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Try Some Jewish Ham This Thanksgiving

The dish was a staple for Sephardic Jews during the Spanish Inquisition

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Jack’s Wife Freda’s Rosh Hashanah Specialty

The NYC restaurant will be serving honey and red wine-braised short ribs

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How To Make Gefilte Fish That Your Guests Will Actually Want To Eat

Video: Throw away your jars of gray fish patties. This Rosh Hashanah, make a terrine that’ll have doubters asking for seconds.

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From Challah to Jalapeños, Latin American Jews Redefine a Culinary Heritage

There is no single unifying cuisine, but Jewish food from Central and South America is coming into its own

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Seeking Knishes, Finding Lobster Rolls

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

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London Gorges at Gefiltefest

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

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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

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Get Your Dairy Fix With These 5 Shavuot Recipes

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

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Is This The Best Bagel in New York City?

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

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The 111-Year-Old and His Chicken Noodle Soup

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

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A Savory and Sentimental Cake Recipe

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

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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.

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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

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Sweet Potato Recipes for Thanksgivukkah

Joan Nathan shares her favorite sweet potato recipes from her cookbooks

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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’

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Sticky Date Pudding For Rosh Hashanah

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

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The Rise of the Jewish Pop-Up Restaurant

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

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Five Reasons to Love Challah Again

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

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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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How To Make the Ultimate Blintzes

Video: Cook up delicious cheese-filled crepes from scratch—the perfect dairy recipe for Shavuot

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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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