The Palomar and Jack’s Wife Freda—two popular Jewish restaurants—bring their recipes and their respective personalities to new cookbooks
Move over, hamantaschen. Queen Esther’s toast is going to turn everything you thought you knew about Purim upside down.
Mirroring a model set decades ago to certify kosher products, American Muslims witness the growth of the ‘Muslim hekhsher’
This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday
Barbecue is giving kosher food a new flavor—and vice versa
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.
Forget the strawberry filling or the sugary toppings. These savory pastries are stuffed with meat, or fish, or cheese. And they make everything else taste like kids’ stuff.
Made with lamb and leeks, savory ‘kiftes’ bring a taste of Macedonia to your holiday table
It’s not quite a cake, not quite a kugel. But this carrot ring, a classic Midwestern recipe from the 1950s, is worthy of a spot on your holiday table.
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.
Every fall, Russian Jewish families go foraging for culinary treasure on Cape Cod
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.