Israeli cuisine finds fans in the Polish capital. But can traditional Ashkenazi cuisine return to the place where it once flourished?
In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)
For 70 years, Tel Aviv restaurant Keton has attracted the country’s top artists and thinkers with its old-school Ashkenazi fare
Popular food festival proves Poland offers more than just cabbage and carp
Einav Gefen got her start at Tel Aviv’s toniest restaurants. As top chef at food giant Unilever, she now has a tougher task: developing frozen dinners that are true to her culinary roots.
I became a Jew at the age of 39, and I love my new faith. But learning to embrace Jewish food—especially at Passover—was another story.
In addition to Unorthodox, the world’s No. 1 Jewish podcast, and Take One, our daily Talmud meditation, we’re hard at work on exciting new Jewish audio series.