The Classic Kiddush Trio

How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback

The Ultimate Roast Chicken

Friday night dinner wouldn’t be the same without this Jewish staple. Here’s the tastiest recipe you’ll find.

The Taste of Jerusalem

Yotam Ottolenghi and Sami Tamimi paint a complex portrait of their hometown’s cuisine in a new cookbook

Seven Layers of Heaven

It’s long been a staple of the Jewish bakeries. Now you can make a perfect seven-layer cake at home.

Distilling the Taste of Morocco

David Nahmias keeps a family tradition alive by making mahia, a Moroccan fig brandy, in America

After Sukkot is Over, Don’t Discard That Etrog!

The citron, essential for Sukkot rituals, can be put to many wonderful uses after the holiday

Susan Feniger’s Break-Fast

Forget bagels and cream cheese. Break the Yom Kippur fast in a new way with recipes from a Top Chef master.

Comparing Apples to Apples

Dipping apples in honey for Rosh Hashanah? Here’s a guide to picking the best ingredients for a sweet new year.

Make a Better Brisket

With star chef Adam Sobel’s recipe, nobody has an excuse for dry, overcooked meat this Rosh Hashanah

At Home With Helen Nash

In New Kosher Cuisine, one of the doyennes of kosher home cooking takes her fare in a simpler direction

Bringing Spa Cuisine Home

Rancho La Puerta’s proprietor pioneered healthy eating. Now she teaches guests how to keep food simple.

Ice Cream’s Jewish Innovators

Jews have pioneered the premium ice cream craze for 40 years, from Häagen-Dazs to Ben & Jerry’s and beyond

Kosher Food Goes SoHo Chic

The owners of Jezebel, a new restaurant in Manhattan, try to give kosher cuisine a trendy home downtown

Moscow Goes Kosher

The Russian capital’s recent boom in kosher restaurants shows that kashrut isn’t just for Jews anymore

L.A.’s Jewish Top Foodie

Pulitzer-winning food critic Jonathan Gold on his family, his favorite delis, and what makes food Jewish

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