Melting Pot

Iraqi-style soup dumplings seem somehow authentic, the embodiment of a less clichéd, more complex Israel—but it turns out they, too, are hybrids

Meatless Moses

What does Maimonides have to do with vegan food? A new restaurant in Brooklyn draws unexpected inspiration from the medieval Jewish scholar.

House Rules

Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers

French Twist

A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France

Bake Off

From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes

Silk Road Food

Bukharian Jews in Queens, N.Y., mostly émigrés from the Soviet Union, brought with them a cuisine that mixes the polyglot flavors of Central Asia

Cuts Above

A back-to-the-earth Colorado couple raises top-quality, heritage-bred livestock to produce kosher, organic, premium cuts of beef and lamb

Dough Boy

After stints working in graphic design and pizza-making, Noah Wildman found his true culinary calling in making a better knish

Hot Stuff

A brief guide to knishes in the United States

Family Feast

Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes

Pursuit of Poppyness

My father loved my grandmother’s poppy-seed cookies, or mohn kichlach, but she never made them for me. Could I duplicate her recipe?

Posh Spice

Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants

Unholy Wafers

At first Oreos were an unkosher, forbidden temptation. Then they became just another unhealthy cookie.

Discomfort Food

A popular cookbook, Recipes Remembered, pairs Holocaust survival stories with survivors’ recipes, an awkward pairing of pleasure and horror

Earth Mother

Myra Goodman, co-founder of Earthbound Farm, is the Brooklyn-born daughter of Holocaust survivors and an unlikely organic-food pioneer

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