And a recipe for Hoppin’ John that’s perfect for Rosh Hashanah
Israeli chefs are focusing on locally sourced produce to redefine the country’s culinary offerings
I struggled with my identity as not-quite-American, not-quite-Israeli, until I learned a lesson from cookbook author Adeena Sussman
From European streets to Manhattan’s Lower East Side, Jews have been deeply involved in the history of coffee and the café scene
Sure, they add a special something to your bagels and lox. But you can also find them growing at the Western Wall, or read about them in the Mishna.
Looking for something to cook with my kids, I decided to try lahm b’ajeen, something I always enjoyed making with my own father. But first I needed some help from a cousin—and an expert on Syrian cooking.
Tel Aviv chef Yuval Ben Neriah wants to change how diners—and at-home cooks—feel about fresh seafood
The laws of kashrut indirectly affect non-food-related aspects of the kosher culinary industry
Looking back on how Israelis dealt with food rationing in the first years after independence—and who bore the burden of feeding their families
How a humble root became a staple in Jewish cooking
This anise-flavored liquor is perfect for cocktails. It’s also medicinal. And according to some, it can even do miracles.
Trying to recreate my great-grandmother’s cheese-filled bollos
The delicious history of the artichoke
Tweaking my great-grandfather’s recipe allowed me to create a Jewish identity that honors my Italian heritage
Vintage Israeli appliances, food packaging, and tableware, evoking a very specific period in the country’s history, are now fodder for museum exhibits
In his new cookbook, ‘Mind Over Batter,’ Jack Hazan brings together self-care with recipes for everything from challah to sambusak
The plant has been part of Jewish cooking since biblical times
He found success as an actor and a baseball player, but this may be the role David Mogentale was born to play
