Friday night dinner wouldn’t be the same without this Jewish staple. Here’s the tastiest recipe you’ll find.
The Mile End Shabbat Dinner
With star chef Adam Sobel’s recipe, nobody has an excuse for dry, overcooked meat this Rosh Hashanah
Rancho La Puerta’s proprietor pioneered healthy eating. Now she teaches guests how to keep food simple.
Jews have pioneered the premium ice cream craze for 40 years, from Häagen-Dazs to Ben & Jerry’s and beyond
Pulitzer-winning food critic Jonathan Gold on his family, his favorite delis, and what makes food Jewish
A year after the ‘cottage-cheese protests,’ Israel’s boutique cheese-makers face a busy Shavuot
Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country
The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes
Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers
A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France
From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes
A pre-Thanksgiving turkey potluck Shabbat dinner
Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes
Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants
From crispy rice to chickpea dumplings, Persian Jewish cuisine offers new and different ways to celebrate the New Year
Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.
The best part of summer is its fresh, delicious fruits and vegetables, especially ripe, juicy tomatoes. You can hold on to the taste of summer by cooking them into a traditional Moroccan Jewish dish.
Joan Nathan on her old friend, a philanthropic dynamo and wonderful lady
David Tanis, Chez Panisse chef, cookbook author, and now food columnist for the New York Times, is best known for his seasonal cuisine. But this Midwestern-born chef cites Jewish food as his culinary roots.
A philanthropic effort helps low-income immigrant Israeli women build small businesses by cooking the dishes they know best. It’s a good program, and it’s delicious food.
Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat
A sweet matzoh ball for a sweet Passover
Garlicky hummus is Israel’s national dish, one that inspires best-selling books, prompted a headline-making heist, and is said to cure physical and mental ailments
Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.
Schnecken and rugelach, though often mistaken for each other and both delicious examples of Jewish baking, are pastries with distinct histories and routes to American popularity
Burekas in Florida, hummus in L.A., and elegant Israeli cuisine in Philadelphia: ferreting out the unexpected at restaurants around the country
Football, food, and the importance of tradition
Searching for Jewish cooking in France
The mighty culinary reach of the Ottoman Empire