Get ready for the holiday with the ultimate recipes for everyone's favorite Shavuot dessert
The pandemic shuttered Jewish and Israeli restaurants in New York overnight. Now they’re providing meals for local healthcare personnel
For the first time in her life, the famed food researcher and cookbook writer will be celebrating Passover alone. Roden talks about preserving the routine during an epidemic and offers simple home recipes for the seder
Apples aren't just for Rosh Hashana: Grate them right and get a parve seder cake that isn't different from all other cakes.
Can't decide what to serve your guests? Here are some delicious dishes for you to wow your friends and family with.
Do you think hazeret is something you say to a sneezing German? Or that the shank bone’s connected to the knee bone? You need our Passover primer, identifying the foods you’ll find on a seder plate, and why.
Canned food, which has stormed back into our lives, originated in the 19th century. Nowadays it’s considered a useful recourse in a crisis, but the obsessive chef who invented the method saw it as the culinary achievement of his life
'Jews don’t expect you to be farmers, and farmers don’t expect you to be Jews,' says founder of the Jewish Farmer Network
Ari Miller moved to Israel to become a soldier and a politician, but found himself bouncing from kitchen to kitchen in Tel Aviv. Now the man behind blood matzo balls and bacon-wrapped hamantaschen is garnering acclaim in Philadelphia
Starring leeks, yams, buckwheat and chard – recipes for vegan pancakes that are great on Hanukkah and all year long
It’s delicious, but best of all, it’s a reminder of the little known story of the bravery of one woman who, with a single act, changed the course of history
This much-loved Jewish cookie is ubiquitous in Israel nowadays, where varieties range from average pastry at neighborhood grocery stores to gourmet delicacies at the country's best bakeries. This recipe takes the treat up a notch.
Taking what Jews and Arabs have cooked for generations and attaching the label 'Israeli' to it is culinary injustice
‘It smells like a fart and it’s not tasty on its own,’ admits one restaurant owner, yet cauliflower dishes continue to enjoy success in the city and beyond
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that
Until recently 'Jewish food' was synonymous with Eastern European kosher dishes. But food writers are redefining that term, and asking: Should hummus be included? Should bacon?
Way before Campbell’s iconic cans, Jews around the world prepared the savory broth. We take a closer look at its unique origins, just in time for Yom Kippur
They say that all the kugel one ate in honor of Shabbat is weighed in heavenly court alongside one’s deeds and misdeeds
'Yalla Vermont' is what happens when an Israeli ends up in Brattleboro. The vegetarian restaurant is attracting New Englanders in droves with its organic hummus and plump pita
Although at first glance, Izmir isn’t as beautiful as Istanbul, visitors there will discover a fascinating food culture – which include a seriously addictive treat
The man behind Michaeli Bakery already started a craze by putting a new twist on a classic European cake. But can the veteran baker behind the new venture make it last?
‘The dairy holiday’ is deeply rooted in agricultural practices in the Land of Israel, making it the perfect time for specialty baking
Exposing the guts of Israeli society through its cuisine
Zahav, run by Michael Solomonov keeps garnering honors, this time from the James Beard Foundation
Israeli restaurants, chefs and cookbooks are making it big in the U.S. For the home cook, products that Israelis know from their supermarkets were hard to come by, but this is all changing – a guide
Locals are flocking to the Bread Boutique and Café in a nondescript shopping center in Tenafly, New Jersey. And not just for the fresh challah and chocolate rugelach
The Jewish community says their ancestors had traveled to southern Indian to trade spices during the time of King Solomon. Now Israelis will have a chance to sample the food that bears a close resemblance to the their own kitchen
Poles are choosing the components of their national cuisine. Or is it Jewish cuisine?
Solomonov's new book 'Israeli Soul: Easy, Essential, Delicious' comes at a time when the Israeli kitchen is winning international recognition and Israeli restaurants are gaining the esteem of world culinary experts
Old-fashioned Jewish delis are going out of business one after the other, their fatty, meaty menus outmoded by a modern yen for healthier food more typical of Israel's Mediterranean diet.