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Gabriella Gershenson on Muck Rack

Gabriella Gershenson

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New York
Freelance Food Writer and Contributor — Freelance, The Wall Street Journal
Arts and Entertainment, Food and Dining, Metro New York, U.S.
As seen in: The Wall Street Journal, Heated, The New York Times, MSN, UOL, Bloomberg News, Salon, Nashville Business Journal, The Boston Globe, GQ, Thrillist and more
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James Beard-nominated food journalist. @WSJ contributor. Professor @NYU. Formerly @saveurmag, @timeoutnewyork, @rachaelraymag. 100 Most Jewish Foods.
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Articles

Turning Holiday Gift-Giving Into a Game of Chance

By Gabriella Gershenson
wsj.com — The scene was my sister’s holiday table in New Jersey, earlier this week. We had just finished tidying up the uneaten food, dirty dishes and other detritus of the meal, leaving the tabletop empty. The eight of us who had gathered that evening, ranging in age from 10 to 78, were ready to play the seriously unserious game of pakkeleg. I encountered this popular Danish Christmas game on a visit to Copenhagen several years ago, and I liked it so much I made it part of my own holiday tradition.
Dec 25, 2019 Open in Who Shared Wrong byline?

Why Carbon Steel Pans Are What the Pros Use

By Gabriella Gershenson
wsj.com — IN RECENT YEARS, the skillet de rigueur has been cast iron. This material goes from stove top to oven, distributes heat well and develops a natural non-stick surface. Meanwhile, another metal with these qualities has remained largely off the radar of home cooks. Carbon steel has long been the workhorse of professional kitchens. Like cast iron, this metal is composed of carbon and iron, but in differing proportions.
Dec 12, 2019 Open in Who Shared Wrong byline?

You Probably Need This Appliance

By Gabriella Gershenson
wsj.com — Illustration: MATTHEW COOK By Gabriella Gershenson Nov. 7, 2019 7:35 am ET MANUFACTURED IN SWEDEN since 1940, the Ankarsrum stand mixer is built for life. This mighty kitchen appliance is equipped with a 7.4-quart stainless-steel bowl that holds up to 11 pounds of dough, and a 600-watt motor that scoffs at the strain of kneading.
Nov 07, 2019 Open in Who Shared Wrong byline?

These Secret Ingredients May Be Why Your Restaurant Bill Is So High

By Gabriella Gershenson
bloombergquint.com — Mar 15 2018, 8:04 PMOct 15 2019, 8:55 PMMarch 15 2018, 8:04 PMOctober 15 2019, 8:55 PM
Oct 15, 2019 Open in Who Shared Wrong byline?

The Cake That Got Away

By Gabriella Gershenson
heated.medium.com — What happens when your neighborhood bakery stops selling your favorite dessertPhoto by Sullivan Street Bakery InstagramI’ve read that honey cake is the fruitcake of the Jewish world. The cake that shows up on the holiday table out of a sense of tradition but brings little joy. I’m here to avenge this notion. Or at least, to agree to disagree. The honey cake baked by my paternal grandmother resides in the pantheon of my most beloved childhood desserts.
Sep 27, 2019 Open in Who Shared Wrong byline?

We Should All Be Cooking Like Adeena Sussman

By Gabriella Gershenson
wsj.com — LAST SUMMER, cookbook author Adeena Sussman packed up her New York apartment and made Tel Aviv her full-time home. She’d straddled two continents for about as many years during her long-distance courtship with Jay Shofet, now her husband. Things appear to be going swimmingly.
Sep 04, 2019 Open in Who Shared Wrong byline?

The Ice Cream Cone Renaissance

By Gabriella Gershenson
wsj.com — This time of year, I add a major food group to my diet. It’s called ice cream. More evenings than I care to admit end with a stroll to my neighborhood scoop shop. When offered a cup or cone, I typically choose the cup—not because I don’t want the cone, but because somewhere along the way, I got the idea that it was the more grown-up choice. Cones are for children (essentially a cookie with your ice cream), while a cup shows maturity, restraint. But this summer, something changed.
Aug 17, 2019 Open in Who Shared Wrong byline?

How to Nail Grilled Steak Every Time

By Gabriella Gershenson
wsj.com — Illustration: Matthew Cook By Gabriella Gershenson Aug. 8, 2019 1:24 pm ET THE OTTO GRILL is a paragon of instant gratification. The German-made gas-powered infrared-cooking machine can heat up to its maximum temperature of 1500 degrees in 3 minutes. A little larger than a toaster oven, the compact grill was engineered with steak in mind—specifically, to achieve a steakhouse-quality sear at home—and that it does, with astonishing results.
Aug 08, 2019 Open in Who Shared Wrong byline?

