A ceviche recipe fresh from the Mediterranean—with a few adjustments so you can make it anywhere
Bakers take tips from New York and Montreal to create something new in Southern California
Food tours in the Golan expand Israeli menus
The quest for a forgotten deli delicacy led me from Tucson to Buffalo to New York City
Warm up with this traditional Italian recipe for white bean soup—no matzo ball needed
With a sugary, crunchy topping, this noodle kugel could be a dessert as well as a side dish
The Jews of Italy used goose instead of pork to make their distinctive charcuterie
Sea foraging for plants that grow along the shore has become a growing—and delicious—trend in Israel
Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’
Once a staple of Eastern European Jewish kitchens, the black radish is ripe for a comeback
Vegan delis are rethinking everything from cold cuts to bagels and lox. And along the way, they’ve created a kosher Reuben.
Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat
A summery bowl of soup reminds us that some things are worth the wait
A new coffee table book takes readers on the trail of the magical chickpea, across the Middle East
Lab-grown meat has the potential to address issues from climate change to animal welfare. But is it kosher?
The specific recipe varies from region to region, but rice pudding is an essential Sephardic dessert—and one that’s perfectly suited to Shavuot
Women are leading the way as small businesses bring traditional recipes to the commercial marketplace
It saves money. You can play with different flavors. And it’s easier than you think.
Israel’s leading chefs are taking the city’s food in a new direction
How my grandfather’s recipe, with a few tweaks, helped me keep a family tradition alive
This almodrote traces its roots back to pre-Inquisition Spain
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.
Mexican ceviche brings a different flavor to the Seder table
On the Upper West Side, Nach Waxman keeps an Eastern European culinary tradition alive in his ceramic crock: a fermented beet brine called russel
The rebirth of Kapulski, Israel’s once-famous chain of coffee shops
Israel’s finest chocolatier makes bonbons worthy of the French—in flavors that are pure Israeli
Ep. 174: Gail Simmons, Shalom Auslander, Jill Kargman, Gil Hovav, and more on the Jewish foods that mean the most to them
These popular cookies, filled with fruit and nuts, are surprisingly easy to make
At Vienna’s famous Demel pastry shop, Faechertorte is always on the menu, but most diners don’t know about the cake’s backstory
Delis and Israeli restaurants have changed the city’s culinary scene, as the Jewish community grows