Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday
When Ziporah Rothkopf left Korea, she changed her name, religion, and way of life. But she took her palate with her.
After decades of decline, the independent stores that remain have to find new ways to survive
Food helped unite Israel—and today also exposes divisions within the country, as Yael Raviv explains in her new book
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
How WWII changed the way America thought about deli
The owners of Philadelphia’s popular restaurant Zahav share their recipes—and personal stories—in a new cookbook
On Hoshana Rabbah, as the High Holidays’ period of judgment comes to a conclusion, give your chicken soup a taste of something meaningful
Food expert Uri Mayer-Chissick leads foraging tours in Israel to help preserve the region’s agricultural and culinary history
Try Greek thyme honey—dip your apples in it, or make a special baklava—for a truly sweet new year
Video: Use a different ‘new fruit’ and try this Italian plum tart
Where to find the country’s top cheap eats, from sabich to burekas, fricassee to baguettes—and, yes, hummus and falafel
Video: With a splash of lemon juice and a blend of cinnamon, cardamom, and currants, this Armenian recipe is perfect for summer
Baking my grandmother’s rugelach helps me hold on to her—and pass on her memory to the next generation
‘The Seasonal Jewish Kitchen’ author Amelia Saltsman quite simply is the Santa Monica Farmers Market
If you want to make matzo balls, you’ve got to break some eggs. Right? Wrong.
A buggy new redesign led one ardent fan of the food-delivery app to grow more mindful of his relationship with his meals
At restaurants around the country, Jewish flavors and recipes are reshaping what’s on the menu
Video: Pomegranates, turmeric, and ground walnuts evoke the flavors of the old Silk Road
IBM’s supercomputer, Watson, can generate ingenious, original recipes, but does it really understand why humans love food?
After a burst blood vessel nearly killed her, Jessica Fechtor discovers the restorative power of baking—and receiving—a cake
Eyerlekh—unlaid eggs found inside slaughtered hens—were a Jewish delicacy. Now they’re hard to find. So I went on an egg hunt.
‘The Vilna Vegetarian Cookbook’ offers insight into the city’s prewar culinary scene—and pioneering restaurateur Fania Lewando
A convert to Judaism reflects on the Jewish woman who embraced her, and honors her with a holiday recipe
Video: This Ukrainian sour sorrel soup is a refreshing way to welcome summer
While this rolled, filled cookie has its roots in Europe, the version you know and love is a New World creation
Video: Fry up these savory snacks at home, and make your own spicy harissa for dipping
The bread of affliction never tasted so good, thanks to Marcy Goldman’s recipe for caramel-covered buttercrunch
As we remove the chametz from our house, it’s time to reconsider how much food we throw away all year
The ‘Top Chef’ alumnus and owner of Ditmas in Los Angeles prepares to open Bedford Kitchen in Queens