In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?
Nur features honey and garlic challah, gefilte shrimp, and a brain fricassee sandwich on a butter croissant with harissa and pickled egg
Haven’s Kitchen in Manhattan employs an old-world pedagogy: cooking with intuition. The school’s methodology—and recipes—are now collected in a cookbook.
As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand
This holiday season, make ‘Jødekager,’ a Snickerdoodle-esque cookie made by Jewish bakeries in Copenhagen since the 17th Century
This traditional Thanksgiving side dish was the creation of food writer Cecily Brownstone. With a small update, it’s perfect for your holiday table, even if you keep kosher.
Chef Tomás Kalika updated his Polish grandmother’s recipes at Mishiguene, his popular Buenos Aires restaurant. This week he brings his food to New York.
One of the best-selling cookbooks of all time, ‘The Settlement Cook Book’ taught a generation of Jewish immigrants about their new country
Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday
At restaurants around the country, Jewish flavors and recipes are reshaping what’s on the menu
Eyerlekh—unlaid eggs found inside slaughtered hens—were a Jewish delicacy. Now they’re hard to find. So I went on an egg hunt.
The bread of affliction never tasted so good, thanks to Marcy Goldman’s recipe for caramel-covered buttercrunch
An excerpt from Leah Koenig’s new cookbook, Modern Jewish Cooking
The Wandering Chew’s pop-up dinners showcase a diverse world of Jewish cooking, from Iraqi kubbeh to Mexican gefilte fish
Mimi Sheraton on her new book ‘1,000 Foods To Eat Before You Die,’ her mother’s chicken soup, and her least-favorite Jewish dish
From chicken fritters to honey-drizzled fried dough, a Moroccan menu gives the holiday a unique flavor