‘Jewish food isn’t something new to Berlin. It thrived here before, and should be here now.’
Mirroring a model set decades ago to certify kosher products, American Muslims witness the growth of the ‘Muslim hekhsher’
This holiday season, make ‘Jødekager,’ a Snickerdoodle-esque cookie made by Jewish bakeries in Copenhagen since the 17th Century
Lebkuchen have long been a Christmas treat in Germany. But for two Jewish families fleeing the Nazis, these cookies offered hope for the future in a new country.
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.
Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.
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.
The Central American capital’s Jewish community is still relatively small, but the restaurant scene offers an unusually large range of options
One of the best-selling cookbooks of all time, ‘The Settlement Cook Book’ taught a generation of Jewish immigrants about their new country
In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)
Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday
After decades of decline, the independent stores that remain have to find new ways to survive
The owners of Philadelphia’s popular restaurant Zahav share their recipes—and personal stories—in a new cookbook
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
Ringing in the Jewish New Year with an artisanal tahini and honey spread
There is no single unifying cuisine, but Jewish food from Central and South America is coming into its own
Zingerman’s has added a range of Hungarian items—from soups to pastries—to its menu, and now it’s leading European food tours
Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen
From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile
‘The Sturgeon Queens’ documents 100 years of the iconic appetizing shop
Joyva continues almost a century of market dominance, but two new companies are turning sesame into something trendy
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?
Sick of gray balls of mystery fish floating in jelly? Think outside the jar, and try a Sephardic recipe instead.
Food writer Michael Ruhlman develops a taste for Jewish cuisine’s key ingredient in The Book of Schmaltz