Happy New Year!

A Manhattan bartender devises some Rosh Hashanah cocktails

Brisket Business

Star chef Bill Telepan reinvents the holiday staple

Sophisticated Palate

The cookbooks that reinvented kosher food

Oh, Honey!

A look at Rosh Hashanah’s best sweetener

Milk, Honey, and Figs

A Jerusalem farmers market brings produce across the Green Line

Unkosher Cooking

New York chef Joseph Dobias is best known for the ‘Conflicted Jew’

Of the Earth

Salt, that old standby, gets fancy

The Boiling Point

What Israel’s coffee culture says about the country’s future

Under a Tuscan Sun

A debut novelist talks about love and tomatoes

Sweet Old World

The humble origins of American candy dynasties

Passage to India

The kosher appeal of subcontinental cuisine

Bread and Salt

Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating

Always Coca-Cola, Not Always Kosher

How Coke got its rabbinic stamp of approval

God’s Zagat

Dining with the Deity has its own rules

The Law Won

Hope that love could bend the rules of kosher observance only went so far

Thank You!

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