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
If you’re buying a kosher turkey, here are a few essential tips for making a perfect Thanksgiving dinner
How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback
Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots
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
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
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.