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Preserving a Jewish Culinary Tradition

Pickling goes far beyond the barrel of half-sours

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Tish, a Series of Pop-Up Klezmer-Themed Sing-Along Dinners, Is the Latest Rage in France

A little knish, a little violin, and a little vodka get the party started

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A Taste of Jewish New York

While some tours take visitors to the Statue of Liberty and the Empire State Building, these guides lead tourists to the city’s best bagels and babkas

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Pastries, Filled With History

In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?

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Star Israeli Chef Meir Adoni Opens New Middle-Eastern Restaurant in NYC

Nur features honey and garlic challah, gefilte shrimp, and a brain fricassee sandwich on a butter croissant with harissa and pickled egg

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Cook Like Your Bubbe

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.

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A Festive Seder Meal—With a Side of Rice and Beans

As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand

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Joan Nathan Maps Out the World of Jewish Food

Her new cookbook, King Solomon’s Table, collects recipes from around the globe—and across the centuries

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From the Menu to Your Kitchen

The Palomar and Jack’s Wife Freda—two popular Jewish restaurants—bring their recipes and their respective personalities to new cookbooks

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Jewish Food Fest in Berlin Showcases the Cuisine of the City’s Burgeoning Jewish Community

‘Jewish food isn’t something new to Berlin. It thrived here before, and should be here now.’

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The Rise of Halal-Certified Food

Mirroring a model set decades ago to certify kosher products, American Muslims witness the growth of the ‘Muslim hekhsher

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Denmark’s Jewish Christmas Cookie

This holiday season, make ‘Jødekager,’ a Snickerdoodle-esque cookie made by Jewish bakeries in Copenhagen since the 17th Century

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The Christmas Cookie That Changed Jewish Lives

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.

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Green Bean Casserole’s Jewish Pedigree

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.

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The Best of Bread

Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.

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Going ‘Crazy’ for Jewish Food

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.

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Kosher Food Booms in Panama City

The Central American capital’s Jewish community is still relatively small, but the restaurant scene offers an unusually large range of options

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As American as Pot Roast and Potato Salad

One of the best-selling cookbooks of all time, ‘The Settlement Cook Book’ taught a generation of Jewish immigrants about their new country

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Yiddish Flavor

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.)

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Thanksgiving Dinner, With a Side of Cholent

Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday

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Kosher Butchers on the Chopping Block

After decades of decline, the independent stores that remain have to find new ways to survive

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Bringing Israeli Cuisine to American Kitchens

The owners of Philadelphia’s popular restaurant Zahav share their recipes—and personal stories—in a new cookbook

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Jewish Chefs Bring Their Culinary Heritage Into the Kitchen

At restaurants around the country, Jewish flavors and recipes are reshaping what’s on the menu

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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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