The Rise of the Jewish Pop-Up Restaurant

Pop-Up Shabbat and The Hester offer a modern take on ancient traditions

Five Reasons to Love Challah Again

Reclaiming the bread of the Jewish people after Zomick’s gross-out news

Bringing Decent Bagels, and a Sense of Jewish Culinary History, to Berlin

An American expat opened her bakery in the German capital because what locals were doing to bagels was ‘bad for the Jews’

How To Make the Ultimate Blintzes

Video: Cook up delicious cheese-filled crepes from scratch—the perfect dairy recipe for Shavuot

How To Cook Like a Syrian: Making My Mother’s Matbucha

I never wanted to learn to make my mother’s matbucha, a savory eggplant salad–until I became a mom-to-be

A New Recipe for Kasha Varnishkas

This week in Jewcy, our partner site

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

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