An Israeli chef’s new Palo Alto coffee shop is serving nothing but the Cadillac of pastries—sweet and savory babka
Ep. 149: Celebrating our podcast milestone with some of our most memorable segments, plus a farm visit with one of our favorite guests
Ep. 140: Jewish food historian Michael Twitty, ‘Soccer Style’ author Simon Doonan, and Molly Yeh on her new Food Network show, ‘Girl Meets Farm’
Bagel-and-lox cuff links? Babka earrings? I’ve got you covered.
It is profoundly global, deeply regional, and eminently adaptable. And it is often not exclusively Jewish.
Ep. 131: Actor Joshua Malina and composer Hrishikesh Hirway, hosts of The West Wing Weekly podcast
Ep. 127: Israeli food personality Gil Hovav on his new memoir and historian Alan Robert Ginsberg on the lost 1925 film Salome of the Tenements
Not the most popular, or the tastiest. The most Jewish.
‘King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World’ took home the Cookbook Award in the International category at the IACP Awards Ceremony
Ep. 125: Everybody Loves Raymond creator Phil Rosenthal’s new food series and DoubleX Gabfest co-host June Thomas on the future of podcasting
What’s the secret to a perfect kugel? And why do some Jews eat four different kinds of kugel on Purim? A short film about long-standing culinary traditions.
This pull-apart bread comes with a tasty tomato dip, too
Think you know gefilte fish? Try it a la Veracruzana.
For great knishes, bialys, and babkas, just head on up the coast
A little knish, a little violin, and a little vodka get the party started
Episode 90: Jack’s Wife Freda co-owner Maya Jankelowitz on bringing South African Israeli comfort food to New York City, and JTS professor Barry Holtz on Rabbi Akiva’s life and legacy
Episode 88: Joan Nathan dishes on her latest cookbook, and Rolling Stone columnist Rob Sheffield’s new book on The Beatles
A special live taping from Washington, D.C., featuring Jewish food maven Joan Nathan and New Republic writer Elizabeth Bruenig, and much, much more
An ingenious Passover recipe from the brothers’ new cookbook
An excerpt from Leah Koenig’s new cookbook, Modern Jewish Cooking
Mimi Sheraton on her new book ‘1,000 Foods To Eat Before You Die,’ her mother’s chicken soup, and her least-favorite Jewish dish
State senate resolution celebrates appetizing shop’s 100th anniversary
Could the classic Jewish pastry be the next cronut?