JL;DR

Shavuot, a holiday celebrating the Jewish connection to the Torah, often focuses on dairy foods like cheese blintzes and cheesecakes. However, the article su...

Avi Bitter, a former underground Mizrahi music star in Israel, gained fame through low-budget cult films and TV appearances after facing bankruptcy. With a n...

In Israel, Greek cuisine is experiencing a surge in popularity alongside Balkan food, with many eateries offering authentic Greek dishes and ingredients. Not...

Joey Allaham and David Kolotkin, known for Prime Grill steakhouse in Midtown, have expanded to the Upper West Side with Prime Burger, a kosher sports bar ser...

The article discusses creating Passover cocktails inspired by the Ten Plagues, keeping in mind the restrictions on consuming chametz during the holiday. It h...

This article highlights the benefits of cooking Passover recipes with kids, emphasizing the importance of engaging children in meal preparation to deepen the...

Pundak De-Luxe is a new Brooklyn-style barbecue restaurant in Jaffa, Israel, offering artisanal smoked meats inspired by traditional American BBQ methods. Th...

Art Raymond, a multifaceted American Jewish performer who passed away at 91, had a diverse career spanning Jewish and Latin music. Born Rosen in Brooklyn, he...

Einat Admony's book "Balaboosta" shares a blend of Mediterranean recipes alongside personal stories of her life as a chef, mother, and wife in New York City,...

A person born to convert parents recounts how Froot Loops became their first Jewish food, providing a sense of belonging within a Jewish family environment, ...

Meshek Barzilay, an organic vegetarian restaurant in Tel Aviv, has a unique Hebrew Menu concept where each Hebrew month has a special seasonal menu created b...

Israel's chocolate scene is evolving, with the upcoming second annual Chocolate Week highlighting the creativity and innovation of local chocolatiers. Event ...

Magdalena, a new upscale Arabic restaurant in Israel owned by Arab Christian chef Yousef Hanna, has gained popularity for its gourmet Galilee-style Arabic cu...

This article discusses the Bavarian dessert Dampfnudeln, which translates to steamed dumplings. Originating from southern Germany and popularized by Catholic...

Chanukah festivities traditionally include fried foods like latkes and sufganiyot to commemorate the miracle of the oil lasting for eight days. While dairy d...

In Israel, sufganiyot, or jelly doughnuts, are a traditional Hanukkah treat made by bakers during the eight-day holiday. The word sufganiyot combines Greek a...

For the unique convergence of Thanksgiving and Hanukkah, bloggers and foodies suggest a festive meal blending traditional dishes from both holidays. Ideas in...

The author discusses their journey of discovering Jewish culinary traditions through personal experiences and relationships. Despite not having a strong culi...

In preparation for the rare event of Thanksgivukkah, which marks the confluence of Thanksgiving and Hanukkah, various hybrid food items have emerged. Joan Na...

With Thanksgivukkah approaching, the article presents four sweet potato recipes perfect for the occasion: a classic sweet potato casserole with marshmallows ...

The article discusses the rich culinary tradition of the Cochin Jews of South India who have brought their unique Indian cuisine to Israel, particularly in t...

Israeli chefs are rediscovering their culinary roots as a source of inspiration, reclaiming traditional dishes influenced by their familial pasts. Avi Biton ...

The article discusses the significance of challah and its variations for different Jewish communities. Originally a symbol of an offering, challah now repres...

'Ottolenghi: The Cookbook' by Yotam Ottolenghi and Sami Tamimi offers innovative twists on traditional Rosh Hashanah recipes, focusing on dishes popularized ...

Israel's culinary landscape is experiencing an Asian-inspired revolution, with restaurants like Taizu offering a fusion of street foods from Southeast Asian ...

Challah, a new food truck in Columbus, OH, offers Jewish-inspired deli sandwiches on freshly baked challah rolls, such as whitefish salad with latkes and cor...

Ari White, a kosher barbecue expert, shares his secret 12-spice rub recipe for perfect dry rub meat, learned from his father in Texas and now used in his Yon...

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

The Chief Rabbinate in Israel is implementing a new law to distinguish between dairy and parve (neither meat nor dairy) bourekas by their shape, as opposed t...

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

Uri Scheft, a Jewish baker with Israeli and Danish roots, founded Breads Bakery in New York City, blending European and Jewish influences in his pastries and...

Jennifer Abadi, cookbook author and culinary instructor, delves into Syrian Passover traditions, offering insights into Syrian-Jewish cuisine and Passover fa...

"Chicken Marbella," a dish from The Silver Palate Cookbook, has become a popular main course at Passover Seders for many families, combining prunes, olives, ...

The article discusses a scandal in the American kosher certification system that occurred in 1986 involving the certification of vinegar used in Acme Chopped...

"Jerusalem: A Cookbook" by Ottolenghi and Tamimi and "Breaking Bread in the Galilee" by Abbie Rosner offer insights into the diverse food cultures of Jerusal...

Joan Nathan's "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France" delves into the complex and diverse world of Jewish-French culinary cul...

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

The Paris Cookbook Fair will feature Israeli authors Assi Haim and Ofer Vardi discussing the often overlooked kibbutz cuisine, highlighted in their popular b...

Eating Chinese food on Christmas has become a sacred tradition for American Jews, blending cultural influences and asserting Jewish-American identity. This p...

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...

Veganism is gaining popularity in Israel, a country known for its meat-loving culinary traditions. The trend was sparked by animal-rights activists who popul...

Chefs Yotam Ottolenghi and Sami Tamimi, originally from Jerusalem but now based in London, collaborated on "Jerusalem: A Cookbook" to revisit the flavors of ...

Tablet magazine conducted a taste test at Manhattan's Union Square Farmers Market involving six locally grown apple varieties - Red Delicious, Honeycrisp, Pr...

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...

The text offers tips for cost-conscious travelers looking to save money during vacation. Suggestions include opting for a staycation to save on food and acco...

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

Pete Wells of The New York Times awarded two out of four stars to Hill Country, a Chelsea barbecue restaurant owned by Marc Glosserman, the cousin of the aut...

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 explores the culinary tradition of kubbeh, focusing on the experience at Mordoch in Machaneh Yehuda, Jerusalem. The Agai family, known for their han...

Food columnist Leah Koenig reflects on making food resolutions for the new year, focusing on being more adventurous in the kitchen, baking bread, donating to...