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
These Polish blueberry buns are a perfect treat anytime
Ep. 155: Chef David Zilber on fermenting food at Copenhagen’s Michelin-starred restaurant Noma, and journalist Alix Wall on helping get a Jewish inmate potentially pardoned
Toronto restaurateur Anthony Rose brings his warm personal style to his new cookbook
Once a staple of street kiosks in Tel Aviv, the sparkling, fruity soft drink is gaining new popularity in Israel and around the world
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
This Tunisian fish dish is perfect for Rosh Hashanah, or any dinner party
This Rosh Hashanah, try an aromatic fish dish instead of the same old brisket
Chefs and owners are going without official certification to cut costs and broaden their clientele. Will kashrut-observant diners still come?
This French dessert will change the way you think about rhubarb
This Tunisian recipe makes a perfect dish for a summery Shabbat dinner—or anytime
In California, Middle Eastern food is having a day in the sun
Deciding to keep kosher really meant grappling with one meaty addiction
The world’s first commercial grasshopper farm hopes to put insects on your menu. Don’t worry—they’re kosher.
In Israel, growing numbers of people are avoiding dairy—the basis for many of the holiday’s famous recipes. So chefs are creating new recipes that everyone can enjoy.
Tired of cheesecake and blintzes? Make cheese-filled sambusak your new holiday recipe.
It is profoundly global, deeply regional, and eminently adaptable. And it is often not exclusively Jewish.
Under communism, Soviet Jews ate plov, pork-laden sosiski, and ‘herring under fur coat.’ But does that make those dishes ‘Jewish food’?
Once a month in Caracas, Estrella Benmaman turns her home into a restaurant, putting a new spin on her Fez-born grandmother’s recipes
While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition
These Egyptian beef shanks, with lemons and artichokes, make the perfect festive meal for a Passover Seder
Cottonseed oil is ubiquitous in kosher-for-Passover foods. How did that happen, and can it be changed?
Israeli celebrity chef Omer Miller shifted from upscale restaurants to hamburgers and pizza—and became a sensation on Instagram
It was cooking that made me embrace being Jewish
Ep. 127: Israeli food personality Gil Hovav on his new memoir and historian Alan Robert Ginsberg on the lost 1925 film Salome of the Tenements
Not the most popular, or the tastiest. The most Jewish.
According to legend, the pork-free ‘alheira’ chorizo was created as a way for Jews to hide their identity. Whether or not that history has been exaggerated, it’s an important part of how Portugal is now wrestling with its Jewish past.
When my mother-in-law died, the job of making cookies for Purim fell to me
This baked pasta dish, a favorite of Italian Jews, makes the perfect meal for Purim—or any special occasion
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.