Secrets of Superior Salad Architecture

By Gabriella Gershenson
wsj.com — LATELY I HAVE noticed fundamental changes to my salad-making approach. Once all the ingredients are prepped and ready to be put together, more often than not, I reach for a serving platter instead of a salad bowl. It was a gradual evolution.
Aug 02, 2019 Open in Who Shared Wrong byline?

Why Does This Middling Cookie Endure?

By Gabriella Gershenson
heated.medium.com — They are not very good yet everyone loves themMy husband’s uncle Jonathan is a clinical psychologist in his 60s who grew up on Long Island and lives on Manhattan’s Upper West Side. Because he belongs to the demographic that would care about such things, I told him I was working on a story about black and white cookies, and asked how he felt about them. “I love them,” he answered, without hesitation. “They promise so much.”The huge round cookie, the thick icing, two kinds of frosting even.
Aug 01, 2019 Open in Who Shared Wrong byline?

Jeff Gordinier Learned Life Lessons While Traveling with René Redzepi for His New Book

By Gabriella Gershenson
plateonline.com — As I’m driving to meet Jeff Gordinier at his home, I come across a feature of suburban planning I’ve never seen before: a perilously narrow one-way underpass that requires you to come to a full stop and wait while another car passes through. It’s a small inconvenience, but also a reminder, maybe, to slow down, or else.
Jul 10, 2019 Open in Who Shared Wrong byline?

No Animals Were Harmed in the Making of This Steak

By Gabriella Gershenson
tabletmag.com — Lab-grown meat has the potential to address issues from climate change to animal welfare. But is it kosher? June 11, 2019 • 12:00 AM Last January, during a meet-and-greet of American food professionals and Israeli tech entrepreneurs at the headquarters of Start-Up Nation Central in Tel Aviv, I met Didier Toubia, co-founder and CEO of Aleph Farms. Toubia, a bespectacled fellow wearing a yarmulke, spoke with a French accent, lending himself an air of culinary credibility—a good thing, seeing...
Jun 11, 2019 Open in Who Shared Wrong byline?

Make This Green Lasagne

By Gabriella Gershenson
heated.medium.com — I never really got the concept of “cooking together.” The image that comes to mind is the cliché rom-com scene where the hot guy stirs a pot of his special sauce and gives his girlfriend a taste from a wooden spoon, making her go “mmmm.”Then I met my future husband, and we started doing our version of “cooking together,” which mostly means cooking for each other. When we cook together, a natural division of labor occurs. I’m good at mise en place, and I like to bake.
May 14, 2019 Open in Who Shared Wrong byline?

Pressed Magic

By Gabriella Gershenson
saveur.com — If you'd asked me a year ago, I would have told you that the best Cuban sandwich I ever had was in, of all places, Cambridge, Massachusetts. My sister and I were roommates at the time living in nearby Somerville.
May 13, 2019 Open in Who Shared Wrong byline?

The Kitchen Tool We’re Coveting Right Now

By Gabriella Gershenson
wsj.com — ANYTHING CAN BE done elegantly—even grinding spices. With a twist of the wrist the Skeppshult Cast Iron Spice Mill, a little tool with brute strength, pulverizes peppercorns, coriander, cardamom... you name it. You’ll find the device, with its handsome walnut lid, in two sizes at the online store of food media company Milk Street, curated by founder Christopher Kimball. An infatuation with DIY spice blends made the Skeppshult his go-to.
May 10, 2019 Open in Who Shared Wrong byline?

Even Novices Can Bake a Bribery Cake

By Gabriella Gershenson
heated.medium.com — Inspired by an Australian baking book from the ’80s, Simple Cakes gets creative with occasionsAll photos: Nicole Franzen“I’m trying to get that cake in your mouth as soon as possible,” writes Odette Williams, apron designer, Brooklyn resident, Australia native, and cake enabler. Her new cookbook, Simple Cake, is based on a few fundamental tenets: You can have cake every day. Baking doesn’t have to be a big deal. And cake has the power to make the people in your life, including you, happy.
May 02, 2019 Open in Who Shared Wrong byline?

The Land of Milk and Chocolate

By Gabriella Gershenson
tabletmag.com — Israel’s finest chocolatier makes bonbons worthy of the French—in flavors that are pure Israeli April 3, 2019 • 12:00 AM Last January, at the end of a very long, very ambitious dinner cooked for a group of jetlagged visiting culinary luminaries at the Tower of David, a 14th-century citadel in Jerusalem’s Old City, something extraordinary happened: There was room for dessert. As the overfed guests made their way from the dinner table to the exit, a tableau that would be called gluttonous if...
Apr 03, 2019 Open in Who Shared Wrong byline?

