How To Make Gefilte Fish That Your Guests Will Actually Want To Eat

Video: Throw away your jars of gray fish patties. This Rosh Hashanah, make a terrine that’ll have doubters asking for seconds.

From Challah to Jalapeños, Latin American Jews Redefine a Culinary Heritage

There is no single unifying cuisine, but Jewish food from Central and South America is coming into its own

The Bialy—the Bagel’s Long-Neglected Cousin—Tries for a Comeback

At Kossar’s on the Lower East Side, new owners hope that combining a new look with old recipes will save bialys from extinction

In Israel, Cooperative Restaurants Put Politics on the Menu

They focus on fairness, community, and social justice—rather than profit. And some of the food is pretty good, too.

A British Baker Puts a New Spin on Knafeh, a Classic Arabic Dessert

In his Jaffa café, London native Danny Phillips hopes that savory, sweet, and vegan pastries can bring Arabs and Jews together

Venerable Michigan Deli Traces Its Culinary Roots All the Way to Budapest

Zingerman’s has added a range of Hungarian items—from soups to pastries—to its menu, and now it’s leading European food tours

Kosher Chef Turns Catering Into a Spiritual Practice

Brian Schwadron studied with indigenous healers around the world. Now he’s using what he learned to create wedding banquets.

How To Turn Tomatoes Into an Italian Treat That Tastes Like Candy

Roman Jews have had a long love affair with tomatoes. This recipe for oven-browned ‘pomodori a mezzo’ will show you why.

Will Americans Eat Chocolate for Breakfast? Israelis Already Do.

As Hershey’s pushes its new chocolate spread, longstanding Israeli brand Hashachar Ha’Oleh may finally boost its U.S. sales

South African Cousins Make Wine and Cheese With an Environmental Conscience

Two neighboring wineries share more than family roots and lines of kosher products. They’re also both carbon-neutral.

How To Make a Salad That Captures the Smoky Flavors of the Mediterranean

Video: It starts with a simple grilled eggplant, but the toppings—pomegranate seeds, feta, and tahini—make it a sophisticated dish

From Prisoner to Master Chef: Israeli Restaurateur Avi Levy’s Unlikely Journey

After years behind bars, addicted to drugs, he’s now one of Jerusalem’s top chefs—with a new restaurant set to open

Taking on Tamarind, a Staple of Syrian Jewish Cooking, With Aleppo’s Culinary Ambassador

Cookbook writer Poopa Dweck shares the key to her savory delights

The Jewish History of Pick Salami, Hungary’s Most Iconic Pork Product

Mark Pick may not have eaten the meat that bears his name, but he built a grand synagogue with the profits

Red, Delicious: How Paprika Became Jews’ Favorite Hungarian Spice

Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen

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