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gabiwrites

@gabiwrites

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JBFA🏅winner. Author Caviar (& Champagne) @abramsbooks. Co-author Love Japan @tenspeedpress. Editor @wirecutter. Reporter @nytstyle. Views are my own.
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Talk about a collection… MEET THE EXPERTS: PART ONE👇 The highly anticipated New York BagelFest exhibitor competition is back, and we couldn’t do it without the help of our Expert Judges! Once again, we’re bringing together a distinguished panel of judges — seasoned professionals, culinary enthusiasts, and bagel aficionados — to do the very hard work of selecting the best of the best at this year’s event. The categories include “Best Bagel,” “Schmear of the Year,” “Most Creative,” “Best Showmanship,” and more! Dive in to meet the discerning palates who will be shaping our 2026 honors. The 7th Annual New York BagelFest presented by @kingarthurbaking returns to @citifield on Sunday, November 15th. Less than 15% of tickets remain — but yours now at bagelfest.com 🎟️ #bagelfest #experts #foodfestival #bagels #thingstodoinnyc
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Update: I can’t believe how amazing this work is. This should be a year long, required senior year text book for any cooking or food service industry college, university, or school. I obviously had great expectations but this book shattered them. The books I always have on hand are Michael Ruhlman’s Ratio, Fermented Vegetables and Miso Tempeh Natto, of course) by Christopher and Kirsten K. Shockey, The Art of Fermentation by Sandor Katz , and of course the best book ever written on Asian fermentation, H.T.Huang (for Joseph Needham’s) Science and Civilisation in China, vol. VI, Biology and Biological Technology, part 5. Fermentations and Food Science, and the handy book by Robin Sherriff and colleagues called The Science of Fermentation Fermenters Guild, these all should be included. There is a new one now called Cultured by Darra Goldstein Richard Martin and Cortney Burns. Yes, it’s that good. That’s not to say there aren’t thousands of other books worthy of reading or buying - all of Naomi Duguid’s books come to mind - but these are the ones I keep in a cabinet in my kitchen. I keep all of NAOMI DUGUID’s books on my desk if you’re wondering. For a trip around the world that you can just keep taking and never pay again they’re asking $22.99. That’s not an entry error. $22.99 digital. And get this! Instead of 6 separate books of Preserved, they’ve made one larger book, changed essays and stories, and added both dairy and grains. There are at least a dozen recipes included in this post, a mere fraction of the storied recipes in Cultured.
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Food can carry a family’s history, preserve a culture, and connect generations. 🍽️📖 Join us at the Marlene Meyerson JCC Manhattan for a conversation with acclaimed food writer Linda Dangoor, in conversation with Gabriella Gershenson, about From the Tigris to the Thames: Flavours of a Journey—part memoir, part cookbook, and a deeply personal exploration of migration, memory, identity, and belonging through food. Tracing her journey from Baghdad to London, Dangoor shares family stories and recipes shaped by the Jewish Middle East, the Mediterranean, and the places she has called home. 📅 Monday, October 5 🕖 7–8 pm 📍 Marlene Meyerson JCC Manhattan Come discover the stories, flavors, and traditions that travel with us—and the ways food can keep a sense of home alive across generations. 🎟️ Tickets at the link in bio.
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As a young pickler fresh to NYC a number of years ago, I met a handful of Korean kimchi makers, fellow young people reclaiming their fermented and stinky food traditions. I felt inspired and wondered: What if I did the same? It led me to @gefilteria . It felt full-circle to sit down @14streety last week with Madalyn of @eastbranchfarms & Kimchi Harvest, whose farm in Roxbury, NY I’d visited during COVID, and whose kimchi has stayed on my radar since. In honor of the overlap of AAPI heritage and Jewish heritage month, we dug into dig into where Asian and Jewish pickling traditions meet, clash, and overlap. Moderated by the incomparable @gabiwrites I got to poke fun at commodity vinegar-brined pickles (as I love to do), extol the virtues of lacto-fermented pickling, and implore the audience to save and use brine in a whole manner of applications. We each demo-ed something from our world: I made herring Gildas and my sour pickle martini from The Gefilte Manifesto cookbook; Madalyn made bibimbap. Guests noshed on bibimbap, pickle sodas and Gildas, then rolled up their sleeves to make their own jar to take home. Thanks for having us @14streety Photos @benasenpix
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The platform that teaches you why food actually tastes good. Not what to cook. Why it works. terroirtable.com Vol. 01 — now live.
