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  • Food section icon
    The Beet Goes On

    How a humble root became a staple in Jewish cooking

    byOrge Castellano
  • Community section icon
    To Beet or Not to Beet?

    Remembering my dad through one of his favorite foods: borscht

    byMarjorie Ingall
  • Nach Waxman uses a small sieve to skim the mold off the top of the russel. 'The first two weeks are pretty lurid,' Waxman says. 'But you can’t make it without the mold.'
    Nach Waxman uses a small sieve to skim the mold off the top of the russel. 'The first two weeks are pretty lurid,' Waxman says. 'But you can’t make it without the mold.'
    Food section icon
    The Key to Old World Borscht

    On the Upper West Side, Nach Waxman keeps an Eastern European culinary tradition alive in his ceramic crock: a fermented beet brine called russel

    byLeah Koenig
  • Food section icon
    Beets Aren’t Just for Borscht Anymore. So Get Back to Your Culinary Roots.

    If you hate beets, you probably haven’t had them prepared properly. Here’s a dessert that’ll have you seeing red—in a good way.

    byAmy Kritzer
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