Red, Delicious: How Paprika Became Jews’ Favorite Hungarian Spice

Sweet or hot, stewed in goulash or rubbed on chicken, this versatile spice is a staple of the Jewish-American kitchen

How To Make Sacher Torte, the Legendary Dessert With a Jewish Pedigree

Video: Try this simple recipe for Vienna’s iconic chocolate treat, and make your own apricot jam to top it off

This Passover, Put a Turkish Spin on Your Seder Table

With the right dishes and decorations—and a few special recipes—you can breathe new life into your family’s traditions

Sufganiyot, So Hot Right Now

The popular Hanukkah jelly donuts are basically the new Cronut

How To Make the Perfect Thanksgivukkah Meal

Bloggers and foodies share their recipes for sweet potato latkes, fried brussels sprouts, pumpkin sufganiyot, and a deep-fried turkey

A Different Taste of Shavuot

How to celebrate a holiday known for dairy dishes if you’re avoiding milk or simply watching your weight

The Classic Kiddush Trio

How schnapps, herring, and bowtie cookies became standard fare in shul—and why they’re making a comeback

Seven Layers of Heaven

It’s long been a staple of the Jewish bakeries. Now you can make a perfect seven-layer cake at home.

Thanksgiving Without the Turkey

The bird is kosher, unless you’re in one family

Etrog Man

California citrus farmer John Kirkpatrick, a Presbyterian well-versed in Jewish agricultural law, is the only large-scale grower of etrogs in the U.S.

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