Ep. 174: Gail Simmons, Shalom Auslander, Jill Kargman, Gil Hovav, and more on the Jewish foods that mean the most to them
These popular cookies, filled with fruit and nuts, are surprisingly easy to make
At Vienna’s famous Demel pastry shop, Faechertorte is always on the menu, but most diners don’t know about the cake’s backstory
Delis and Israeli restaurants have changed the city’s culinary scene, as the Jewish community grows
Food-justice initiatives bring Jewish values to the farm—and the dinner table
A cornmeal kugel recipe from the island of Madeira, where the New World met the Old World
Food writer Jake Cohen cooks with soul at his monthly Friday night gatherings
This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco
As the drink has gained popularity, distilleries have created a new whiskey scene—one with a distinctly Israeli flavor
Whether they’re the hand-bound sheets my mother took when we emigrated from the Soviet Union, or the synagogue sisterhood collection I still use to make latkes, cookbooks contain more than ingredients—they contain whole Jewish lives
Ben Moskowitz brought his recipe for kichel from Eastern Europe to the Midwest
This Moroccan recipe for pumpkin soup is a perfect way to start a Thanksgiving feast
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’?