Teen Batia Bresca is the latest in an illustrious line of Jewish participants in the world of competitive cooking
Episode 79: The Hollywood Reporter’s Scott Feinberg predicts the Academy Award winners, and cookbook author Molly Yeh preps for Purim with sprinkle-filled hamantaschen
A reporter contemplates her Jewish identity during the 150th anniversary celebration of the Milanese Jewish Community
I once questioned cooking with kosher bacon, but now I’m in love with it. Here are two delicious ‘facon’ recipes.
‘Zahav,’ the new bible of Israeli culinary delights, glitters
Rachel Raj’s flodni—a layer cake filled with fruit, nuts, and poppy seeds—has made her a household name across Hungary
Consider these recent health studies as you ready the cooking oils to prepare your favorite Hanukkah treats
Shul on Rosh Hashanah? No, thank you. Honey and chocolate desserts in the mail? Yes, please.
The culinary (mis)adventures of three familiar archetypes, including the crazed, cooking mom who has no time to eat anything but wine
Tablet’s long-time food columnist, the author of ten award-winning cookbooks, has also raised money to fight hunger in Washington, D.C.
A plant-based recipe for a healthy and meaningful Hanukkah
The founder of ChopChop offers tips to make food prep inclusive—and fun
Meet the contestants on Season 4 of Israel’s most popular TV show
Meet the genius Jewish rapper from Queens who isn’t up for a Grammy, but should be, and will be
The revered chef Hanoch Bar Shalom, who died last week, reinvented Israeli cuisine by embracing local food
On Shabbat, the day of rest, cooking is prohibited. But for a chef-turned-rabbinical student, cooking is key to celebration, and food prepared in advance will never taste as good.
The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet
As Hadassah publishes a professionally made cookbook on its 100th anniversary, its archive reveals snapshots of changing Jewish American life, one typed and mimeographed recipe book at a time
Making Palestinian chicken and Moroccan challah for a Shabbat dinner with Alice Waters
Once a staple but long out of fashion, schmaltz makes a comeback
Star chef Bill Telepan reinvents the holiday staple
Dining out in Israel with food aficionado Janna Gur
A misbegotten first attempt at making sufganiyot
Cooking with Claudia Roden