An excerpt from Jewish Soul Food: Traditional Fare and What it Means
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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IBM’s supercomputer, Watson, can generate ingenious, original recipes, but does it really understand why humans love food?
‘The indulgent nibbles ranged from crackers heaped with piles of orange caviar to delicacies like pieces of cow’s tongue’
Televised exposé shows alleged abuses of animals, including Australian cattle
So take a bite into Tablet’s delicious coverage of the fried chickpea delight
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The novelist’s Grub Street Diet is chock full of kasha, whitefish, neuroses
New England native finds two kinds of comfort food on the Lower East Side
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The chef filmed an episode of his popular CNN show Parts Unknown in Israel
From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile
At Pundak De-Luxe, all the food is locally sourced—even the pork
The rapper’s picks for sushi, kebab, Peruvian chicken, and empanadas
Kitchen Talks events allow migrants from Eritrea, Sudan, and elsewhere to share their recipes, and break down cultural barriers
The Israeli owners of London’s intimate Middle Eastern restaurant score a six-figure cookbook deal
Food writer Michael Ruhlman develops a taste for Jewish cuisine’s key ingredient in The Book of Schmaltz
Rancho La Puerta’s proprietor pioneered healthy eating. Now she teaches guests how to keep food simple.
A year after the ‘cottage-cheese protests,’ Israel’s boutique cheese-makers face a busy Shavuot
How I discovered a recipe for the sourdough bread my grandmother made, before she died in the Holocaust
The revered chef Hanoch Bar Shalom, who died last week, reinvented Israeli cuisine by embracing local food
As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations
Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots
The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes
Iraqi-style soup dumplings seem somehow authentic, the embodiment of a less clichéd, more complex Israel—but it turns out they, too, are hybrids
A brief guide to knishes in the United States
The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet
Food pairings for Nextbook Press books