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
Intermarried couples must learn new holiday recipes and traditions
For some people, the best thing about summer is the tomatoes
Noshing at the White House, last month and through the years
Shavuot and cheese, past and present
A tour of restaurants in the Holy Land
Comparing charosets—the date, nut, and wine concoction that sweetens the seder
Making Palestinian chicken and Moroccan challah for a Shabbat dinner with Alice Waters