In a new museum exhibit in Budapest, András Koerner examines what Jews had historically eaten—and why
At a special, six-course dinner at the Hungarian Consulate, Yossi Elad married the flavors of Jerusalem with the foods of his youth
Israeli culinary expert Janna Gur gathers traditional recipes from across the Diaspora in her new cookbook, ‘Jewish Soul Food’
Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen
All of Tablet’s latest stories—in your inbox, daily. Subscribe to our newsletter.