Video: Throw away your jars of gray fish patties. This Rosh Hashanah, make a terrine that’ll have doubters asking for seconds.
There is no single unifying cuisine, but Jewish food from Central and South America is coming into its own
At Kossar’s on the Lower East Side, new owners hope that combining a new look with old recipes will save bialys from extinction
They focus on fairness, community, and social justice—rather than profit. And some of the food is pretty good, too.
In his Jaffa café, London native Danny Phillips hopes that savory, sweet, and vegan pastries can bring Arabs and Jews together
Zingerman’s has added a range of Hungarian items—from soups to pastries—to its menu, and now it’s leading European food tours
Brian Schwadron studied with indigenous healers around the world. Now he’s using what he learned to create wedding banquets.
Roman Jews have had a long love affair with tomatoes. This recipe for oven-browned ‘pomodori a mezzo’ will show you why.
As Hershey’s pushes its new chocolate spread, longstanding Israeli brand Hashachar Ha’Oleh may finally boost its U.S. sales
Two neighboring wineries share more than family roots and lines of kosher products. They’re also both carbon-neutral.
Video: It starts with a simple grilled eggplant, but the toppings—pomegranate seeds, feta, and tahini—make it a sophisticated dish
After years behind bars, addicted to drugs, he’s now one of Jerusalem’s top chefs—with a new restaurant set to open
Cookbook writer Poopa Dweck shares the key to her savory delights
Mark Pick may not have eaten the meat that bears his name, but he built a grand synagogue with the profits
Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen