Tale of Two Treats

Schnecken and rugelach, though often mistaken for each other and both delicious examples of Jewish baking, are pastries with distinct histories and routes to American popularity

On the Towns

Burekas in Florida, hummus in L.A., and elegant Israeli cuisine in Philadelphia: ferreting out the unexpected at restaurants around the country

Sweet and Light

A well-oiled selection of Hanukkah fare—from a new twist on latkes to salads and savory ‘gelt’

Family Ties

Football, food, and the importance of tradition

Fit to Eat

Author Sue Fishkoff reports on the world of kosher food production and consumption

From Babka to Za’atar

Gil Marks is making his encyclopedic knowledge of Jewish food available to the rest of us

Beyond Bagels

In The Encyclopedia of Jewish Food, Gil Marks argues that food is about much more than just eating

Quiches, Kugels, and Couscous

Searching for Jewish cooking in France

Turkish Delights

The mighty culinary reach of the Ottoman Empire

Holey Mission

An American Jew brings bagels back to Vilnius

L’Chaim!

Six kosher wines to spruce up your holiday meals

Kitchen Conversions

Intermarried couples must learn new holiday recipes and traditions

Market Value

With Rosh Hashanah falling earlier than usual, a chef offers holiday dishes built around late-summer produce

Seeing Red

For some people, the best thing about summer is the tomatoes

In Its Prime

Recalling the heyday of the Romanian-Jewish steakhouse

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