It was cooking that made me embrace being Jewish
Ep. 127: Israeli food personality Gil Hovav on his new memoir and historian Alan Robert Ginsberg on the lost 1925 film Salome of the Tenements
Not the most popular, or the tastiest. The most Jewish.
According to legend, the pork-free ‘alheira’ chorizo was created as a way for Jews to hide their identity. Whether or not that history has been exaggerated, it’s an important part of how Portugal is now wrestling with its Jewish past.
When my mother-in-law died, the job of making cookies for Purim fell to me
This baked pasta dish, a favorite of Italian Jews, makes the perfect meal for Purim—or any special occasion
There’s more to life than garlic powder. Jewish cooks around the globe use a variety of flavors to make their food distinctive. Here’s your primer, from A to Z.
Ep. 125: Everybody Loves Raymond creator Phil Rosenthal’s new food series and DoubleX Gabfest co-host June Thomas on the future of podcasting
As an experiment, I gave up Googling recipes and relied instead on an old cookbook from my mother’s shelf, ‘How to Cook Like a Jewish Mother.’ The results were delicious.
Is the Big Apple ready for the Big Pita?
Tired of the same old roast chicken? Try chraime, a spicy fish dish that’s a Friday night staple for Jews from North Africa.
While holiday and Shabbat specialties fill Jewish cookbooks, we often forget the pleasures of seemingly ordinary, everyday food—like egg noodles with cottage cheese
Gluten-free? Marzipan? Tomato and basil? Rainbow? Challah bakers are taking the Friday-night staple to new places.
Farewell to Orna and Ella, an oasis of sanity soon to shut down
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