A New Recipe for Kasha Varnishkas

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The Future of Jewish Food

Join us next week for some talk n’ nosh

Grandma’s Lost Challah, Found

How I discovered a recipe for the sourdough bread my grandmother made, before she died in the Holocaust

A Taste of the Jewish South

Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country

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

Cooking Up Spain’s Jewish Past

Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots

Sundown: Grapel Safely Returned to Israel

Plus, Poland reopens Auschwitz probe, Oprah goes to the mikvah, and more

Hungry for Assimilation

The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet

Off the Table

After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.

Push-Pull

I became a Jew at the age of 39, and I love my new faith. But learning to embrace Jewish food—especially at Passover—was another story.

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