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How To Cook Like a Syrian: Making My Mother’s Matbucha

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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A New Recipe for Kasha Varnishkas

This week in Jewcy, our partner site

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The Future of Jewish Food

Join us next week for some talk n’ nosh

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Grandma’s Lost Challah, Found

How I discovered a recipe for the sourdough bread my grandmother made, before she died in the Holocaust

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A Taste of the Jewish South

Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country

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A Disappearing Delicacy

As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations

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Cooking Up Spain’s Jewish Past

Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots

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Sundown: Grapel Safely Returned to Israel

Plus, Poland reopens Auschwitz probe, Oprah goes to the mikvah, and more

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Hungry for Assimilation

The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet

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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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Push-Pull

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.

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Eat, Eat

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?

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Unkosher

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.

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Macarons Are the New Macaroons

What a difference one o makes!

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Brisket Power

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.

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Today on Tablet

Trouble in the lone star state, love for the tastebuds, and more

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Food for Thought

There are more similarities between Jewish music and Jewish food than meets the ear

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