Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62
Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen
Video: Try this simple recipe for Vienna’s iconic chocolate treat, and make your own apricot jam to top it off
With the right dishes and decorations—and a few special recipes—you can breathe new life into your family’s traditions
The popular Hanukkah jelly donuts are basically the new Cronut
Bloggers and foodies share their recipes for sweet potato latkes, fried brussels sprouts, pumpkin sufganiyot, and a deep-fried turkey
How to celebrate a holiday known for dairy dishes if you’re avoiding milk or simply watching your weight
How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback
It’s long been a staple of the Jewish bakeries. Now you can make a perfect seven-layer cake at home.
The bird is kosher, unless you’re in one family
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.
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.
A well-oiled selection of Hanukkah fare—from a new twist on latkes to salads and savory ‘gelt’
Gil Marks is making his encyclopedic knowledge of Jewish food available to the rest of us
In The Encyclopedia of Jewish Food, Gil Marks argues that food is about much more than just eating
The national infatuation with pork has reached Jewish cuisine, prohibitions notwithstanding