Header
Food

Yiddish Flavor

In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)

By Leah Koenig · April 11, 2016
Header
Food

A Veteran Food Critic’s Culinary Treasure Map—and Autobiography

Mimi Sheraton on her new book ‘1,000 Foods To Eat Before You Die,’ her mother’s chicken soup, and her least-favorite Jewish dish

By Leah Koenig · January 12, 2015
Header
Food

How Herring Brought My Father and Me Together—Once I Overcame My Gag Reflex

For 30 years, I turned up my nose at my dad’s favorite fish. Then I tried it, and finally understood its briny appeal.

By Shira Klapper · June 13, 2013
Header
The Scroll

A Treat Not Even a Dog Will Eat

Comment of the Week

By Marc Tracy · April 27, 2012
Header
Food

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

By Grace Bello · April 24, 2012
Load More...