Rozanne Gold, an award-winning chef and cookbook author, fell in love with Israeli food during a trip in 1980. At that time, Israeli cuisine had little recog...

"The Chicken Soup Manifesto" by chef Jenn Louis explores the universal appeal of chicken soup as both a comfort food and a marker of Jewish identity. The boo...

The Jewish Food Society, founded by Naama Shefi in 2017, is dedicated to preserving and revitalizing Jewish culinary heritage. The organization collects trad...

Burlap & Barrel, a spice company that sources sustainable, single-origin spices, has seen a decrease in restaurant sales but an increase in sales to home coo...

The COVID-19 pandemic has significantly impacted Shabbat dinners, with smaller gatherings and changes in traditional practices. Many households have seen a d...

Tsimmes, a traditional Ashkenazi Jewish dish made with root vegetables and dried fruit, has faced criticism for being overly sweet and time-consuming to prep...

Jewish cuisine is a complex and diverse tapestry that reflects centuries of geographical movement and cultural exchange. While commonly associated with Easte...

Jewish tradition and history have deep ties to the use of spices, with fragrant spices being central to rituals and culinary traditions. Lior Lev Sercarz, a ...

Hanukkah celebrations in America often revolve around the classic potato latkes, although historically, latkes were made with cheese rather than potatoes. Wh...

Noshwalks, led by Myra Alperson, offers Jewish culinary walking tours in New York City, focusing on various neighborhoods and cuisines including shmurah matz...