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
For 70 years, Tel Aviv restaurant Keton has attracted the country’s top artists and thinkers with its old-school Ashkenazi fare
Growing up in Australia, I loved almost all traditional Ashkenazi dishes. But Hanukkah’s greasy potato pancakes have always left me cold.
Make a batch of keftes—sweet-and-sour Syrian meatballs with cherries and tamarind
Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday
When Ziporah Rothkopf left Korea, she changed her name, religion, and way of life. But she took her palate with her.
After decades of decline, the independent stores that remain have to find new ways to survive
Food helped unite Israel—and today also exposes divisions within the country, as Yael Raviv explains in her new book
While your neighbors are using theirs to make jack o’ lanterns for Halloween, put yours to better use—fill it with a rich Argentinian stew
How WWII changed the way America thought about deli
The owners of Philadelphia’s popular restaurant Zahav share their recipes—and personal stories—in a new cookbook
On Hoshana Rabbah, as the High Holidays’ period of judgment comes to a conclusion, give your chicken soup a taste of something meaningful
Food expert Uri Mayer-Chissick leads foraging tours in Israel to help preserve the region’s agricultural and culinary history
Try Greek thyme honey—dip your apples in it, or make a special baklava—for a truly sweet new year
Video: Use a different ‘new fruit’ and try this Italian plum tart
Where to find the country’s top cheap eats, from sabich to burekas, fricassee to baguettes—and, yes, hummus and falafel