Go beyond latkes to a whole world of fritters for the holiday
These aren’t your grandmother’s potato pancakes
How I learned to make ‘foul medemes,’ a fava bean-based dish he ate growing up in Cairo
In ‘Candies From Heaven,’ Israeli food writer Gil Hovav recalls his early years in Jerusalem—and the food that meant the most to him
A New World fruit has been incorporated into Old World recipes, with sweet (and sour) results
In Israel, old recipes are deconstructed and transformed into something new
How an Israeli family conquered the Vienna food scene
Episode 111: Emma’s Torch founder Kerry Brodie on empowering refugees in the kitchen, and food blogger Lily Diamond on her new cookbook, Kale and Caramel
Kosher BBQ, sweet potato cheesecake, and fried chicken Shabbat dinner: The city’s restaurants and food festivals blend religious tradition with Southern innovation
How minister’s daughter Melissa Weller became the queen of bagels and babka
This humble pastry is the perfect dish for Simchat Torah. And it’ll cure your hangover, too.
As it gains popularity as a social event, the meal that ends Yom Kippur can sometimes eclipse the holiday itself—but ultimately, it reinforces our sense of community
Long a dull staple of Rosh Hashanah tables, honey cake is having a renaissance, with a wide range of new variations
A mother and daughter bring old recipes back to life in ‘The German-Jewish Cookbook’
My Aunt Eva’s recipe came with my family from Eastern Europe more than a century ago. Today, I bake them in memory of my mother.
‘Second Helpings, Please!’ has been teaching Canadian Jews how to cook—and raising money for charity—for nearly 50 years
Herring curer Eric Moed bids farewell to New York with a photo exhibit about a fish of a different color
And shut up about your Instant Pot
Bino Gabso, better known as Dr. Shakshuka, has the prescription for what ails Tel Aviv’s fast food customers: a recipe he perfected behind bars
Pickling goes far beyond the barrel of half-sours
How to make a perfect cold coup for summer
While some tours take visitors to the Statue of Liberty and the Empire State Building, these guides lead tourists to the city’s best bagels and babkas
Israeli cuisine is the all the rage in New York these days. But it’s missing one key ingredient: nationalism.
Tel Aviv literary events bring together sour food and sour stories, with sweet results
Move over, blintzes. A Romanian dish called malai, made from cornmeal and ricotta cheese, is a new holiday favorite.
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
In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?
The Israeli version of the dish is popping up on menus across the U.S.
The story behind the country’s beloved snack food
How Schockoladenwurst came from Germany to El Salvador, and why this pareve dessert should make its way to your table