The program will redistribute unharvested produce to families in need and could reduce Israel’s food waste by half
‘Jewish food isn’t something new to Berlin. It thrived here before, and should be here now.’
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
Pearl Nathan, the mother of Tablet food columnist Joan Nathan, dies at 103
Tova du Plessis, the Jewish owner of South Philadelphia’s Essen Bakery, has also been nominated for Outstanding Baker
At a special, six-course dinner at the Hungarian Consulate, Yossi Elad married the flavors of Jerusalem with the foods of his youth
Judging Brooklyn’s 8th Annual Latke Festival
Burger King Israel gets festive with its hamburger-donut sandwich, for adventurous folks who enjoy a bit of sweetness with their pain and suffering. And we’re kinda diggin’ it.
His Israeli restaurant targeted by bigots, one German chef gets creative
As if the Jewish people hadn’t suffered enough
Israeli start-ups get in on the fake meat industry. But are their food creations kosher?
But not, like, that culturally appropriated sushi foodstuffs that Oberlin serves its student body
A growing number of Israeli restaurants are obtaining alternative kosher certifications, many of which are administered by an organization called Hashgacha Pratit, or ‘private supervision’
Bake this mouth-watering recipe for challah with olives, anchovies, and oregano from a new cookbook called ‘Israel Eats’
‘Zahav,’ the new bible of Israeli culinary delights, glitters
A writer learns to cope with those times when her birthday overlaps with Passover—thanks to her mother’s cookies
Three new restaurants bring a taste of the Caucasus region to Israel’s most cosmopolitan metropolis
New Orleans-based Shaya serves ‘Louisiana Shrimp Shakshouka.’ Drool.
The Emmy Award-winning comedienne helps us through the experience of not eating for a day (gasp)
The culinary (mis)adventures of three familiar archetypes, including the crazed, cooking mom who has no time to eat anything but wine
Schmears from one of NYC’s more excellent purveyors of holey bread can now come with a crunch
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.
How you can help save B&H!
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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