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The 100 Most Jewish Foods

Ep. 174: Gail Simmons, Shalom Auslander, Jill Kargman, Gil Hovav, and more on the Jewish foods that mean the most to them

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Rolling Out the Rugelach

These popular cookies, filled with fruit and nuts, are surprisingly easy to make

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A Sweet Slice of Jewish History

At Vienna’s famous Demel pastry shop, Faechertorte is always on the menu, but most diners don’t know about the cake’s backstory

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Denver Expands Its Menu

Delis and Israeli restaurants have changed the city’s culinary scene, as the Jewish community grows

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Ethical Eating

Food-justice initiatives bring Jewish values to the farm—and the dinner table

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True Grits

A cornmeal kugel recipe from the island of Madeira, where the New World met the Old World

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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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Short Ribs Are Back

This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco

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Whiskey Takes Off in Israel

As the drink has gained popularity, distilleries have created a new whiskey scene—one with a distinctly Israeli flavor

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Recipes for Survival

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

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A Perfect Bow Tie of a Cookie

Ben Moskowitz brought his recipe for kichel from Eastern Europe to the Midwest

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Take Your Pumpkin Beyond the Pie

This Moroccan recipe for pumpkin soup is a perfect way to start a Thanksgiving feast

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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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Not Just for Breakfast Anymore

These Polish blueberry buns are a perfect treat anytime

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Free Your Palate

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

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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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Going Gaga for Gazoz

Once a staple of street kiosks in Tel Aviv, the sparkling, fruity soft drink is gaining new popularity in Israel and around the world

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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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Up Your Couscous Game

This Tunisian fish dish is perfect for Rosh Hashanah, or any dinner party

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A Taste of Morocco for the New Year

This Rosh Hashanah, try an aromatic fish dish instead of the same old brisket

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In Paris, Kosher Restaurants Go Rogue

Chefs and owners are going without official certification to cut costs and broaden their clientele. Will kashrut-observant diners still come?

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A Tart Taste of Summer

This French dessert will change the way you think about rhubarb

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A Pepper Salad That’ll Have You Seeing Red

This Tunisian recipe makes a perfect dish for a summery Shabbat dinner—or anytime

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When It Comes to Food, L.A. Is Tel Aviv on the Pacific

In California, Middle Eastern food is having a day in the sun

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Saying Goodbye to Bacon

Deciding to keep kosher really meant grappling with one meaty addiction

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A Meal on Six Legs

The world’s first commercial grasshopper farm hopes to put insects on your menu. Don’t worry—they’re kosher.

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Vegans Give Shavuot a New Taste

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.

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A Syrian Treat for Shavuot

Tired of cheesecake and blintzes? Make cheese-filled sambusak your new holiday recipe.

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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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Defining Soviet Jewish Cuisine

Under communism, Soviet Jews ate plov, pork-laden sosiski, and ‘herring under fur coat.’ But does that make those dishes ‘Jewish food’?

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