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

Sufganiyot, So Hot Right Now

The popular Hanukkah jelly donuts are basically the new Cronut

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

A Different Taste of Shavuot

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

The Classic Kiddush Trio

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

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.

Thanksgiving Without the Turkey

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

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.

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.

Sweet and Light

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

From Babka to Za’atar

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

Beyond Bagels

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

On the Bookshelf

Back-to-school edition

High on the Hog

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

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