Israeli cuisine finds fans in the Polish capital. But can traditional Ashkenazi cuisine return to the place where it once flourished?
Once a staple of Eastern European Jewish kitchens, the black radish is ripe for a comeback
A summery bowl of soup reminds us that some things are worth the wait
The specific recipe varies from region to region, but rice pudding is an essential Sephardic dessert—and one that’s perfectly suited to Shavuot
On the Upper West Side, Nach Waxman keeps an Eastern European culinary tradition alive in his ceramic crock: a fermented beet brine called russel
Food writer Jake Cohen cooks with soul at his monthly Friday night gatherings
Garlicky and heavy on the cholesterol, salami and eggs—quick and simple to cook at home—became a weeknight staple for generations of American Jews
Toronto restaurateur Anthony Rose brings his warm personal style to his new cookbook
This stew of root vegetables and dried fruit is a staple of Ashkenazi cooking, but it doesn’t have to be the bland, gloppy mess we’ve come to know
Recipes and interviews with the amazing women who change their community through food and love
It is profoundly global, deeply regional, and eminently adaptable. And it is often not exclusively Jewish.
Cottonseed oil is ubiquitous in kosher-for-Passover foods. How did that happen, and can it be changed?
Making the popular dish delicious even without seafood and pork
There’s more to life than garlic powder. Jewish cooks around the globe use a variety of flavors to make their food distinctive. Here’s your primer, from A to Z.
While holiday and Shabbat specialties fill Jewish cookbooks, we often forget the pleasures of seemingly ordinary, everyday food—like egg noodles with cottage cheese
To celebrate its 21st birthday, the popular craft brewery is releasing a very special ‘Jewbelation’ edition
Go beyond latkes to a whole world of fritters for the holiday
A New World fruit has been incorporated into Old World recipes, with sweet (and sour) results
A mother and daughter bring old recipes back to life in ‘The German-Jewish Cookbook’
Pickling goes far beyond the barrel of half-sours
A little knish, a little violin, and a little vodka get the party started
While some tours take visitors to the Statue of Liberty and the Empire State Building, these guides lead tourists to the city’s best bagels and babkas
In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?
Nur features honey and garlic challah, gefilte shrimp, and a brain fricassee sandwich on a butter croissant with harissa and pickled egg
Haven’s Kitchen in Manhattan employs an old-world pedagogy: cooking with intuition. The school’s methodology—and recipes—are now collected in a cookbook.
As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand