It Is Risen

At the end of Passover festival known as Mimouna, Moroccan Jews return to yeasty treats in grand style

Paste Test

Comparing charosets—the date, nut, and wine concoction that sweetens the seder

Passover Pancake

This Passover, Daniel Boulud is borrowing a food staple from a different holiday

Crash Course

Invited to a seder, a non-Jew quickly learns everything he can about making a kosher-for-Passover recipe

Top Hamantashen

After a painstaking survey, Tablet Magazine awards title for nation’s tastiest triangular treat

Friday Night Wonderland

Making Palestinian chicken and Moroccan challah for a Shabbat dinner with Alice Waters

High on the Hog

The national infatuation with pork has reached Jewish cuisine, prohibitions notwithstanding

Tu B’Chef

A ‘Top Chef’ star takes on Tu B’Shevat

Beyond Goulash

A hungry reporter samples the hearty cuisine of Jewish Budapest

Hunger Pangs

Vegetarianism grew too limiting for one writer, but kashrut, at least as she interprets it, never did

Brisket Bolognese

Edda Servi Machlin introduced Italian-Jewish cooking to America

Fat Camp

Once a staple but long out of fashion, schmaltz makes a comeback

Sukkot’s Salad

A star chef tries his hand at giving the holiday a signature dish

Absolute Citron

A look at the etrog, the lemony fruit that helps define Sukkot

Fast Food

Advice from rabbis and a nutritionist on what to eat when you won’t be eating

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