Joan Nathan recently received the Cookbook Award in the International category from the International Association of Culinary Professionals for her book "King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World."

Atlanta has emerged as a vibrant hub for Jewish culinary innovation, blending tradition with creativity in dishes like knishes with seasonal twists and pastrami-topped poutine.

Portland, Maine is experiencing a resurgence in Jewish food with the emergence of delis and bakeries like Rose Foods, Union Bagel, and Ten Ten Pi offering traditional Jewish dishes such as babkas, challahs, and knishes.

Matt Pomerantz, known for his successful New York bagel shops Murrays and Zuckers, started the business with his brother as a tribute to their father, a former garment store owner in the Lower East Side.

Noshwalks, led by Myra Alperson, offers Jewish culinary walking tours in New York City, focusing on various neighborhoods and cuisines including shmurah matzo and Jewish-Yemenite food.

Various Jewish culinary experts and comedians were asked to identify the toughest kosher or culturally Jewish food to eat in large quantities for an eating contest.

At the Minnesota State Fair, Sweet Martha's, a family-owned business, offers kosher warm cookies served in buckets along with cold milk, a surprising find at a fair.

Russ & Daughters, the renowned appetizing shop, has opened a 70-seat kosher restaurant in partnership with the Jewish Museum in Manhattan.

Keton, a historic Tel Aviv restaurant established in 1945, has been a hub for Israeli artists, writers, and musicians, serving traditional Ashkenazi dishes such as matzo ball soup and gefilte fish.

For a delicious Yom Kippur break-fast menu that will make fasting worth it, consider preparing dishes like Charred Eggplant Dip with Maple Drizzle, Caramelized Onion, Dill, and Smoked Salmon Frittata, Avocado and Heart of Palm Salad, and Sticky Date Bread Pudding.

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

Entenmann's, a well-known kosher bakery with roots tracing back to 1924, is closing its Long Island factory due to market challenges, resulting in layoffs and impacting both longtime employees and kosher consumers who relied on its certified products.

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, reflecting her Israeli roots and diverse culinary influences.

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, despite lacking ancestral ties to Judaism.

The article discusses the significance of challah and its variations for different Jewish communities.

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 corned beef with smoked coleslaw.

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 off-the-beaten-track ethnic eateries.

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 food-related charities, stepping out of her comfort zone at gatherings, learning about the U.S. Farm Bill, balancing her sweet tooth with exercise, and cooking more adventurously by exploring new ingredients and recipes.

The text is a personal reflection on the author's journey as a convert to Judaism and their struggle with Jewish food traditions, particularly around Passover.