Seeking Knishes, Finding Lobster Rolls

New England native finds two kinds of comfort food on the Lower East Side

London Gorges at Gefiltefest

Ottolenghi protégés dazzle as the city’s Jewish food scene continues to bloom

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

Get Your Dairy Fix With These 5 Shavuot Recipes

Spinach and cheese blintzes, dulce de leche cheesecake, and more

Is This The Best Bagel in New York City?

GQ anoints Absolute Bagels on the Upper West Side the city’s best

The 111-Year-Old and His Chicken Noodle Soup

Alexander Imich, the world’s oldest man, likes to eat Jewish comfort food

A Savory and Sentimental Cake Recipe

Derek Attig shares the recipe for carrot ring, his signature Jewish dish

How Froot Loops Helped Me Create a Culinary Connection to the Jewish World

Since both my parents were converts to Judaism, my family didn’t have any Jewish recipes to pass down. So I created my own.

Ancient Jewish Aphrodisiacs Can Spice Up Valentine’s Day—or Any Shabbat Dinner

Whatever holiday you’re celebrating, put romance on the menu by taking some advice from everyone from Maimonides to Dr. Ruth

Sweet Potato Recipes for Thanksgivukkah

Joan Nathan shares her favorite sweet potato recipes from her cookbooks

Recalling a Childhood in the Soviet Union, Through a Series of Family Meals

‘The nostalgia is real, but so is the revulsion for the regime,’ writes Anya Von Bremzen in ‘Mastering the Art of Soviet Cooking’

Sticky Date Pudding For Rosh Hashanah

Try this easy-to-make Australian classic for the High Holidays

The Rise of the Jewish Pop-Up Restaurant

Pop-Up Shabbat and The Hester offer a modern take on ancient traditions

Five Reasons to Love Challah Again

Reclaiming the bread of the Jewish people after Zomick’s gross-out news

Bringing Decent Bagels, and a Sense of Jewish Culinary History, to Berlin

An American expat opened her bakery in the German capital because what locals were doing to bagels was ‘bad for the Jews’

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