Lara Rabinovitch

Lara is a PhD student in modern Jewish history at NYU. She specializes in Jewish food (among a few other areas), and thereby happily enjoys eating her dissertation topic from time to time. Lara's work has appeared in Gastronomica and Prooftexts, and she's got a few other projects underway. She also contributes to the blog, The Jew and the Carrot. When not writing, teaching, or researching, Lara also loves to cook and bake.

7 Articles Published | Follow:
From Heckscher Tzedek to Bible Belt Meat

I knew something was up when my parents switched butchers and started getting their meat…

Hot Nosh from Phat Farm

The latest in vending machine trends allows you to have your hot knish and keep…

Recipe of the Week: Strawberry Jam

Ok, I can't promise a recipe every week. But I can promise you'll be able…

Cross on Delancey

I've had my eye on 121 Ludlow Street for a while now. A giant "For…

Soup Spa

  Jews have long championed the therapeutic properties of Matzoh Ball Soup, but the Japanese…

Picky Eaters

The highest grossing restaurant in the U.S. features a 20 foot golden Buddha in the…

Easy Mark: Summer Cooking

My favorite M.O.T. chef and New York Times writer Mark Bittman (did anyone else catch…