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
Herring curer Eric Moed bids farewell to New York with a photo exhibit about a fish of a different color
And shut up about your Instant Pot
Bino Gabso, better known as Dr. Shakshuka, has the prescription for what ails Tel Aviv’s fast food customers: a recipe he perfected behind bars
Pickling goes far beyond the barrel of half-sours
How to make a perfect cold coup for summer
While some tours take visitors to the Statue of Liberty and the Empire State Building, these guides lead tourists to the city’s best bagels and babkas
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