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A Sweet Way to Ring in Thanksgiving

It’s not quite a cake, not quite a kugel. But this carrot ring, a classic Midwestern recipe from the 1950s, is worthy of a spot on your holiday table.

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Green Bean Casserole’s Jewish Pedigree

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.

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Picking Mushrooms in America: A Jewish Immigrant Tradition

Every fall, Russian Jewish families go foraging for culinary treasure on Cape Cod

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Keeping the Honey in the Land of Milk and Honey

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

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How to Have a Sweet New Year—Moroccan Style

Over apples and honey? This Rosh Hashanah, cook with carrots to symbolize your hopes for the coming year.

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Not Quite My Great-Grandmother’s Apple Cake

When I tried making a treasured family recipe, I decided it needed some revisions. This Rosh Hashanah, I’ll honor my great-grandmother by updating her recipe.

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From the Ground Up

Whether it’s to work or to play, Israeli life is built around coffee. Here are some of the best places to refuel.

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The Best of Bread

Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.

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How ‘Jewish Eggs’ Regained Their Place in Hungary’s Kitchens

Communist attitudes about religion and food turned this versatile dish into a dull spread. Now it has returned to its former glory.

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An Early Taste of Zionism

Published 80 years ago, Palestine’s first Jewish cookbook brought politics into the kitchen, along with new ideas about Jewish food and vegetarian cuisine

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The Tart That Went Around the World

How to make a raspberry-filled Polish dessert that’s journeyed across international borders

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Brazil in a Bowl

Just in time for the Olympics in Rio de Janeiro, cook up this rich Brazilian fish stew

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In Wine, Truth

A postcard leads to a discovery of a Jewish family’s lost vineyard in Hungary

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What’s Your Beef?

A new lawsuit challenges Israeli rules for kosher meat, calling them a corrupt windfall for the Orthodox rabbinate

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Life Is a (Soup) Bowl of Cherries

How to make a chilled Hungarian soup that’s perfect for summer

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Shavuot Without the Cheese

Food allergies mean I can’t indulge in blintzes and cheesecake. But there are other ways to celebrate the holiday—and find community.

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Kosher Food Booms in Panama City

The Central American capital’s Jewish community is still relatively small, but the restaurant scene offers an unusually large range of options

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How To Make ‘Eggplant Caviar’

This Azerbaijani vegetarian salad is a harbinger of summer anywhere in the world

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A Frittata That’s Fit for a Picnic

For Lag Ba’Omer, a delicious way to celebrate today’s delicate harmony between Jews and Italians

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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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