A Taste of the Jewish South

Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country

A Disappearing Delicacy

As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations

Cooking Up Spain’s Jewish Past

Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots

This Matzo Isn’t a Mitzvah

Gluten-free matzo seems to offer deliverance for people with celiac disease and similar ailments. But this unleavened bread isn’t kosher for Seders.

Don’t Diss Passover Fruit Slices

Does anyone really like jelly rings? Maybe not, but at Economy Candy on the Lower East Side, there are many other Passover sweets to choose from.

Turkish Memories, Jewish Food

The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes

Brunch Comes to Poland

Polish has no word for a leisurely, late-morning meal, but brunch is catching on in Krakow, with french toast, stiff drinks, and schmoozing

Melting Pot

Iraqi-style soup dumplings seem somehow authentic, the embodiment of a less clichéd, more complex Israel—but it turns out they, too, are hybrids

Meatless Moses

What does Maimonides have to do with vegan food? A new restaurant in Brooklyn draws unexpected inspiration from the medieval Jewish scholar.

House Rules

Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers

French Twist

A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France

Bake Off

From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes

Silk Road Food

Bukharian Jews in Queens, N.Y., mostly émigrés from the Soviet Union, brought with them a cuisine that mixes the polyglot flavors of Central Asia

Cuts Above

A back-to-the-earth Colorado couple raises top-quality, heritage-bred livestock to produce kosher, organic, premium cuts of beef and lamb

Dough Boy

After stints working in graphic design and pizza-making, Noah Wildman found his true culinary calling in making a better knish

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