In a discussion on the StreetWise Hebrew podcast, host Guy Sharrett delves into the multifaceted meanings of the Hebrew word "kasher" beyond its common association with kashrut rules.

"The Settlement Cook Book" by Lizzie Black Kander, a Jewish reformer in early 20th-century America, was a significant culinary guide aimed at assimilating Jewish immigrants into American society through cooking classes and tips on running a household.

In "Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It," Michael Wex, known for his work on Yiddish language and culture, delves into the realm of Yiddish cuisine, exploring its traditional roots in Eastern Europe.

Chef Ari White, known as the Brisket King of New York City, won a competition with his lamb brisket and also made a delicious lambcetta at an event.

Lettuce, often a staple in Pesach meals, indeed has nutritional value despite popular misconceptions.

The article presents five innovative hamantaschen recipes perfect for Purim celebrations.

Ben Cohen and Jerry Greenfield, founders of Ben and Jerry's, have shown their support for presidential candidate Bernie Sanders by creating a new ice cream flavor called Bernies Yearning, symbolizing wealth inequality in the U.S.

Nina Safar offers a playful twist on traditional Purim hamantaschen by creating a recipe for vegan Pop-Tart hamantaschen.

The article discusses the significance of lentils in the Bible, focusing on the story of Jacob and Esau.

Russ & Daughters, the renowned appetizing shop, has opened a 70-seat kosher restaurant in partnership with the Jewish Museum in Manhattan.

Rachael Fox, while working in a cafe on Marthas Vineyard, created a new version of the black-and-white cookie inspired by her fond memories of Canters Deli in Los Angeles.

The article discusses homemade date honey, known as devash in Hebrew and considered a representation of dates in the seven species traditionally eaten on Tu BShvat.

Tu B'Shvat, the Jewish new year for trees, traditionally observed on the 15th of Shvat, is a celebration that includes consuming fruits and nuts, like almonds, though not part of the seven species mentioned in the Torah.

The debate over whether to scoop out the insides of bagels to save calories stirs strong emotions, especially among New Yorkers who see bagels as a sacred food.

In a live episode of Unorthodox from Washington DC, Jewish food expert Joan Nathan discusses Yemenite chicken soup, Libyan Jewish cuisine, and her experiences with chefs and visiting the White House.

Keton, a historic Tel Aviv restaurant established in 1945, has been a hub for Israeli artists, writers, and musicians, serving traditional Ashkenazi dishes such as matzo ball soup and gefilte fish.

Three diverse and delicious dairy dishes perfect for Chanukah celebrations are highlighted in this piece.

The author reflects on their lack of enthusiasm for latkes, despite coming from a family of potato lovers and belonging to a Jewish community with strong associations with the dish.

Syrian Jews often include meatballs like albondigas or keftes in their Hanukkah meals, a tradition stemming from their heritage in Aleppo.

The text discusses the author's experience with an Argentinian dish called carbonada criolla, a beef stew traditionally served in a pumpkin or squash.

The author reflects on receiving a gift of bagels from Zabars, highlighting the deep connection between bagels and their Jewish identity.

Israeli cuisine has gained popularity in America largely due to the success of Philadelphia-based chef Michael Solomonov and his restaurant Zahav.

Daniel Thompson, the inventor of the Thompson Bagel Machine, passed away at 94.

For a delicious Yom Kippur break-fast menu that will make fasting worth it, consider preparing dishes like Charred Eggplant Dip with Maple Drizzle, Caramelized Onion, Dill, and Smoked Salmon Frittata, Avocado and Heart of Palm Salad, and Sticky Date Bread Pudding.

Fania Lewando, a chef and owner of Vilna's Vegetarian-Dietetic Restaurant in pre-Holocaust Poland, highlighted the benefits of plant-based foods in her 1938 cookbook, recently translated into English.