Just in time for Rosh Hashanah, Israel’s annual honey festival shines a light on the variety of sweet products being produced—as well as the challenges facing the country’s beekeepers
Over apples and honey? This Rosh Hashanah, cook with carrots to symbolize your hopes for the coming year.
When I tried making a treasured family recipe, I decided it needed some revisions. This Rosh Hashanah, I’ll honor my great-grandmother by updating her recipe.
Whether it’s to work or to play, Israeli life is built around coffee. Here are some of the best places to refuel.
Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.
Communist attitudes about religion and food turned this versatile dish into a dull spread. Now it has returned to its former glory.
Published 80 years ago, Palestine’s first Jewish cookbook brought politics into the kitchen, along with new ideas about Jewish food and vegetarian cuisine
How to make a raspberry-filled Polish dessert that’s journeyed across international borders
Just in time for the Olympics in Rio de Janeiro, cook up this rich Brazilian fish stew
A postcard leads to a discovery of a Jewish family’s lost vineyard in Hungary
A new lawsuit challenges Israeli rules for kosher meat, calling them a corrupt windfall for the Orthodox rabbinate
How to make a chilled Hungarian soup that’s perfect for summer
Food allergies mean I can’t indulge in blintzes and cheesecake. But there are other ways to celebrate the holiday—and find community.
The Central American capital’s Jewish community is still relatively small, but the restaurant scene offers an unusually large range of options
This Azerbaijani vegetarian salad is a harbinger of summer anywhere in the world
For Lag Ba’Omer, a delicious way to celebrate today’s delicate harmony between Jews and Italians
One of the best-selling cookbooks of all time, ‘The Settlement Cook Book’ taught a generation of Jewish immigrants about their new country
Eating this traditional dish made from taro root is a perfect way to express what it means to be a Jew in Hawai‘i. Plus, it’s kosher for Passover.
It’s kosher for Passover. So, forget that dry sponge cake and that can of macaroons. Here’s a Lithuanian dessert that’ll make you wish the holiday lasted for more than eight days.
My grandmother Fanny made my favorite Passover dessert. I’ve been searching for the recipe for decades. Now I’ve finally found it—sort of.
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.)
A Jewish women’s ritual gets its guy on
A French twist on a New York classic
Veganism in Israel is taking hold among the Orthodox, who use textual sources to argue against all meat consumption
There’s no more pleasurable way to support Israel than to enjoy the exceptional wines made in Judea and Samaria. Here are three of the best.
Filled with figs, dates, pomegranates, and olives, it’s perfect for Tu B’Shevat—or any time of year
Thousands of Jerusalem’s non-Jewish tourists pay to enjoy a special meal they can’t find in any restaurant: Friday night dinner in a Jewish home
In an Israeli restaurant in Philadelphia, an epiphany about Jews, food, and history
OK, it’s not technically bacon. It’s made from beef, or lamb, or turkey—or it could be vegetarian. But whatever’s in kosher imitation bacon, sales are sizzling.
Rachel Raj’s flodni—a layer cake filled with fruit, nuts, and poppy seeds—has made her a household name across Hungary