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
After I converted to Judaism, I learned how to make gefilte fish—two different ways, from two different women
In an excerpt from his new memoir, Peter Gethers tries making an old Passover favorite
Episode 85: New York vs. Montreal bagels, intrepid bagel makers from Cleveland to Australia, plus Israel’s beigale scene
As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand
Barbecue is giving kosher food a new flavor—and vice versa
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.
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.