Israel’s Desert Blooms—With Strawberries, Carrots, and Herbs—on The Salad Trail

On an agricultural farm in the Negev, visitors learn how to plant their own vegetable gardens for Tu B’Shevat

Not Your Grandmother’s Halva: The Humble Sesame Seed Gets a Makeover

Joyva continues almost a century of market dominance, but two new companies are turning sesame into something trendy

How To Make Dampfnudeln, the Ultimate Dessert for New Year’s Eve

Video: End the year on a sweet note with this Bavarian treat, a simple cake covered with a maple-caramel sauce

How To Make the Ultimate Sufganiyot—Israeli Jelly Doughnuts—for Hanukkah

Video: Make your own miracle of oil by frying up a batch of sugar-coated treats stuffed with apricot jam

You Love Latkes. You Love Brisket. For Hanukkah, Put Your Two Loves Together.

Make a moist brisket, then shred it and add it to your potato pancakes. It’s not what my grandmother used to make. It’s better.

Jewish Polish Food Is Like the Internet, Say the Knights of the Order of the Kishka

Tech-savvy aficionados of cholent and chopped liver defend the honor of Polish cuisine by likening it to advanced technology

Beets Aren’t Just for Borscht Anymore. So Get Back to Your Culinary Roots.

If you hate beets, you probably haven’t had them prepared properly. Here’s a dessert that’ll have you seeing red—in a good way.

Israeli Olive Growers Discover That Thinking Small Can Deliver Big Results

Boutique olive-oil producers gain popularity in Israel, but cheap imported oil—often lower quality—threatens the fledgling industry

It’s Difficult To Be a Foodie When You Can Eat Only at Kosher Restaurants

My family loved eating out together. But when my daughter became Orthodox, almost all our options got crossed off the menu.

Jews From Cochin Bring Their Unique Indian Cuisine to Israeli Diners

On a moshav in southern Israel, the women behind Matamey Cochin keep alive the flavors of an ancient Jewish community

Want To Make Your Ordinary Sandwich Extraordinary? Add a Turnip. Seriously.

Those pink, pickled root vegetables you find at felafel stands are called ‘torshi left’; and you can make some yourself at home

Eating a BLT, Once the Ultimate Taboo Sandwich, Became My Jewish Ritual

I’ve developed an odd relationship with kashrut—one that allows the occasional bit of bacon as a pressure-valve in hard times

Jamie Geller, the ‘Kosher Rachael Ray,’ Dresses Up Simple Family Meals

‘I still don’t like to cook. I love to eat. I love to watch my children eat,’ she says in her new cookbook, ‘Joy of Kosher.’

Even a Struggling Writer Can Dine in Style—When Mom and Dad Pay the Bill

I enjoyed some very expensive restaurants when my parents were treating. But as I approached 30, I wanted to pay my own way.

Wizards of Oz: Six Women From Sydney Cook Up a Rich History of the Diaspora

The ‘Monday Morning Cooking Club’ cookbook gathers more than recipes. It collects Jewish stories from around the world.

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