Specialty cocktails inspired by the Seder plate offer the flavors of Passover with a twist

At the Manischewitz kosher-cooking contest, the menu is international, the fanfare is intense, and the presiding judge is the legendary Jacques Pépin. Could kashrut be the ultimate Top Chef challenge?

Restaurants offering dishes like bacon-wrapped matzo balls are garnering praise for embracing Jewish tradition while also rejecting it. But a chef turned rabbinical student suspects they’re just lazy.

A once-thriving congregation in Greenville, Miss., now can barely gather a minyan on Shabbat, but it’s managed to keep a popular tradition—a deli-luncheon fundraiser—alive for nearly 130 years

Garlicky hummus is Israel’s national dish, one that inspires best-selling books, prompted a headline-making heist, and is said to cure physical and mental ailments

Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.

Schnecken and rugelach, though often mistaken for each other and both delicious examples of Jewish baking, are pastries with distinct histories and routes to American popularity

Burekas in Florida, hummus in L.A., and elegant Israeli cuisine in Philadelphia: ferreting out the unexpected at restaurants around the country

A well-oiled selection of Hanukkah fare—from a new twist on latkes to salads and savory ‘gelt’

Football, food, and the importance of tradition

Author Sue Fishkoff reports on the world of kosher food production and consumption

Gil Marks is making his encyclopedic knowledge of Jewish food available to the rest of us