Tablet Magazine - a new read on Jewish life

100 Foods and Beyond

Check out Tablet’s book The 100 Most Jewish Foods: A Highly Debatable List, and learn the stories behind iconic Jewish dishes. Argue with your friends about what we left out. And if you get hungry, we’ve included 60 recipes, too. And then there’s more...

Play the Jewish Foods Memory Game with your kids. Match up doubles of chicken soup, or borscht, or kreplach, and work up their appetite in the process.

Or try the 500-piece 100 Foods circular puzzle, and set the perfect table filled with your favorite Jewish foods.

Or check out this sticker book, featuring the tastiest items from 100 Most Jewish Foods. Put your favorite stickers on your laptop, your notebook, or your refrigerator.

You can buy all the merchandise, plus The Newish Jewish Encyclopedia, edited by the hosts of Tablet’s Unorthodox podcast, by clicking here.

High Holiday Recipe Guide

The high holidays are approaching, which means cooking season is here. Read up on all of Tablet’s Jewish holiday recipes to find inspiration for your holiday menu.



Newsletter

Feeling hungry? Sign up to get Tablet magazine’s newsletter each morning:

Check iconSuccess! You have subscribed to the Tablet newsletter! Check your inbox for a confirmation message.
Check iconSomething went wrong. Please enter your email address again.

Joan Knows Best

Everyone says their mom is the best cook, but when your mom is Joan Nathan, cooking looks a little bit different. Join Joan Nathan and her son, David Henry Gerson, for a video series covering Joan’s favorite Shabbat dinner recipes with a seasonal twist.

Joan Nathan is Tablet Magazine’s food columnist and the author of 10 cookbooks including King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World.

Perfect Pita

Joan Knows Best: The best way to make the ancient bread in your modern kitchen—thanks to a tip from chef Michael Solomonov

Shake Up Brunch With Shakshuka

Joan Knows Best: The best way to make this popular tomato-and-egg dish—with some help from Israeli chef Erez Komarovsky

The Pleasure of Pletzel

Joan Knows Best: The best way to make this Eastern European flatbread—with some advice from food writer and radio host Arthur Schwartz

A lot of Jewish food’s appeal, I have found, has more to do with fond memories of growing up than the food itself. Your early sensations are the ones that stay with you. You similarly always remember your first kiss. Technically speaking it probably wasn’t your best kiss, but it is the one that gave you the taste.

How do you hummus?

With the original recipe dating all the back to the 13th century, hummus has become quite possibly the most popular middle eastern dish of our time.

It’s been called a peacemaker, and has been the subject of lots of controversy. Whether it’s your entire meal, or a dip for your vegetables, there are so many opinions, and stories to share about our delectible dish.

The Tab Volume 2

Bookmark The Tab archive to pick up your new weekly printable edition every Friday morning: Tablet’s most readable material, on paper.

Download this week’s edition of The Tab printable digest here.

Navigate to Arts & Letters section
Navigate to News section
Navigate to Belief section
Navigate to Arts & Letters section
Navigate to Israel & The Middle East section
Navigate to Belief section
Navigate to Food section
Navigate to Israel & The Middle East section
Navigate to Community section
Navigate to Food section
Navigate to History section
Navigate to Community section
Navigate to Science section
Navigate to History section
Navigate to Sports section
Navigate to Science section
Navigate to Holidays section
Navigate to Sports section
←︎
→︎