Alina Sokolowsky’s children’s book preserves the flavors of Ukraine for the next generation
Remembering my dad through one of his favorite foods: 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
Under communism, Soviet Jews ate plov, pork-laden sosiski, and ‘herring under fur coat.’ But does that make those dishes ‘Jewish food’?
How to make a perfect cold coup for summer
‘The Seasonal Jewish Kitchen’ author Amelia Saltsman quite simply is the Santa Monica Farmers Market
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.
‘The nostalgia is real, but so is the revulsion for the regime,’ writes Anya Von Bremzen in ‘Mastering the Art of Soviet Cooking’
Talk about a beat soup
Shavuot and cheese, past and present
