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

Max and Eli Sussman’s Brisket and Potato Kugel

An ingenious Passover recipe from the brothers’ new cookbook

Savory Hamantaschen Recipes to Spice up Purim

An excerpt from Leah Koenig’s new cookbook, Modern Jewish 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

Russ & Daughters Honored in New York Senate

State senate resolution celebrates appetizing shop’s 100th anniversary

Rugelach Cafe Opening in New York City

Could the classic Jewish pastry be the next cronut?

The Perfect Wine to Drink With Your Latkes

This Hanukkah, try a sparkling white wine with your potato pancakes

For the Love of Schmaltz

The polarizing Jewish culinary classic makes headlines this week

Polish Cuisine Sweeps Israel

Popular food festival proves Poland offers more than just cabbage and carp

Remembering a Jewish Food Giant

Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62

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