Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62
Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen
As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations
The bird is kosher, unless you’re in one family
In The Encyclopedia of Jewish Food, Gil Marks argues that food is about much more than just eating
