The author discusses their preference for buttery single-crust fruit pies over traditional double-crusted ones, inspired by family recipes and Jewish cookboo...

The article explores the multicultural origins of blintzes, highlighting their connections to various regions such as Cochin in Southern India, China, and Tu...

Hamantaschen, the triangular cookies associated with Purim, are a relatively new addition to Jewish cuisine, originating in Bohemia two to three centuries ag...

The author reflects on their Jewish family's unique Christmas traditions, including celebrating Hanukkah alongside a housekeeper's Christmas tree decorated b...

Potato latkes are a beloved Hanukkah tradition that have become popular among Jews for their crispy and delicious taste. Before the introduction of the potat...

Adam Sobel, a chef at Bourbon Steak in Washington, D.C., shares tips for making a delicious brisket, a Jewish holiday staple that has evolved over time. Bris...

Multiple Jewish innovators have made significant contributions to the ice cream industry. Reuben Mattus, a Polish immigrant, revolutionized the business by c...

Jonathan Gold, a Pulitzer Prize-winning food critic, is known as L.A.'s top foodie for his unique approach to reviewing restaurants, especially focusing on o...

The text discusses the joys of summer produce, particularly fresh tomatoes, and various ways to cook and preserve them in dishes like Moroccan Jewish tomato ...

The article discusses the similarities and differences between rugelach and schnecken, two rolled and filled Jewish pastries. Schnecken, meaning snail in Ger...