Travel guide: Galilee, Israel

By Gabriella Gershenson
valleyscw.com — By Gabriella Gershenson WHERE TO EATAl TanurReina Junction, Upper Nazareth (972/046/014-948). Owned by the family behind Nazareth's El Babour, an old spice market and mill, this casual Arab restaurant offers one of the many fine meals in the region's best dining town. Try the stuffed lamb neck over freekeh, roasted green wheat. Goats with the Wind FarmHar Hashabi, Yodfat (972/505/327-387). Dalia and Amnon Zaldstein run this dairy and restaurant in the hills of the Lower Galilee.
Mar 25, 2019 Open in Who Shared Wrong byline?

At Vic’s in 
New York City, 
Hillary Sterling Hosts a Passover Feast

By Gabriella Gershenson
foodandwine.com — Sterling’s decision to host a Seder on the fifth night of Passover, which lasts for eight days, was inspired by the Seder Hamishi, a ritual adapted by medieval Jews in Spain, Portugal, and Italy, who had been forced to convert to Christianity during the Inquisition. Why is 
this night 
at Vic’s, an Italian restaurant in downtown Manhattan, different from other nights? The bartenders are mixing Manischewitz spritzes as well as the usual Aperol ones.
Mar 18, 2019 Open in Who Shared Wrong byline?

Tested and Approved: The Best Citrus Juicers

By Gabriella Gershenson
epicurious.com — BUY IT: Gourmia Large Citrus Juicer, $70 on AmazonThe Best Budget Juicer: OXO Wooden ReamerIf you’re looking for a manual juicer that simply gets the job done, go with the OXO Wooden Reamer. The $6 reamer is made from solid beech wood and is designed to be perfectly intuitive. Hold its ergonomic handle in one hand and a citrus half in the other, spear the fruit with the tip of the reamer and twist until the juice runs dry.
Mar 13, 2019 Open in Who Shared Wrong byline?

Tested and Approved: The Best Rice Cooker

By Gabriella Gershenson
epicurious.com — It also has some attractive features of its own—a retractable cord and handles on the pot that allow you to safely lift it from the rice cooker while it’s still warm. Like the induction model, it has an intuitive cooking system that self-corrects if your rice or water measurements are off. One small disadvantage of the machine is that the rice cooker only gives you the remaining cooking time when the rice is about 10 minutes from finishing.
Feb 25, 2019 Open in Who Shared Wrong byline?

The Season’s Secret Ingredient: Maple Syrup

By Gabriella Gershenson
wsj.com — OUTSIDE La Cabane d’à Côté, a restaurant less than an hour’s drive from Montreal, a handful of guests, early for their reservation, kill time. They’re sipping beers they’ve brought, chilling what remains of their six-packs in the snow. This cabane à sucre (French for “sugar shack”) in St.-Benoît de Mirabel, Quebec, specializes in the uniquely regional feast that takes place during sugaring season, when the maple sap is flowing. It shows up in nearly every dish on the menu.
Feb 25, 2019 Open in Who Shared Wrong byline?

The Rolls-Royce of Multi-Cookers

By Gabriella Gershenson
wsj.com — Illustration: Matthew Cook By Gabriella Gershenson Feb. 14, 2019 4:05 p.m. ET WE CAN OFFICIALLY stop debating which is better: the heat-conducting prowess of a Dutch oven or the touch-of-a-button convenience of a multi-cooker. Have it both ways with the Musui-Kamado, from the Japanese company Vermicular. The ingenious design sets an enameled cast-iron pot on an induction-heating base.
Feb 14, 2019 Open in Who Shared Wrong byline?

Home is Where the Hearth Is

By Gabriella Gershenson
jamesbeard.org — Photo: John Valls The James Beard Foundation is committed to supporting women in the food and beverage industry, from chefs and restaurateurs to entrepreneurs dreaming up new ways to make our food system more diverse, delicious, and sustainable. Our Women’s Leadership Programs (WLP) presented by Audi, provide training at multiple stages of an individual’s career, from pitching your brand to developing a perspective and policy on human resources.
Feb 07, 2019 Open in Who Shared Wrong byline?

This Weeknight Dinner Makes Its Own Sauce as It Cooks

By Debbie Koenig, Gabriella Gershenson, Becky Hughes, Emily Johnson
epicurious.com — My husband and I have a running joke about sauces. Or, at least, about how much he loves to make sauces for our dinners—and how many extra dishes the making of said sauce creates. (If you're thinking that by "joke," I actually mean "argument": Ding ding ding!) It's not that I don't like sauces; many foods, especially lean proteins, could use a sauce to fully realize their potential. (Think chicken meatballs with a lemony yogurt sauce. Peruvian chicken with a tangy green sauce.
Feb 06, 2019 Open in Who Shared Wrong byline?
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