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A Taste of Druze Cuisine

Food tours in the Golan expand Israeli menus

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On the Rolled Beef Trail

The quest for a forgotten deli delicacy led me from Tucson to Buffalo to New York City

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Jewish Minestrone

Warm up with this traditional Italian recipe for white bean soup—no matzo ball needed

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A Sweet Treat for the Holidays

With a sugary, crunchy topping, this noodle kugel could be a dessert as well as a side dish

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How to Make Kosher Prosciutto

The Jews of Italy used goose instead of pork to make their distinctive charcuterie

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Seaside Dining

Sea foraging for plants that grow along the shore has become a growing—and delicious—trend in Israel

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A Taste of Tuscan Summer

Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’

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Back in Black: the Forgotten Radish

Once a staple of Eastern European Jewish kitchens, the black radish is ripe for a comeback

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Pastrami on Rye—Hold the Meat

Vegan delis are rethinking everything from cold cuts to bagels and lox. And along the way, they’ve created a kosher Reuben.

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Challah Is Not the Only Bread

Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat

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The Sweetness of Sour Cherries

A summery bowl of soup reminds us that some things are worth the wait

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The Hummus Bible

A new coffee table book takes readers on the trail of the magical chickpea, across the Middle East

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No Animals Were Harmed in the Making of This Steak

Lab-grown meat has the potential to address issues from climate change to animal welfare. But is it kosher?

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Light and Sweet

The specific recipe varies from region to region, but rice pudding is an essential Sephardic dessert—and one that’s perfectly suited to Shavuot

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Business Booms for Sephardic Food

Women are leading the way as small businesses bring traditional recipes to the commercial marketplace

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How to Make Homemade Lox

It saves money. You can play with different flavors. And it’s easier than you think.

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Tel Aviv’s Restaurant Scene Goes Kosher

Israel’s leading chefs are taking the city’s food in a new direction

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Making Perfect Pickles

How my grandfather’s recipe, with a few tweaks, helped me keep a family tradition alive

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A Turkish Twist on Eggplant

This almodrote traces its roots back to pre-Inquisition Spain

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Israelis Fall for ‘Arayes’

These grilled meat sandwiches have become a new favorite option for a quick lunch. But there’s no consensus about how to make them—or whether they’re ‘Israeli’ at all.

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Going South of the Border for Passover

Mexican ceviche brings a different flavor to the Seder table

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The Key to Old World Borscht

On the Upper West Side, Nach Waxman keeps an Eastern European culinary tradition alive in his ceramic crock: a fermented beet brine called russel

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Let Them Eat Cake—Again

The rebirth of Kapulski, Israel’s once-famous chain of coffee shops

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The Land of Milk and Chocolate

Israel’s finest chocolatier makes bonbons worthy of the French—in flavors that are pure Israeli

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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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