There’s more to life than garlic powder. Jewish cooks around the globe use a variety of flavors to make their food distinctive. Here’s your primer, from A to Z.
As an experiment, I gave up Googling recipes and relied instead on an old cookbook from my mother’s shelf, ‘How to Cook Like a Jewish Mother.’ The results were delicious.
Chef Tomás Kalika updated his Polish grandmother’s recipes at Mishiguene, his popular Buenos Aires restaurant. This week he brings his food to New York.
Michael Twitty’s complex identity—and a deeper understanding of culinary history—comes through in his cooking
The polarizing Jewish culinary classic makes headlines this week
Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62
Israeli culinary expert Janna Gur gathers traditional recipes from across the Diaspora in her new cookbook, ‘Jewish Soul Food’