Renowned New York chef Peter Hoffman preserves the city’s past in his new memoir, ‘What’s Good?’
The Mexican-Jewish chef blends her roots to make chicken soup for the soul and guacamole topped with ‘gribenes’
It was cooking that made me embrace being Jewish
Tova du Plessis, the Jewish owner of South Philadelphia’s Essen Bakery, has also been nominated for Outstanding Baker
‘Zahav,’ the new bible of Israeli culinary delights, glitters
At restaurants around the country, Jewish flavors and recipes are reshaping what’s on the menu
Culinary experts from France come to Israel to share their knowledge, and to learn a few things at the same time
Recipes for Pumpkin Custard Kugel, Sage-Scented Matzoh Balls, and more
Shakshuka is on menus all over the country, and za’atar appears in Rachael Ray’s recipes. Can America love Israeli cuisine more?
Forget cheap hummus shops. Arabic cuisine is coming into its own in Israel, as fine dining for Arabs and Jews alike.
Molecular gastronomy finally takes off in Israel, drawing kosher foodies and experimental chefs alike
Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers
A tour of restaurants in the Holy Land
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