Chef Josh Kessler, known for founding successful kosher upscale restaurant Barnea Bistro, has opened Bonito 47 in Midtown West, aiming to elevate kosher dining and provide guests with world cuisine experiences in a sophisticated setting.

Chanie Apfelbaum shares her story of overcoming tragedy and finding healing and purpose through cooking kosher cuisine in Brooklyn.

In the 1800s, New York City's Jewish elite dined at The Kosher Delmonico, a high-end kosher restaurant opened by Felix Marx, a Jewish Frenchman.

Lehrhaus is a new restaurant and Jewish learning space in Somerville, Mass., aiming to provide a modern and vibrant Jewish experience through its cuisine, culture, and educational offerings.

In an interview with AJC's director of William Petschek Contemporary Jewish Life, Chanie Apfelbaum, the author of the food blog "Busy in Brooklyn," discusses her new kosher cookbook and the intersection of Jewish culture and cuisine.

This recipe for Red Wine Braised Short Ribs with Creamy Polenta is shared by Eitan Bernath, a young cooking prodigy.

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 culture, exploring the historical development and fusion of traditions in France, a vibrant center of Jewish cuisine due to its unique cultural emphasis on gastronomy and its diverse Jewish population.

As Orthodox Jews are traveling to diverse destinations, they face challenges like praying on a plane or dealing with the International Date Line.