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Remembering a Jewish Food Giant

Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62

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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

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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

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Thanksgiving Without the Turkey

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

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From Babka to Za’atar

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

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Beyond Bagels

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