JL;DR

In a live episode of Unorthodox from Washington DC, Jewish food expert Joan Nathan discusses Yemenite chicken soup, Libyan Jewish cuisine, and her experience...

Keton, a historic Tel Aviv restaurant established in 1945, has been a hub for Israeli artists, writers, and musicians, serving traditional Ashkenazi dishes s...

Three diverse and delicious dairy dishes perfect for Chanukah celebrations are highlighted in this piece. The first dish is Individual Mac N Cheese by Kim Ku...

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 ass...

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

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 st...

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

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

Daniel Thompson, the inventor of the Thompson Bagel Machine, passed away at 94. He revolutionized the bagel industry by creating a machine that automated bag...

For a delicious Yom Kippur break-fast menu that will make fasting worth it, consider preparing dishes like Charred Eggplant Dip with Maple Drizzle, Carameliz...

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 ...

The author shares a recipe for Lamb Tagine with Apricots and Prunes inspired by their experiences in Morocco and Israel, aiming to evoke warm flavors for Ros...

Tami Ganeles Weiser is a multi-talented professional with a background in law and a passion for food. She is a writer, food anthropologist, culinary educator...

Murrays Bagels in New York, known for its no-toasting policy on bagels for almost 20 years, has recently reversed this rule due to customer demand. The decis...

Rosh Hashanah offers more than just apples and honey for its festive meals; the holiday also includes eating pomegranates, dates, and new fruits of the seaso...

Sukkot, a holiday celebrating the harvest, involves meals in temporary shelters, symbolizing the ancestors' desert dwellings. To honor this theme, focus on f...

The article discusses the ancient origins of stuffed grape leaves, a popular dish in Jewish communities around the Middle East with variations in Greek, Iraq...

The text provides a recipe for Plum Pecan Rugelach by Margot Kahn, inspired by Anna Zylberberg's recipe, and a recipe for Red Plum Jam by Kate Lebo. The ruge...

A mother recounts the challenges of adjusting her family's diet after discovering her daughter's egg allergy, leading to the need for eggless Jewish recipes....

The article discusses the traditional Persian stew called Fessenjan, a sweet and savory dish made with chicken, walnuts, pomegranates, onions, and turmeric. ...

Fania Lewando, a prominent figure in early 20th-century Vilna, advocated for a meat-free lifestyle and published The Vilna Vegetarian Cookbook in 1938, showc...

Rugelach, the beloved rolled cookies filled with dried fruits, nuts, or chocolate, are actually an American invention rather than an Old World treat. The Eur...

Michael Solomonov is transforming the availability of sophisticated Israeli cuisine in the United States through his acclaimed Philadelphia restaurant, Zahav...

Brothers Max and Eli Sussman recently celebrated the release of their cookbook with a Passover seder featuring dishes that blend traditional and modern flavo...

The author reflects on the upcoming Passover holiday and the concept of chametz (leavened foods) in a broader context of food waste. They discuss the environ...

Potatoes often get a bad rap for being perceived as fattening due to their carb content, but they are actually nutritious and low in fat, providing essential...

As Purim approaches, Eileen Goltz reflects on her children's creative costume choices for the holiday and channels her energy into making delicious treats fo...

Many Orthodox Jewish occasions involve the consumption of hard liquor like whiskey and scotch, but it's crucial to note that liquor production may involve no...

Sarah Klegman and Elina Tilipman are the creative minds behind Challah Hub, a project dedicated to reinventing the classic Jewish bread, challah. Through the...

The article discusses a vibrant and flavorful winter slaw recipe shared by the author's friend Judy, referred to as the "Slaw Queen." The slaw features beets...

The text discusses the unique dessert, koeksisters, a South African sweet that combines elements of both a donut and a cookie, making it a perfect treat for ...

For Hanukkah celebrations, when enjoying traditional oily foods like latkes and knishes, consider pairing them with sparkling white wine like Prosecco or Cav...

The text discusses a vegan recipe for Sweet and Savory Mini Latkes, emphasizing healthy and beautiful plant-based eating during Hanukkah. It encourages simpl...

The author reflects on their Jewish identity through various life stages, highlighting their connection to Jewish culture, particularly through food. They sh...

A Hanukkah celebration at a Brooklyn home highlighted Moroccan Jewish culinary traditions, featuring dishes like chicken levivot and sfenj (Moroccan doughnut...

As Hanukkah approaches, the celebration's culinary traditions shine with comforting and delicious food like latkes and jelly donuts. From classic recipes lik...

Gil Marks, a renowned Jewish food scholar, passed away at 62 in Jerusalem. An ordained rabbi and prolific writer, his monumental work, "Encyclopedia of Jewis...

The article discusses various recipes for latkes, a traditional Jewish dish commonly enjoyed during Chanukah. The author shares personal memories of making l...

Excessive sugar consumption, especially added sugars, has been linked to weight gain and various chronic diseases like diabetes and heart disease due to thei...

The tradition of eating sufganiyot during Chanukah in Israel is deeply ingrained, with a myth connecting them to Adam and Eve in the Garden of Eden despite n...

The emergence of the potato latke, a staple of Chanukah celebrations today, is a relatively recent development dating back to the nineteenth century in Easte...

Ronnie Fein, a food writer and cookbook author from Stamford, CT, faced the challenge of creating a dish that would cater to both vegetarians and meat lovers...

Janna Gur, a prominent figure in Israeli culinary circles, has shifted her focus in her new cookbook "Jewish Soul Food: From Minsk to Marrakesh" to tradition...

Kosherfest, a renowned two-day kosher food expo, featured various trends in kosher food this year, including the arrival of Israels Marzipan Bakery in Americ...

Phyllis Koegel, the marketing director of the Orthodox Union's Kosher Division, plays a crucial role in persuading companies worldwide to obtain kosher certi...

Israeli Chef Einat Admony, known for her restaurants in New York City, shares tips on making hummus and eggplant mousse reminiscent of baba ghanoush in a vid...

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomat...

Pita bread in Israel is undergoing a culinary makeover, with gourmet pita establishments offering upscale fillings like lamb kebab and chicken steak. Celebri...

Liza Schoenfein discusses her recent exploration with honey cake recipes leading up to the High Holy Days. Delving into developing a gluten-free honey cake r...

This recipe offers a gluten-free twist on the traditional Rosh Hashanah honey cake by incorporating Italian plums for a seasonal flavor. The ingredients incl...