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A Dish That’s Perfect for Shavuot—or Breakfast Any Time

Move over, blintzes. A Romanian dish called malai, made from cornmeal and ricotta cheese, is a new holiday favorite.

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All Shakshuk Up

Episode 90: Jack’s Wife Freda co-owner Maya Jankelowitz on bringing South African Israeli comfort food to New York City, and JTS professor Barry Holtz on Rabbi Akiva’s life and legacy

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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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Schnitzel Conquers the World

The Israeli version of the dish is popping up on menus across the U.S.

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Israelis Go Nuts for Bamba

The story behind the country’s beloved snack food

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This Sausage Is Kosher—Because It’s Made of Chocolate

How Schockoladenwurst came from Germany to El Salvador, and why this pareve dessert should make its way to your table

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Becoming a ‘Proper Jew’ in the Kitchen

After I converted to Judaism, I learned how to make gefilte fish—two different ways, from two different women

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My Mother’s Matzo Brei

In an excerpt from his new memoir, Peter Gethers tries making an old Passover favorite

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The Bagel Show

Episode 85: New York vs. Montreal bagels, intrepid bagel makers from Cleveland to Australia, plus Israel’s beigale scene

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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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The Instant Pot Is the Kitchen Gadget You Need This Passover

More flavor in a fraction of the time? Now that’s going from bondage to freedom.

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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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A Purim Treat That’s Fit for a Queen

Move over, hamantaschen. Queen Esther’s toast is going to turn everything you thought you knew about Purim upside down.

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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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A Tu B’Shevat Recipe That Brings the World Together

This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday

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Kosher Food Goes Up in Smoke

Barbecue is giving kosher food a new flavor—and vice versa

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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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Savory Sufganiyot Offer a Different Taste of Hanukkah

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.

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Fry Up Something New for Hanukkah

Made with lamb and leeks, savory ‘kiftes’ bring a taste of Macedonia to your holiday table

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A Sweet Way to Ring in Thanksgiving

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.

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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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Picking Mushrooms in America: A Jewish Immigrant Tradition

Every fall, Russian Jewish families go foraging for culinary treasure on Cape Cod

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Keeping the Honey in the Land of Milk and Honey

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

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How to Have a Sweet New Year—Moroccan Style

Over apples and honey? This Rosh Hashanah, cook with carrots to symbolize your hopes for the coming year.

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Not Quite My Great-Grandmother’s Apple Cake

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.

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From the Ground Up

Whether it’s to work or to play, Israeli life is built around coffee. Here are some of the best places to refuel.

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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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How ‘Jewish Eggs’ Regained Their Place in Hungary’s Kitchens

Communist attitudes about religion and food turned this versatile dish into a dull spread. Now it has returned to its former glory.

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An Early Taste of Zionism

Published 80 years ago, Palestine’s first Jewish cookbook brought politics into the kitchen, along with new ideas about Jewish food and vegetarian cuisine

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