Kosher food is becoming an option at a growing number of schools, from Hillels to dining halls to restaurants
On an agricultural farm in the Negev, visitors learn how to plant their own vegetable gardens for Tu B’Shevat
Joyva continues almost a century of market dominance, but two new companies are turning sesame into something trendy
Video: End the year on a sweet note with this Bavarian treat, a simple cake covered with a maple-caramel sauce
Video: Make your own miracle of oil by frying up a batch of sugar-coated treats stuffed with apricot jam
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.
Tech-savvy aficionados of cholent and chopped liver defend the honor of Polish cuisine by likening it to advanced technology
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.
Boutique olive-oil producers gain popularity in Israel, but cheap imported oil—often lower quality—threatens the fledgling industry
My family loved eating out together. But when my daughter became Orthodox, almost all our options got crossed off the menu.
On a moshav in southern Israel, the women behind Matamey Cochin keep alive the flavors of an ancient Jewish community
Those pink, pickled root vegetables you find at felafel stands are called ‘torshi left’; and you can make some yourself at home
I’ve developed an odd relationship with kashrut—one that allows the occasional bit of bacon as a pressure-valve in hard times
‘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.’
I enjoyed some very expensive restaurants when my parents were treating. But as I approached 30, I wanted to pay my own way.