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.

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

Thank You!

Thank you for subscribing to the Tablet Magazine Daily Digest.
Please tell us about you.