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.
The ‘Monday Morning Cooking Club’ cookbook gathers more than recipes. It collects Jewish stories from around the world.
Old family recipes—from Morocco, Iraq, or Poland—in a new context offer a new range of options for Israeli restaurants
Video: This American twist on a traditional Jewish recipe will help get your new year off to a sweet-and-sour start
‘The nostalgia is real, but so is the revulsion for the regime,’ writes Anya Von Bremzen in ‘Mastering the Art of Soviet Cooking’
How to enjoy the traditional meals you love on the High Holidays without sacrificing good nutrition—or splitting your pants
The value of Jewish laws regulating sex is evident in the honeybees that produce the honey we use to sweeten our new year
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
Meet Janice Bluestein Longone, the woman behind one of the most important collections of American culinary ephemera
In ‘Nosh on This,’ a husband and wife create a cookbook with gluten-free recipes for everything from rugelach to hamantashen
Chinese food has long been a staple, but now Israeli restaurants offer dishes from Thailand, Japan, Vietnam, and India
Three distinctive bars in the Holy City showcase local ingredients and characters. Just don’t call the bartenders ‘mixologists.’
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?