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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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Finding the Flavors of Morocco in Venezuela

Once a month in Caracas, Estrella Benmaman turns her home into a restaurant, putting a new spin on her Fez-born grandmother’s recipes

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A Roman Spin on the Seder Meal

While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition

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Brisket Is Not the Only Meat

These Egyptian beef shanks, with lemons and artichokes, make the perfect festive meal for a Passover Seder

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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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Making Serious Dough in Tel Aviv

Israeli celebrity chef Omer Miller shifted from upscale restaurants to hamburgers and pizza—and became a sensation on Instagram

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The Food of My People

It was cooking that made me embrace being Jewish

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Candy for Salome

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

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Introducing Tablet’s 100 Most Jewish Foods List

Not the most popular, or the tastiest. The most Jewish.

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The History of the Inquisition, Wrapped Up in a Sausage

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.

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My Hamantaschen Challenge

When my mother-in-law died, the job of making cookies for Purim fell to me

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Pharaoh’s Wheel

This baked pasta dish, a favorite of Italian Jews, makes the perfect meal for Purim—or any special occasion

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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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Netflix and Phil

Ep. 125: Everybody Loves Raymond creator Phil Rosenthal’s new food series and DoubleX Gabfest co-host June Thomas on the future of podcasting

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Getting Back to Basics in the Kitchen

As an experiment, I gave up Googling recipes and relied instead on an old cookbook from my mother’s shelf, ‘How to Cook Like a Jewish Mother.’ The results were delicious.

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Eyal Shani, Israel’s Most Celebrated Chef, Opens New York Restaurant

Is the Big Apple ready for the Big Pita?

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Shabbat Dinner, Libyan Style

Tired of the same old roast chicken? Try chraime, a spicy fish dish that’s a Friday night staple for Jews from North Africa.

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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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Breads That Turn Heads

Gluten-free? Marzipan? Tomato and basil? Rainbow? Challah bakers are taking the Friday-night staple to new places.

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Tel Aviv Loses Its Iconic Restaurant

Farewell to Orna and Ella, an oasis of sanity soon to shut down

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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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A Twist on the Traditional Latke

These aren’t your grandmother’s potato pancakes

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The Taste of My Grandfather’s Youth

How I learned to make ‘foul medemes,’ a fava bean-based dish he ate growing up in Cairo

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