In an excerpt from her new memoir, Joan Nathan remembers the culinary delights from a celebratory family trip
Naama Shefi, founder of the Jewish Food Society and co-author of a new cookbook, takes readers on culinary journeys across the globe
The Iranian fruit-based treat is all over social media, gaining a new culinary fan base on the other side of the world
These tasty vegetables have been part of Jewish cooking since the time of Moses
Alina Sokolowsky’s children’s book preserves the flavors of Ukraine for the next generation
As supplies of salmon become less sustainable and prices less affordable, what are we supposed to put on our bagels?
The eggplant is a symbol of Sephardic resilience, identity, and survival
Knishes and latkes seem like they’ve been around forever, but the potato is a relatively recent addition to the Jewish kitchen
Forget those California rolls. These new eateries offer a high-end spin on sushi, with a dash of showmanship on the side.
A collection of South Africa’s Jewish cookbooks preserves the history of the community—in the kitchen and beyond
Reconstructing a recipe for the rolls my grandfather remembers from his early days in Milwaukee
A new book collects the tales of people who lived through the Holocaust, alongside the dishes that evoked memories of happier times
This Thanksgiving, consider the vegetable’s Jewish history and try something other than pie for dessert
In Israeli restaurants, people are coming together across religious and political lines
Israeli restaurants and hotels offer free food and shelter for displaced civilians—as well as grieving families and soldiers preparing for battle
Apples have been a sweet addition to Jewish cooking for centuries, even if they probably weren’t actually found in the Garden of Eden
And a recipe for Hoppin’ John that’s perfect for Rosh Hashanah
Israeli chefs are focusing on locally sourced produce to redefine the country’s culinary offerings
