Shelsky’s in Brooklyn isn’t just where I buy Jewish food. It’s where my whole family connects to our shared identity.
The plant has been part of Jewish cooking since biblical times
Since I got COVID-19 three years ago and lost my ability to smell or taste anything, I’ve had to reevaluate my connection to Jewish cooking
It’s delicious, it’s good for you, and even the Talmud recommends adding it to your diet
Producer Quinn Waller is supplementing her conversion course with a crash course in Jewish cooking—and bringing listeners along for the ride
In a new museum exhibit in Budapest, András Koerner examines what Jews had historically eaten—and why
Consider a bowl of a humble but heartwarming everyday classic: mushroom barley
Chef Adam Goldgell’s Mishpocha cooking series brings a bit of magic to Jewish comfort food
Jewish women pastry chefs bring their heritage to restaurant menus
The Jewish Food Society delves into the people and the stories behind the dishes it hopes to pass down to a new generation
Why did my grandmother cook gefilte fish and smoked eggplants, helzel and baklava? The answer lay in her Bessarabian heritage.
An Israeli chef’s new Palo Alto coffee shop is serving nothing but the Cadillac of pastries—sweet and savory babka
Bagel-and-lox cuff links? Babka earrings? I’ve got you covered.
It is profoundly global, deeply regional, and eminently adaptable. And it is often not exclusively Jewish.
Not the most popular, or the tastiest. The most Jewish.
‘King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World’ took home the Cookbook Award in the International category at the IACP Awards Ceremony
There’s more to life than garlic powder. Jewish cooks around the globe use a variety of flavors to make their food distinctive. Here’s your primer, from A to Z.
As an experiment, I gave up Googling recipes and relied instead on an old cookbook from my mother’s shelf, ‘How to Cook Like a Jewish Mother.’ The results were delicious.