The New York Times has highlighted 11 Jewish sandwiches that define NYC's culinary scene, showcasing a variety of iconic and innovative creations.

Zilka Joseph, an Indian Jewish poet, explores themes of memory, belonging, and her community's history in her poetry collection, focusing on the Bene Israel community's unique heritage and culinary traditions.

Joan Nathan, a revered figure in Jewish food writing, has recently published her autobiography "My Life in Recipes," reflecting on her career and the importance of Jewish cuisine in people's lives.

Kratsborsht is an old Jewish delicacy made from fish sperm called milt.

Ottolenghi has opened a new restaurant and retail store in Bicester Village, offering Israeli-inspired cuisine such as cinnamon brioche pretzels and zaatar-flavored dishes.

Spice Brothers in the East Village offers a unique twist on shawarma by using upscale ingredients and culinary expertise from the co-owners, Lior Lev Sercarz and David Malbequi, who have a background in Michelin-starred restaurants.

Philadelphia's marketing campaign convinced Montreal bagel bakery St-Viateur to produce bagels without holes to provide more space for cream cheese spreading, sparking controversy in the local Jewish community.

This article discusses the history and significance of pumpkins in Jewish culinary traditions.

The article discusses the author's experience waiting in a long line to try the falafel at LAs du Fallafel in the Jewish quarter of Paris.

Dan Senor discusses the collapse of Israel's government as an audacious move by Bibi Netanyahu on a podcast.

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.