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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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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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