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Our Favorite Recipes for Passover

Classic and modern dishes to take your Seder to the next level

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Kosher Soul Food Brings Together African-American and Jewish Cuisine

Michael Twitty’s complex identity—and a deeper understanding of culinary history—comes through in his cooking

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The White House’s Hamantaschen Recipes

Purim may be over, but there’s always time for presidential pastry selections

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Sufganiyot, So Hot Right Now

The popular Hanukkah jelly donuts are basically the new Cronut

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Matzo-Ball Soup for the Ages (and Aged)

Residents of the Los Angeles Jewish Home are NOT shy

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Daybreak: Sara Netanyahu Nixes Coalition Deal?

Plus Jewish Indian food for Passover

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To Brine or Not To Brine: Cooking Kosher Turkey for Thanksgiving

If you’re buying a kosher turkey, here are a few essential tips for making a perfect Thanksgiving dinner

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The Future of Jewish Food

Join us next week for some talk n’ nosh

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Sundown: The Immortal Octomoms

Plus, Wouk’s new work, another White House seder and more

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Joan Nathan/Bill Yosses 2016

Tablet Magazine’s food columnist teams up with Obama’s pie guy.

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House Rules

Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers

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Dough Boy

After stints working in graphic design and pizza-making, Noah Wildman found his true culinary calling in making a better knish

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Family Feast

Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes

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What Bagel Crisis?

If you can’t find a good one, you’re in the wrong town

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Citrus Fruit Soup

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Love Story

Some food will improve your meal; brisket improves your life. In time for the holidays, a book looks at the most beloved of Jewish delicacies.

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Roman Holiday

Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.

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Experts Agree: Jewish Cuisine Is Cool

James Beard-certified foodies confirm what we already knew

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James Beard Nods Toward Jews

Three of eight regional honored chefs are Jewish

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Further Reflections on Passover

Pharoah the innocent, the tactics of frog-bombing, and more

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Bringing ‘Neshama’ To Your Seder

A sweet matzoh ball for a sweet Passover

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Two Nights, Three Seders

Restaurants getting into the holiday spirit

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New ‘Text/Context’

April issue is time-themed

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Sundown: Talking and Eating Turkey

Plus Israel takes a breather on Iran, and more

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Food and Football

Today on Tablet

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Today on Tablet

All about J Street, and more

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Today on Tablet

Progress toward Kurdistan, and more

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Parts of the Whole

In the reflective period of the High Holidays, Tablet Magazine—together with rabbis and writers—considers the debate over Jewish identity and makes an argument for inclusiveness

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Sundown: Bibi Talks A New Talk

Plus the U.S. advertises in Israel, and more

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Today on Tablet

Mixed-marriage cooking, the other Lobby, and more