I never wanted to learn to make my mother’s matbucha, a savory eggplant salad–until I became a mom-to-be
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How I discovered a recipe for the sourdough bread my grandmother made, before she died in the Holocaust
Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country
As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations
Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots
Plus, Poland reopens Auschwitz probe, Oprah goes to the mikvah, and more
The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet
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.
I became a Jew at the age of 39, and I love my new faith. But learning to embrace Jewish food—especially at Passover—was another story.
At the Manischewitz kosher-cooking contest, the menu is international, the fanfare is intense, and the presiding judge is the legendary Jacques Pépin. Could kashrut be the ultimate Top Chef challenge?
Restaurants offering dishes like bacon-wrapped matzo balls are garnering praise for embracing Jewish tradition while also rejecting it. But a chef turned rabbinical student suspects they’re just lazy.
What a difference one o makes!
Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.
Trouble in the lone star state, love for the tastebuds, and more
There are more similarities between Jewish music and Jewish food than meets the ear