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?
Kitchen Talks events allow migrants from Eritrea, Sudan, and elsewhere to share their recipes, and break down cultural barriers
Craft-beer producers and home brewers hope to foster a domestic beer culture that mirrors Israel’s wine culture
Forget cheap hummus shops. Arabic cuisine is coming into its own in Israel, as fine dining for Arabs and Jews alike.