Liver. Latkes. Brisket. Bialy. Magic.
For an older generation, eating crisp chicken cracklings at a shul fundraiser brought back fond memories, often of a mother’s love
Food writer Michael Ruhlman develops a taste for Jewish cuisine’s key ingredient in The Book of Schmaltz
Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.
Recalling the heyday of the Romanian-Jewish steakhouse
