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#Encyclopedia of Jewish Food5
  • (Gil Marks/Twitter)
    (Gil Marks/Twitter)
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    Remembering a Jewish Food Giant

    Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62

    byJoan Nathan
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    Red, Delicious: How Paprika Became Jews’ Favorite Hungarian Spice

    Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen

    byLeah Koenig
  • Making ptcha at home.(Tablet Magazine)
    Making ptcha at home.(Tablet Magazine)
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    A Disappearing Delicacy

    As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations

    byGrace Bello
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    Thanksgiving Without the Turkey

    The bird is kosher, unless you’re in one family

    byStephanie Butnick
  • Making noodles for lagman, a thick Uzbek soup.(Alamy/RIA Novosti, courtesy John Wiley & Sons)
    Making noodles for lagman, a thick Uzbek soup.(Alamy/RIA Novosti, courtesy John Wiley & Sons)
    Food section icon
    Beyond Bagels

    In The Encyclopedia of Jewish Food, Gil Marks argues that food is about much more than just eating

    byAbby W. Schachter
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