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Last night, we explored the connections between Jewish and Korean food traditions one pickle at a time. 🥒✨ From kimchi to sauerkraut, guests gathered for an evening of conversation, live demos, tastings, and hands-on pickling with @jeffyosko, Madalyn Warren, and @gabiwrites. Along the way, we dug into the history, techniques, and stories behind fermentation traditions across cultures, while enjoying incredible bites and drinks from Kimchi Harvest and The @gefilteria. Thank you to everyone who joined us for an evening of learning, tasting, and conversation around the rich traditions of Jewish and Korean fermentation. A big thank you to our partners for helping us bring this evening to life: @koreancc_nyc @asian.jews @ujafedny 📸: @benasenpix
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Join The Nosher for the first ever Jewish Food Creators bootcamp for expert advice on everything from building online audiences to publishing cookbooks to food styling and photography. These experts will teach you everything you need to know! Tuesday June 9 — Recipe Development: Creating Dishes that Define You with @leah.koenig Tuesday June 16 — Finding Your Voice: Food Writing, Storytelling & Creative Identity with @dferst Tuesday June 23 — Make It Beautiful: Food Styling & Photography for a Distinct Visual Brand with @noshwithmicah Tuesday June 30 — From Kitchen to Camera: Creating Food Videos That Connect with Jeremy Jacobowitz Tuesday July 7 — Small Bite/Big Impact: Building a Food Brand & Audience Online with @rebekahlowin Tuesday July 14 — From Platform to Book Deal: Developing Your Cookbook Proposal with @gabiwrites ( coordinated by @sarikamin ) Link in bio to register today 🥯🤳🏽
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Ever dream of becoming a food content creator but you’re not quite sure how to take that next step? Have I got good news for you! This summer I’m thrilled to be working with @jewishfood on a 6-week virtual Jewish Food Creators Bootcamp. On Tuesday evenings from June 9 -July 14 you’ll have opportunity to learn from the best of the best in the Jewish food media world. Sign up for the bootcamp and you’ll have access (both live and recorded) to each week’s session: June 9: Recipe Development: Creating Dishes That Define You with @leah.koenig 👩‍🍳 June 16: Finding Your Voice: Food Writing, Storytelling & Creative Identity with @dferst ✍️ June 23: Make it Beautiful: Food Styling & Photography for a Distinct Visual Brand with @noshwithmicah 📸 June 30: From Kitchen to Camera: Creating Food Videos That Connect with @jeremyjacobowitz 🎥 July 7: Small Bite/Big Impact: Building a Food Brand & Audience Online with @rebekahlowin 👯‍♀️ July 14: From Platform to Book Deal: Developing Your Cookbook Proposal with @gabiwrites 📖 I’ll (@sarikamin ) be hosting each session and can’t wait to see you online. Best part is, you don’t even need to wear pants! Register at @jewishfood + link in bio. DM with any questions!
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Still glowing from such a special night with @adeenasussman and @gailsimmonseats to celebrate the launch of Adeena’s new book, Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes. I have always loved how approachable and unfussy Adeena’s recipes are, but this book makes them even simpler. Everyone at the talk got a special Zariz snack box filled with dips and pita chips (all talks should come with dips!) and I can’t wait to make the Carrot-Tahini-Ginger dip that we got to sample. There are sooo many delicious sounding recipes that I am excited to make. Thanks to @gailsimmonseats for the loveliest moderation and of course to @adeenasussman for coming to NY and sharing your stunning brilliance, huge heart, humor, and all your Jewish joy that we need so much right now 💗
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HELP! last month’s ✨virtual✨ Caviar 101 class was EVERYTHING 🥳 we were sold out {thank you!!} and folks said they wanted more classes ASAP. 🙋🏽‍♀️ what should i cover in our next virtual class?? 🩵🥃 Caviar + Cocktails {i’ll show you how to make three cocktails that pair perfectly with cavi} 🩵🍟 Caviar + Snacks {learn easy + cheap bites to serve with cavi} 🩵🥂Caviar + Wine {budget-friendly sparkling + still wines that make cavi taste even better} ❓let me know in the comments which class you want to take next — and ALSO what city you’re in! 🚨 TAG A FRIEND WHO LOVES CAVI FOR A CHANCE TO JOIN A CLASS FOR FREE 🆓 #caviarforbeginners #caviartasting #blackownedcaviar
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We were so honored to host Dr. Howard Israel present his brand new book this week. It was so incredible to listen to him speak about his findings on his favorite anatomy book he used before surgeries. It was a stunning moment for him and turned him to start his long journey to research how the anatomy book came out. We hope you will pick up a copy and read about his journey.
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Join us for an evening with master baker and author Carol Becker celebrating William Greenberg Desserts Bakes Vegan at the Books That Changed My Life Festival! Discover how Carol reimagined an iconic 80-year old New York City bakery through inspired vegan recipes that honor tradition while embracing the future. The conversation will be moderated by Gabriella Gershenson, James Beard Award–winning food writer and editor at The New York Times Wirecutter. Books will be available for purchase and signing. 🗓 Wednesday, February 25 ⏰ 7:00–8:15 PM 📍 Marlene Meyerson JCC Manhattan 334 Amsterdam Avenue at 76th Street New York, NY 10023 🎟️Get Tickets In Our Bio! #jewishbakery #nycjewish #veganbaking #booksthatchangedmylife #wgd
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