taste
In a large bowl, toss together the tomatoes, cucumber, bell pepper and red onion. Add the lemon juice, olive oil, parsley and mint leaves and mix thoroughly, making sure to completely coat vegetables. Season with salt and pepper. Serve at room temperature.
Upcoming Events in Food & Wine: The Uber Chef with Marco Pierre White, Thomas Keller, William Grimes and Alexandra Leaf; Christopher Kimball of America’s Test Kitchen; Fortified Wines for the Holidays with Meg O’Connell; Wine Tasting Without the Attitude: Vino de Argentina, Spain & Chile; Whiskey Tales and Tasting in Tribeca with Noah Rothbaum and much more.
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