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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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How To Make Sacher Torte, the Legendary Dessert With a Jewish Pedigree

Video: Try this simple recipe for Vienna’s iconic chocolate treat, and make your own apricot jam to top it off

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This Passover, Put a Turkish Spin on Your Seder Table

With the right dishes and decorations—and a few special recipes—you can breathe new life into your family’s traditions

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Sufganiyot, So Hot Right Now

The popular Hanukkah jelly donuts are basically the new Cronut

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How To Make the Perfect Thanksgivukkah Meal

Bloggers and foodies share their recipes for sweet potato latkes, fried brussels sprouts, pumpkin sufganiyot, and a deep-fried turkey

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A Different Taste of Shavuot

How to celebrate a holiday known for dairy dishes if you’re avoiding milk or simply watching your weight

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The Classic Kiddush Trio

How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback

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Seven Layers of Heaven

It’s long been a staple of the Jewish bakeries. Now you can make a perfect seven-layer cake at home.

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Thanksgiving Without the Turkey

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

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Etrog Man

California citrus farmer John Kirkpatrick, a Presbyterian well-versed in Jewish agricultural law, is the only large-scale grower of etrogs in the U.S.

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Off the Table

After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.

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Sweet and Light

A well-oiled selection of Hanukkah fare—from a new twist on latkes to salads and savory ‘gelt’

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From Babka to Za’atar

Gil Marks is making 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

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On the Bookshelf

Back-to-school edition

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High on the Hog

The national infatuation with pork has reached Jewish cuisine, prohibitions notwithstanding