Red, Delicious: How Paprika Became Jews’ Favorite Hungarian Spice

Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen

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

Thanksgiving Without the Turkey

The bird is kosher, unless you’re in one family

From Babka to Za’atar

Gil Marks is making his encyclopedic knowledge of Jewish food available to the rest of us

Beyond Bagels

In The Encyclopedia of Jewish Food, Gil Marks argues that food is about much more than just eating

Thank You!

Thank you for subscribing to the Tablet Magazine Daily Digest.
Please tell us about you.