How American Jews came to love a treat that even a kid can make
Jews have been using cinnamon since biblical times. And what was precious to King Solomon is still a culinary—and medicinal—treasure today.
Before it became the bright green star of risottos and stir-fries, asparagus was a luxury fit for gods and kings
How—and why—a generation of women got everyone to eat their fruits and vegetables
Suddenly, kosher restaurants are serving the ultra-expensive meat. How did it catch on—and why did it take so long?
The Jews’ love affair with the humble onion dates back to ancient times. But how well do you know which one to use for which recipe in your kitchen today?
Poyke is perfect for cookouts and campfires—and for hungry soldiers on the front line
In an excerpt from her new memoir, Joan Nathan remembers the culinary delights from a celebratory family trip
Naama Shefi, founder of the Jewish Food Society and co-author of a new cookbook, takes readers on culinary journeys across the globe
The Iranian fruit-based treat is all over social media, gaining a new culinary fan base on the other side of the world
These tasty vegetables have been part of Jewish cooking since the time of Moses
Alina Sokolowsky’s children’s book preserves the flavors of Ukraine for the next generation
As supplies of salmon become less sustainable and prices less affordable, what are we supposed to put on our bagels?
The eggplant is a symbol of Sephardic resilience, identity, and survival
Knishes and latkes seem like they’ve been around forever, but the potato is a relatively recent addition to the Jewish kitchen
Forget those California rolls. These new eateries offer a high-end spin on sushi, with a dash of showmanship on the side.
A collection of South Africa’s Jewish cookbooks preserves the history of the community—in the kitchen and beyond
Reconstructing a recipe for the rolls my grandfather remembers from his early days in Milwaukee
