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  • Food section icon
    Yiddish Flavor

    In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)

    byLeah Koenig
  • Food section icon
    A Veteran Food Critic’s Culinary Treasure Map—and Autobiography

    Mimi Sheraton on her new book ‘1,000 Foods To Eat Before You Die,’ her mother’s chicken soup, and her least-favorite Jewish dish

    byLeah Koenig
  • Food section icon
    How Herring Brought My Father and Me Together—Once I Overcame My Gag Reflex

    For 30 years, I turned up my nose at my dad’s favorite fish. Then I tried it, and finally understood its briny appeal.

    byShira Klapper
  • (Ravi Joshi/Tablet Magazine)
    (Ravi Joshi/Tablet Magazine)
    News section icon
    A Treat Not Even a Dog Will Eat

    Comment of the Week

    byMarc Tracy
  • Making ptcha at home.(Tablet Magazine)
    Making ptcha at home.(Tablet Magazine)
    Food section icon
    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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