No Brisket, No Chopped Liver: Recipes for a Meat-Free Jewish Kitchen

‘The Vilna Vegetarian Cookbook’ offers insight into the city’s prewar culinary scene—and pioneering restaurateur Fania Lewando

Why Shavuot Is Jewish Mother-in-Law’s Day

A convert to Judaism reflects on the Jewish woman who embraced her, and honors her with a holiday recipe

How To Make Tchav, a Chilled Soup That’s Perfect for Shavuot

Video: This Ukrainian sour sorrel soup is a refreshing way to welcome summer

Rugelach, an American Treat

While this rolled, filled cookie has its roots in Europe, the version you know and love is a New World creation

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

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