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.

Israeli Chefs Go Back to Their Roots To Find Inspiration in the Kitchen

Old family recipes—from Morocco, Iraq, or Poland—in a new context offer a new range of options for Israeli restaurants

The Ultimate Stuffed Cabbage—a Perfect One-Pot Dinner for Sukkot

Video: This American twist on a traditional Jewish recipe will help get your new year off to a sweet-and-sour start

Recalling a Childhood in the Soviet Union, Through a Series of Family Meals

‘The nostalgia is real, but so is the revulsion for the regime,’ writes Anya Von Bremzen in ‘Mastering the Art of Soviet Cooking’

You Can Have Your Brisket and Eat It, Too: Staying Healthy for the Holidays

How to enjoy the traditional meals you love on the High Holidays without sacrificing good nutrition—or splitting your pants

Learning About the Birds and the Bees—and the Jews—on Rosh Hashanah

The value of Jewish laws regulating sex is evident in the honeybees that produce the honey we use to sweeten our new year

How To Bake the Ultimate Challah—for Rosh Hashanah or Anytime

Video: A round loaf of bread is a traditional part of a menu for the Jewish New Year, but you should still braid the dough

Not a Chef, Not a Restaurateur, but an Expert on Jewish Culinary Literature

Meet Janice Bluestein Longone, the woman behind one of the most important collections of American culinary ephemera

How To Bake Jewish Treats Just Like Mom Used To Make—Minus the Gluten

In ‘Nosh on This,’ a husband and wife create a cookbook with gluten-free recipes for everything from rugelach to hamantashen

Culinary Revolution Brings the Flavor of the Far East to the Middle East

Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India

Drinking in Jerusalem: A Love Story. No, a Tragedy. No, an Adventure.

Three distinctive bars in the Holy City showcase local ingredients and characters. Just don’t call the bartenders ‘mixologists.’

Israeli Chefs Bring a New Spin on Middle Eastern Food to America

Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?

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