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Israel’s Best Street Food

Where to find the country’s top cheap eats, from sabich to burekas, fricassee to baguettes—and, yes, hummus and falafel

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How To Make Stuffed Grape Leaves, an Ancient Treat That Crosses Borders

Video: With a splash of lemon juice and a blend of cinnamon, cardamom, and currants, this Armenian recipe is perfect for summer

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Inspiration in the Form of an Empty Freezer

Baking my grandmother’s rugelach helps me hold on to her—and pass on her memory to the next generation

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The Market Maven

‘The Seasonal Jewish Kitchen’ author Amelia Saltsman quite simply is the Santa Monica Farmers Market

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Matzo Ball Soup—and Hold the Eggs

If you want to make matzo balls, you’ve got to break some eggs. Right? Wrong.

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Is Going off Seamless the 21st-Century Version of Keeping Kosher?

A buggy new redesign led one ardent fan of the food-delivery app to grow more mindful of his relationship with his meals

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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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How To Make Fessenjan, a Sweet and Savory Persian Stew

Video: Pomegranates, turmeric, and ground walnuts evoke the flavors of the old Silk Road

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I, Robot Chef

IBM’s supercomputer, Watson, can generate ingenious, original recipes, but does it really understand why humans love food?

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Recovering From a Brain Injury, One Measuring Spoon at a Time

After a burst blood vessel nearly killed her, Jessica Fechtor discovers the restorative power of baking—and receiving—a cake

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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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No Brisket, No Chopped Liver: Recipes for a Meat-Free Jewish Kitchen

‘The Vilna Vegetarian Cookbook’ offers insight into the city’s prewar culinary scene—and pioneering restaurateur Fania Lewando

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Why Shavuot Is Jewish Mother-in-Law’s Day

A convert to Judaism reflects on the Jewish woman who embraced her, and honors her with a holiday recipe

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How To Make Tchav, a Chilled Soup That’s Perfect for Shavuot

Video: This Ukrainian sour sorrel soup is a refreshing way to welcome summer

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Rugelach, an American Treat

While this rolled, filled cookie has its roots in Europe, the version you know and love is a New World creation

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How To Make ‘Brik,’ a Tunisian Treat That’s the Toast of Paris

Video: Fry up these savory snacks at home, and make your own spicy harissa for dipping

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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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Passover’s Kitchen Revelation: Cutting Down on Food Waste

As we remove the chametz from our house, it’s time to reconsider how much food we throw away all year

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Alex Reznik Gets Back to His Roots With a New Kosher Restaurant

The ‘Top Chef’ alumnus and owner of Ditmas in Los Angeles prepares to open Bedford Kitchen in Queens

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How To Make Guava Mandelbrot, a Cuban Twist on a Jewish Classic

Video: The Old World meets the New World in one delicious cookie

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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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For the Love of Braided Bread

The Los Angeles millennials behind Challah Hub take their passion to the streets and mobile platforms

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How To Make Jerusalem Artichoke Soup, a Perfect Antidote to Winter’s Chill

Vegetarian. Vegan. Kosher. Whatever. It’s cold outside. Have some soup. You’ll feel better.

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Kosher Soul Food Brings Together African-American and Jewish Cuisine

Michael Twitty’s complex identity—and a deeper understanding of culinary history—comes through in his cooking

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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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Bread Comes Alive in the Negev Desert

Hadas Meir found her spiritual calling as a baker. Now she hosts workshops about Judaism and bread.

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One Man’s Moby-Dick Is Another Man’s Kugel

I scoured continents and hundreds of kugel recipes for one that felt like a birthright

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How To Make the Ultimate Chopped Liver

Video: Grab the schmaltz, and don’t skimp on the onions when you’re making this uniquely Jewish dish

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Give Your Latkes a Taste of Texas

Hold the applesauce and skip the sour cream. Grab some pico de gallo and wrap your Hanukkah treats in a breakfast taco instead.

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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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