Rimon, a gourmet kosher restaurant, is set to open at Tulane University, offering kosher-keeping students and the general public healthy and delicious dishes created by chef Daniel Esses.

This article from Tablet explores the deep personal and cultural significance of cheesecake in Jewish culinary tradition, particularly around the holiday of Shavuot.

The article discusses the experience of a Brooklyn Jew trying an L.A.-based bagel truck named Yeastie Boys, inspired by the Beastie Boys and New York City.

Before hamantaschen became a traditional Purim treat, American Jews enjoyed Purim fritters, also known as Queen Esther's toast, as seen in recipes from the late 1800s.

This episode features Scott Feinberg from The Hollywood Reporter discussing Oscar predictions and Molly Yeh sharing her journey from New York to a North Dakota farm, exploring her multicultural background through cooking.

Main House, a kosher restaurant in Brooklyn, is bringing Texas barbecue to New York by blending traditional Jewish culinary influences with the slow-cooking and smoking techniques of barbecue.

The text discusses the evolution of the traditional latke, a staple of Jewish cuisine especially during Hanukkah.

Sufganiyot, a staple during Hanukkah, is typically enjoyed as jelly-filled doughnuts in America, whereas in Israel, a wide variety of creative and elaborate sufganiyot are popular, especially during the holiday season.

Jews from Macedonia have a traditional dish called leek kofta, with variations made from lamb, beef, or potatoes and cheese.

Mimi Sheraton fondly recalls her grandmother, a talented cook inspired by a Hungarian neighbor, renowned for her rich honey cake made with boiled honey.

After the communist regime in Hungary restricted the use of rich and fancy ingredients, traditional Jewish recipes like Jewish eggs lost their original flavors and components, becoming a plain dish known as egg spread.

The article explores the author's quest for the perfect cold borscht, highlighting the variations in ingredients and preparations between different Eastern European countries.

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.

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.

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

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.

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 season.

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

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 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, showcasing over 400 vegetarian recipes.

Shavuot is likened to Jewish Mother-in-Laws Day as it celebrates the story of Ruth, the first convert to Judaism, who chose to stay with her mother-in-law, Naomi, showcasing acceptance into both faith and family.

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

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