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Searching for the Golden Egg

Eyerlekh—unlaid eggs found inside slaughtered hens—were a Jewish delicacy. Now they’re hard to find. So I went on an egg hunt.

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A Passover Miracle: Turning Matzo Into Candy

The bread of affliction never tasted so good, thanks to Marcy Goldman’s recipe for caramel-covered buttercrunch

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Savory Hamantaschen Recipes to Spice up Purim

An excerpt from Leah Koenig’s new cookbook, Modern Jewish Cooking

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Putting More Than Smoked Meat and Wood-Fired Bagels on Montreal’s Menu

The Wandering Chew’s pop-up dinners showcase a diverse world of Jewish cooking, from Iraqi kubbeh to Mexican gefilte fish

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A Veteran Food Critic’s Culinary Treasure Map—and Autobiography

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

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A Moroccan Feast for Hanukkah: Hold the Latkes

From chicken fritters to honey-drizzled fried dough, a Moroccan menu gives the holiday a unique flavor

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A Halva-Inspired Recipe for Rosh Hashanah

Ringing in the Jewish New Year with an artisanal tahini and honey spread

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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

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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

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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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Philadelphia’s Jewish Dining Scene Steps Into the Big Leagues

From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile

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New Film Tells the Story of New York’s Russ & Daughters

‘The Sturgeon Queens’ documents 100 years of the iconic appetizing shop

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Not Your Grandmother’s Halva: The Humble Sesame Seed Gets a Makeover

Joyva continues almost a century of market dominance, but two new companies are turning sesame into something trendy

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Israeli Chefs Bring a New Spin on Middle Eastern Food to America

Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?

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Beyond Gefilte Fish

Sick of gray balls of mystery fish floating in jelly? Think outside the jar, and try a Sephardic recipe instead.

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The Finest of the Fats

Food writer Michael Ruhlman develops a taste for Jewish cuisine’s key ingredient in The Book of Schmaltz

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To Brine or Not To Brine: Cooking Kosher Turkey for Thanksgiving

If you’re buying a kosher turkey, here are a few essential tips for making a perfect Thanksgiving dinner

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The Classic Kiddush Trio

How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback

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Cooking Up Spain’s Jewish Past

Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots

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Silk Road Food

Bukharian Jews in Queens, N.Y., mostly émigrés from the Soviet Union, brought with them a cuisine that mixes the polyglot flavors of Central Asia

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Farmville

The trend toward local and organic foods has also helped fuel a resurgence in Jewish farming, a seeming oxymoron that actually has a long and deep history in this country

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Off the Table

After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.