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Back in Black: the Forgotten Radish

Once a staple of Eastern European Jewish kitchens, the black radish is ripe for a comeback

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The Sweetness of Sour Cherries

A summery bowl of soup reminds us that some things are worth the wait

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Light and Sweet

The specific recipe varies from region to region, but rice pudding is an essential Sephardic dessert—and one that’s perfectly suited to Shavuot

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The Key to Old World Borscht

On the Upper West Side, Nach Waxman keeps an Eastern European culinary tradition alive in his ceramic crock: a fermented beet brine called russel

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A Very Queer Shabbat Dinner

Food writer Jake Cohen cooks with soul at his monthly Friday night gatherings

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From ‘Dad Food’ to Nostalgic Comfort Food

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

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‘Schmaltz’ Makes the Man

Toronto restaurateur Anthony Rose brings his warm personal style to his new cookbook

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The Trouble With Tsimmes—and How to Fix It

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

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The Masala Mamas, Who Cook for the Children of Mumbai’s Slums, Publish New Kosher Cookbook

Recipes and interviews with the amazing women who change their community through food and love

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What Is ‘Jewish Food’?

It is profoundly global, deeply regional, and eminently adaptable. And it is often not exclusively Jewish.

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How Cotton Became King—of Passover

Cottonseed oil is ubiquitous in kosher-for-Passover foods. How did that happen, and can it be changed?

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New York Welcomes Its First Kosher Ramen Restaurant

Making the popular dish delicious even without seafood and pork

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The Wide World of Jewish Spices

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.

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The Ashkenazi Version of Mac and Cheese

While holiday and Shabbat specialties fill Jewish cookbooks, we often forget the pleasures of seemingly ordinary, everyday food—like egg noodles with cottage cheese

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He’brew Beer Reaches Drinking Age

To celebrate its 21st birthday, the popular craft brewery is releasing a very special ‘Jewbelation’ edition

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Fry Up Something New for Hanukkah

Go beyond latkes to a whole world of fritters for the holiday

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How Cranberries Found a Place at the Jewish Table

A New World fruit has been incorporated into Old World recipes, with sweet (and sour) results

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A Forgotten Taste of Europe

A mother and daughter bring old recipes back to life in ‘The German-Jewish Cookbook’

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Preserving a Jewish Culinary Tradition

Pickling goes far beyond the barrel of half-sours

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Tish, a Series of Pop-Up Klezmer-Themed Sing-Along Dinners, Is the Latest Rage in France

A little knish, a little violin, and a little vodka get the party started

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A Taste of Jewish New York

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

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Pastries, Filled With History

In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?

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Star Israeli Chef Meir Adoni Opens New Middle-Eastern Restaurant in NYC

Nur features honey and garlic challah, gefilte shrimp, and a brain fricassee sandwich on a butter croissant with harissa and pickled egg

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Cook Like Your Bubbe

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.

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A Festive Seder Meal—With a Side of Rice and Beans

As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand

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Joan Nathan Maps Out the World of Jewish Food

Her new cookbook, King Solomon’s Table, collects recipes from around the globe—and across the centuries

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From the Menu to Your Kitchen

The Palomar and Jack’s Wife Freda—two popular Jewish restaurants—bring their recipes and their respective personalities to new cookbooks

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Jewish Food Fest in Berlin Showcases the Cuisine of the City’s Burgeoning Jewish Community

‘Jewish food isn’t something new to Berlin. It thrived here before, and should be here now.’

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The Rise of Halal-Certified Food

Mirroring a model set decades ago to certify kosher products, American Muslims witness the growth of the ‘Muslim hekhsher

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Denmark’s Jewish Christmas Cookie

This holiday season, make ‘Jødekager,’ a Snickerdoodle-esque cookie made by Jewish bakeries in Copenhagen since the 17th Century

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