"PORTICO: Cooking and Feasting in Rome's Jewish Kitchen" by Leah Koenig is a new cookbook that explores the 2,000-year old Jewish history in Rome and the vib...

This article is a newsletter from The Jewish Table, featuring a recipe for an ELT (Egg, Lettuce, Tomato) sandwich. The author discusses the different methods...

Honey cake is a polarizing dish in Ashkenazi Jewish cuisine, with some loving it and others despising it. While there are a few standout recipes, most honey ...

Portico: Cooking and Feasting in Rome's Jewish Kitchen will be going on tour in Fall 2023. The tour will include virtual events and in-person cooking demos a...

The writer is sharing a recipe for dill and pistachio pesto and expresses excitement to reconnect with their readers after missing a newsletter.

In this article, the author explores the topic of food and drink in Jewish celebrations. They discuss various customs and traditions related to meals and bev...

The author shares a recipe for Watermelon Limonana, which was inspired by Greta Gerwig's new Barbie movie. The recipe combines watermelon, lemon, fresh mint,...

The author is excited about the upcoming publication of their book, "Portico: Cooking and Feasting in Rome's Jewish Kitchen," which explores the history of R...

The article discusses a recipe for poppy seed ice cream and the cultural significance of poppy seeds in Eastern European and Ashkenazi Jewish cuisine. The au...

The article begins with a recipe for Grilled Halloumi, Peach, and Watermelon Skewers, which combines the flavors of halloumi cheese, watermelon, and peaches ...