JL;DR

In Italy, a woman is reviving the ancient Jewish tradition of making kosher charcuterie out of goose meat due to the challenges of sourcing kosher goose meat...

Edda Servi Machlin, author of "The Classic Cuisine of the Italian Jews," passed away at 93, leaving behind a legacy of preserving Italian Jewish culinary tra...

In the 16th century, Jews fleeing the Medicis' ghettos found refuge in Pitigliano, a town in Tuscany, where they thrived, making up a significant portion of ...

During the Nine Days leading up to Tisha B'Av, a time of abstaining from meat and wine, a discussion on the ethics of animal slaughter arises, questioning if...

In this episode of Unorthodox, Taffy Brodesser-Akner discusses her bestselling novel "Fleishman Is in Trouble," reflecting on its Jewish themes and her inspi...

A new trend in the food industry is emerging: vegan Jewish delis. Entrepreneurs like Julie Podair of Goldies Vegan Deli in San Francisco and chef Megan Tucke...

The text discusses the history of the Jewish community in Ethiopia dating back to around 500 CE when nearly a million Jews lived in over 500 villages in nort...

"On the Hummus Route" is a visually stunning coffee table book celebrating the cultural and culinary significance of hummus in nine Middle Eastern cities, hi...

This Forverts article highlights the tradition of eating dairy on Shavuot, showcasing recipes for both traditional and vegan cheesecake. Yiddish editor Rukhl...

The podcast "Menschwarmers" discusses the scarcity of football stadiums that serve kosher food. Hosted by Gabe Pulver and Jamie Hirsh, the show is produced a...

Sephardic food holds a central place in the community, connecting people to their heritage through traditional recipes shared among family and friends. In re...

At a Shabbat dinner in Istanbul with the Konfino family overlooking the Bosporus, various eggplant dishes were served, including eggplant caviar and a Jewish...

The article "Macaroon Em, E Pluribus Unem" seems to use a clever turn of phrase, possibly analogous to "e pluribus unum," the phrase commonly associated with...

In a Passover-themed episode, the podcast features discussions with New York Times food writer Melissa Clark on her Passover menu, including a new brisket re...

Susan Weingarten's book "Haroset: A Taste of Jewish History" delves into the significance of haroset, a staple food of the Passover Seder, by exploring its h...

In this episode of Unorthodox, the hosts explore Jewish last names and share stories of name changes from both hosts and listeners. Noah Levinson delves into...

The podcast "Menschwarmers" hosted by Gabe Pulver and Jamie Hirsh humorously debates controversial topics like slicing bagels St. Louis-style and the convers...

In episode 175 of Unorthodox, the hosts feature David Rossmer and Steve Rosen, co-writers and co-stars of the Off-Broadway play The Other Josh Cohen, sharing...

This episode of Unorthodox is a celebration of Jewish food in honor of the book, "The 100 Most Jewish Foods: A Highly Debatable List." It features discussion...

This episode of Unorthodox celebrates the release of The 100 Most Jewish Foods: A Highly Debatable List, featuring contributors reading their entries. Interv...

Every year, a significant portion of the Syrian Jewish community from Brooklyn, around 6,000 people, embarks on a 10-day pilgrimage to Aruba, transforming th...

Leora Mallach, co-founder of Beantown Jewish Gardens, emphasizes the importance of integrating Jewish tradition with contemporary issues like food justice, h...

This article provides a recipe for "Polar Vortex Beef Borscht," a hearty dish perfect for cold weather, containing beef chuck, beets, potatoes, sunchokes, ca...

Short ribs, also known as flanken in the old country, have made a comeback in the culinary world, becoming a trendy dish among the next generation of cooks. ...

In this live episode, Unorthodox hosts Mark Oppenheimer, Stephanie Butnik, and Leo Leibovitz host special guests Michael Twitty and Congresswoman Katie Porte...

In this episode of Unorthodox Live in D.C., recorded at Washington Hebrew Congregation, food historian Michael Twitty discusses his experiences as a Hebrew S...

Swiss chard, a versatile and flavorful green, has a long history dating back to ancient times, with references by Aristotle and the Talmud emphasizing its he...

In 2018, several Jewish delis, known for their classic dishes like pastrami sandwiches and matzah ball soup, closed their doors, marking the end of an era fo...

In episode 163 of the podcast "Out of Bounds," two interviews are featured. The first is with formerly Hasidic comedian Leah Forster, who faced backlash and ...

In episode 162 of "A Very Jewish Christmas," the hosts feature Bill Adler, the Def Jam alum involved in creating the iconic song "Christmas in Hollis" by Run...

"In the podcast "Appetizing: An American New York Jewish Food Tradition" by the Association for Jewish Studies, host Jeremy Shere delves into the history and...

The article discusses the Jewish pastry known as Japonesas, half-moon shaped fried doughnuts soaked in honey, which can be found in La Linea de la Concepcion...

To celebrate a new season of "The Marvelous Mrs. Maisel," Amazon Studios set up a weeklong pop-up of the legendary Carnegie Deli in Soho, evoking a 1950s atm...

The author reflects on the significance of preparing traditional Jewish recipes, particularly latkes, using a cookbook inherited from a Conservative congrega...

The popularity of babka, a beloved yeasted pastry associated with Ashkenazi Jews, has been on the rise, receiving recognition on Oprah's Favorite Things list...

The text discusses giving a Jewish twist to traditional Thanksgiving pumpkin dishes by incorporating a Moroccan recipe for pumpkin soup, which can also be ma...

Chef David Zilber, director of the fermentation lab at Noma, joins the Unorthodox podcast to discuss fermenting and his book with Noma co-owner Rene Redzepi....

In this episode of Unorthodox, the hosts interview fermentation expert David Zilber and journalist Alix Wall about their unique contributions to their fields...

The article discusses the significance of bagels in Jewish culture and American society, highlighting the debate around traditional bagel practices and new v...

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...

The article discusses the popularity of spicy Tunisian fish balls in stew served over couscous, particularly among Tunisian Jews. The dish, known as couscous...

Learn how to make a delicious Tzimmes dish to celebrate the New Year with this video tutorial. Tzimmes, a traditional Jewish dish often served on Rosh Hashan...

Fish holds significant symbolism for Jews, denoting immortality, fertility, and the bond between the Jewish people and the Torah. Rosh Hashanah customs inclu...

Breads Bakery in Manhattan is introducing its own Rosh Hashanah honey by installing beehives on its rooftop, moving towards sustainability and local sourcing...

Laura Adkins and Aiden Pink, journalists at The Forward, created a comprehensive guide ranking over 200 colleges for Jewish students based on factors such as...

In episode 147 of Unorthodox, the producers takeover to discuss stories of faith. They explore themes like couples counseling for interfaith partners, Christ...

Black Seed, a bagel chain in New York City, is successfully bridging the gap between Montreal and New York bagel styles, offering small, dense bagels boiled ...

The text discusses the joy of cooking and eating rhubarb during summer, particularly focusing on a rhubarb tart popular in Jewish homes in France and Alsace....

In preparation for Independence Day, this article provides two barbecue recipes from Jewish sources for the Fourth of July celebration. The first recipe is a...

Peppers, originating in the New World, were introduced to the Mediterranean by Sephardic Jews serving as merchants, with North African Jews incorporating the...