Southern Comfort

Welcome to Memphis’ World Kosher Barbecue Championship, where thousands of participants get a chance to meld their Southern and Jewish traditions

Roman Holiday

Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.

Farmville

The trend toward local and organic foods has also helped fuel a resurgence in Jewish farming, a seeming oxymoron that actually has a long and deep history in this country

Food Fight

A proposed boycott of Israeli products at the Park Slope Food Coop in Brooklyn, a 38-year-old grocery where political passions run high, is raising worries among its sizable Orthodox Jewish membership

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?

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