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.
Ep. 125: Everybody Loves Raymond creator Phil Rosenthal’s new food series and DoubleX Gabfest co-host June Thomas on the future of podcasting
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.
Is the Big Apple ready for the Big Pita?
Tired of the same old roast chicken? Try chraime, a spicy fish dish that’s a Friday night staple for Jews from North Africa.
While holiday and Shabbat specialties fill Jewish cookbooks, we often forget the pleasures of seemingly ordinary, everyday food—like egg noodles with cottage cheese
Gluten-free? Marzipan? Tomato and basil? Rainbow? Challah bakers are taking the Friday-night staple to new places.
Farewell to Orna and Ella, an oasis of sanity soon to shut down
Go beyond latkes to a whole world of fritters for the holiday
These aren’t your grandmother’s potato pancakes
How I learned to make ‘foul medemes,’ a fava bean-based dish he ate growing up in Cairo
In ‘Candies From Heaven,’ Israeli food writer Gil Hovav recalls his early years in Jerusalem—and the food that meant the most to him