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Michael Solomonov Wins James Beard Award for Cookbook of the Year

‘Zahav,’ the new bible of Israeli culinary delights, glitters

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Budapest’s Top Pastry Chef Gives Christmas a Jewish Flavor

Rachel Raj’s flodni—a layer cake filled with fruit, nuts, and poppy seeds—has made her a household name across Hungary

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Think Before You Fry

Consider these recent health studies as you ready the cooking oils to prepare your favorite Hanukkah treats

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My Mother’s Cakes, Memory, and the Meaning of Me

Shul on Rosh Hashanah? No, thank you. Honey and chocolate desserts in the mail? Yes, please.

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The Rosh Hashanah Hunger Games

The culinary (mis)adventures of three familiar archetypes, including the crazed, cooking mom who has no time to eat anything but wine

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Joan Nathan Honored With ‘Grande Dame’ Culinary Lifetime Achievement Award

Tablet’s long-time food columnist, the author of ten award-winning cookbooks, has also raised money to fight hunger in Washington, D.C.

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Vegan Sweet and Savory Mini Latkes

A plant-based recipe for a healthy and meaningful Hanukkah

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Passover Recipes to Cook With Kids

The founder of ChopChop offers tips to make food prep inclusive—and fun

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Israel’s ‘Master Chef’ Brings Together a Diverse Cast of Characters

Meet the contestants on Season 4 of Israel’s most popular TV show

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Action Bronson Is My Grandfather

Meet the genius Jewish rapper from Queens who isn’t up for a Grammy, but should be, and will be

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Israel’s Great Unknown Chef

The revered chef Hanoch Bar Shalom, who died last week, reinvented Israeli cuisine by embracing local food

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Closed Kitchen

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.

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Hungry for Assimilation

The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet

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I Am Charlotte’s Tsimmes

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

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Friday Night Wonderland

Making Palestinian chicken and Moroccan challah for a Shabbat dinner with Alice Waters

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Fat Camp

Once a staple but long out of fashion, schmaltz makes a comeback

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Brisket Business

Star chef Bill Telepan reinvents the holiday staple

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Land of Plenty

Dining out in Israel with food aficionado Janna Gur

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Baptism by Fryer

A misbegotten first attempt at making sufganiyot

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Table Talk

Cooking with Claudia Roden

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