How To Make ‘Brik,’ a Tunisian Treat That’s the Toast of Paris

Video: Fry up these savory snacks at home, and make your own spicy harissa for dipping

A Passover Miracle: Turning Matzo Into Candy

The bread of affliction never tasted so good, thanks to Marcy Goldman’s recipe for caramel-covered buttercrunch

Passover’s Kitchen Revelation: Cutting Down on Food Waste

As we remove the chametz from our house, it’s time to reconsider how much food we throw away all year

Alex Reznik Gets Back to His Roots With a New Kosher Restaurant

The ‘Top Chef’ alumnus and owner of Ditmas in Los Angeles prepares to open Bedford Kitchen in Queens

How To Make Guava Mandelbrot, a Cuban Twist on a Jewish Classic

Video: The Old World meets the New World in one delicious cookie

Putting More Than Smoked Meat and Wood-Fired Bagels on Montreal’s Menu

The Wandering Chew’s pop-up dinners showcase a diverse world of Jewish cooking, from Iraqi kubbeh to Mexican gefilte fish

For the Love of Braided Bread

The Los Angeles millennials behind Challah Hub take their passion to the streets and mobile platforms

How To Make Jerusalem Artichoke Soup, a Perfect Antidote to Winter’s Chill

Vegetarian. Vegan. Kosher. Whatever. It’s cold outside. Have some soup. You’ll feel better.

Kosher Soul Food Brings Together African-American and Jewish Cuisine

Michael Twitty’s complex identity—and a deeper understanding of culinary history—comes through in his cooking

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

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