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    Borscht and Beyond

    Alina Sokolowsky’s children’s book preserves the flavors of Ukraine for the next generation

    byJamie Betesh Carter
  • 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
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    Defining Soviet Jewish Cuisine

    Under communism, Soviet Jews ate plov, pork-laden sosiski, and ‘herring under fur coat.’ But does that make those dishes ‘Jewish food’?

    byLea Zeltserman
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    Beet the Heat With Borscht

    How to make a perfect cold coup for summer

    byJoan Nathan
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    The Market Maven

    ‘The Seasonal Jewish Kitchen’ author Amelia Saltsman quite simply is the Santa Monica Farmers Market

    byJessica Ritz
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    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
  • Anya Von Bremzen’s mother cooking in 1980, at left, and Anya eating grapes in Odessa in 1972.
    Anya Von Bremzen’s mother cooking in 1980, at left, and Anya eating grapes in Odessa in 1972.
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    Recalling a Childhood in the Soviet Union, Through a Series of Family Meals

    ‘The nostalgia is real, but so is the revulsion for the regime,’ writes Anya Von Bremzen in ‘Mastering the Art of Soviet Cooking’

    byReggie Nadelson
  • News section icon
    How to Make Allen Ginsberg’s Borscht

    Talk about a beat soup

    byStephanie Butnick
  • Food section icon
    Dairy Heirs

    Shavuot and cheese, past and present

    byJoan Nathan
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