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As American as Pot Roast and Potato Salad

One of the best-selling cookbooks of all time, ‘The Settlement Cook Book’ taught a generation of Jewish immigrants about their new country

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Poi Story

Eating this traditional dish made from taro root is a perfect way to express what it means to be a Jew in Hawai‘i. Plus, it’s kosher for Passover.

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How Is This Cheesecake Different From All Other Cheesecakes?

It’s kosher for Passover. So, forget that dry sponge cake and that can of macaroons. Here’s a Lithuanian dessert that’ll make you wish the holiday lasted for more than eight days.

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Remembrance of Honey Cakes Past

My grandmother Fanny made my favorite Passover dessert. I’ve been searching for the recipe for decades. Now I’ve finally found it—sort of.

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Yiddish Flavor

In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)

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Challah and the Men Who Bake It

A Jewish women’s ritual gets its guy on

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How To Make a New Kind of Black-and-White Cookie

A French twist on a New York classic

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Life After Brisket

Veganism in Israel is taking hold among the Orthodox, who use textual sources to argue against all meat consumption

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Want To Fight BDS? Drink Up.

There’s no more pleasurable way to support Israel than to enjoy the exceptional wines made in Judea and Samaria. Here are three of the best.

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How To Make a Salad That Brings Together the Flavors of Ancient Israel

Filled with figs, dates, pomegranates, and olives, it’s perfect for Tu B’Shevat—or any time of year

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You Don’t Have To Be Jewish To Love Shabbat Dinner

Thousands of Jerusalem’s non-Jewish tourists pay to enjoy a special meal they can’t find in any restaurant: Friday night dinner in a Jewish home

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Pride, Peoplehood, and Pitas

In an Israeli restaurant in Philadelphia, an epiphany about Jews, food, and history

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Bacon Goes Kosher

OK, it’s not technically bacon. It’s made from beef, or lamb, or turkey—or it could be vegetarian. But whatever’s in kosher imitation bacon, sales are sizzling.

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Budapest’s Top Pastry Chef Gives Christmas a Jewish Flavor

Rachel Raj’s flodni—a layer cake filled with fruit, nuts, and poppy seeds—has made her a household name across Hungary

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Matzo Balls on the Mediterranean

For 70 years, Tel Aviv restaurant Keton has attracted the country’s top artists and thinkers with its old-school Ashkenazi fare

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The Trouble With Latkes

Growing up in Australia, I loved almost all traditional Ashkenazi dishes. But Hanukkah’s greasy potato pancakes have always left me cold.

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How To Put a Syrian Spin on Your Hanukkah Feast

Make a batch of keftes—sweet-and-sour Syrian meatballs with cherries and tamarind

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Thanksgiving Dinner, With a Side of Cholent

Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday

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Seoul Food in the Holy Land

When Ziporah Rothkopf left Korea, she changed her name, religion, and way of life. But she took her palate with her.

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Kosher Butchers on the Chopping Block

After decades of decline, the independent stores that remain have to find new ways to survive

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Falafel Nation

Food helped unite Israel—and today also exposes divisions within the country, as Yael Raviv explains in her new book

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Beef Up Your Pumpkin

While your neighbors are using theirs to make jack o’ lanterns for Halloween, put yours to better use—fill it with a rich Argentinian stew

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Send a Salami to Your Boy in the Army

How WWII changed the way America thought about deli

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Bringing Israeli Cuisine to American Kitchens

The owners of Philadelphia’s popular restaurant Zahav share their recipes—and personal stories—in a new cookbook

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Move Over, Matzo Balls. Here Come Kreplach, the Metaphysical Dumplings.

On Hoshana Rabbah, as the High Holidays’ period of judgment comes to a conclusion, give your chicken soup a taste of something meaningful

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Eat Like a Local

Food expert Uri Mayer-Chissick leads foraging tours in Israel to help preserve the region’s agricultural and culinary history

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A Honey Like No Other

Try Greek thyme honey—dip your apples in it, or make a special baklava—for a truly sweet new year

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How To Make a Rosh Hashanah Dessert That’s Not Just Apples and Honey

Video: Use a different ‘new fruit’ and try this Italian plum tart

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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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