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.
Author Sue Fishkoff reports on the world of kosher food production and consumption
How Michael Wyschogrod taught me to eat like a Jew
Noshing at the White House, last month and through the years
The national infatuation with pork has reached Jewish cuisine, prohibitions notwithstanding
Plus Iran responds, the high cost of kosher, and more in the news
A cuddly Jewish monster, another con man, and multi-denominational togetherness
Vegetarianism grew too limiting for one writer, but kashrut, at least as she interprets it, never did
‘Six Feet Under’ is in, day school’s out, and kashrut’s on the rise
More Madoff trickle-down, kashrut, and another disputed honoree
Should kashrut be more about health?
Fayyad’s optimism despite facts on the ground, a Jewish IMDB, and more from the news
Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating
Hope that love could bend the rules of kosher observance only went so far
A new collection offers four centuries of women’s spiritual literature
Three years ago, Katrina hit the Gulf Coast. New Orleans—and its only kosher market—persist in its wake.
One man’s dispatches from the New Jewish Food Movement
After 90 years, a Lower East Side institution shut its doors
Sensory overload kicks in on a tour through a kosher food convention