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Yiddish Flavor

In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)

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Matzo Balls on the Mediterranean

For 70 years, Tel Aviv restaurant Keton has attracted the country’s top artists and thinkers with its old-school Ashkenazi fare

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Thanksgiving Dinner, With a Side of Cholent

Masbia, New York City’s only kosher soup kitchen, puts an Orthodox spin on a secular holiday

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Polish Cuisine Sweeps Israel

Popular food festival proves Poland offers more than just cabbage and carp

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Amar’e Stoudemire’s Shabbat Short Rib Recipe

The NBA star and Hapoel Jerusalem part-owner has a new cookbook out

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The Cholent Trail, Part I

Looking for our heritage, one glop at a time

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Jewish Polish Food Is Like the Internet, Say the Knights of the Order of the Kishka

Tech-savvy aficionados of cholent and chopped liver defend the honor of Polish cuisine by likening it to advanced technology

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Best Cholent Ever? An Iraqi Stew

Tebit, a sticky, sweet chicken dish traditionally served on Shabbat, is gaining popularity—for good reason

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Saved by Cholent

After the dish rescued my family from a robbery, I traveled the world searching for new ways to cook it

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Daybreak: Palestinian UN Bid to Pass

A few more countries jump ship, signaling landslide ahead

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After Shabbat

All good things must come to an end

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Sundown: Talking and Eating Turkey

Plus Israel takes a breather on Iran, and more

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Chokin’ Down Cholent

The stew that rhymes with Jew

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Beyond Goulash

A hungry reporter samples the hearty cuisine of Jewish Budapest

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Sundown: Have You Hugged a Jew Today?

Plus elections deferred, spilling the beans, and more

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