Closed Kitchen

On Shabbat, the day of rest, cooking is prohibited. But for a chef-turned-rabbinical student, cooking is key to celebration, and food prepared in advance will never taste as good.

Preserving Summer

The best part of summer is its fresh, delicious fruits and vegetables, especially ripe, juicy tomatoes. You can hold on to the taste of summer by cooking them into a traditional Moroccan Jewish dish.

New Kid

David Tanis, Chez Panisse chef, cookbook author, and now food columnist for the New York Times, is best known for his seasonal cuisine. But this Midwestern-born chef cites Jewish food as his culinary roots.

Kitchen Aid

A philanthropic effort helps low-income immigrant Israeli women build small businesses by cooking the dishes they know best. It’s a good program, and it’s delicious food.

Motor City Cured

Blair Nosan founded the artisanal pickle company Suddenly Sauer, just one of several new businesses channeling locavore enthusiasm to bring a much-needed boost to Detroit and its Jewish community

World Feeder

Einav Gefen got her start at Tel Aviv’s toniest restaurants. As top chef at food giant Unilever, she now has a tougher task: developing frozen dinners that are true to her culinary roots.

Trans Siberian

Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat

Against the Grain

In Israel, milk and eggs are kosher for Passover only when produced by livestock that is chametz-free. A dairy farmer explains how the holiday alters his routine.

Off the Table

After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.

Refill

Specialty cocktails inspired by the Seder plate offer the flavors of Passover with a twist

Eat, Eat

At the Manischewitz kosher-cooking contest, the menu is international, the fanfare is intense, and the presiding judge is the legendary Jacques Pépin. Could kashrut be the ultimate Top Chef challenge?

Unkosher

Restaurants offering dishes like bacon-wrapped matzo balls are garnering praise for embracing Jewish tradition while also rejecting it. But a chef turned rabbinical student suspects they’re just lazy.

Deli Blues

A once-thriving congregation in Greenville, Miss., now can barely gather a minyan on Shabbat, but it’s managed to keep a popular tradition—a deli-luncheon fundraiser—alive for nearly 130 years

Dip of Nations

Garlicky hummus is Israel’s national dish, one that inspires best-selling books, prompted a headline-making heist, and is said to cure physical and mental ailments

Brisket Power

Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.

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