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 author reflects on growing up in New York City's Lower East Side, recalling the immigrant neighborhood's synagogues, kosher delis, and colorful characters who influenced his worldview.

In a discussion on the StreetWise Hebrew podcast, host Guy Sharrett delves into the multifaceted meanings of the Hebrew word "kasher" beyond its common association with kashrut rules.

Chef Ari White, known as the Brisket King of New York City, won a competition with his lamb brisket and also made a delicious lambcetta at an event.

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.

Ronnie Fein, a food writer and cookbook author from Stamford, CT, faced the challenge of creating a dish that would cater to both vegetarians and meat lovers in her family during Thanksgiving.

In this podcast episode, Allison, Don, and Noah discuss the idea of potentially dividing Israel into smaller, more culturally and ideologically homogenous localities to better serve their populations, debate the differing media coverage of Operation Protective Edge in Israel versus other countries, and explore why Prime Minister Netanyahu recently emphasized not eating non-kosher foods to a journalist, prompting questions about the role of secularism in Israeli leadership.

The author reflects on a personal dilemma when her husband wanted to break the Yom Kippur fast early to accommodate his migraine, while she preferred to wait until the traditional time.

Celebrate the Jewish New Year with a festive Manischewitz Fizz cocktail, featured by VinePair in a series of Rosh Hashanah-themed drinks using the beloved red wine.

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.

Tel Aviv is a culinary hotspot with top restaurants to explore this summer, according to Israeli food blog Matkonations' guide.

The article discusses creating Passover cocktails inspired by the Ten Plagues, keeping in mind the restrictions on consuming chametz during the holiday.

The Chief Rabbinate in Israel is implementing a new law to distinguish between dairy and parve (neither meat nor dairy) bourekas by their shape, as opposed to their traditional square and triangular forms.

The writer reflects on their journey from being an atheist with a lingering belief in God to facing the paradox after reading Christopher Hitchens' book.

Mexico City is a vibrant hub for kosher food with a mix of Ashkenazi and Sephardi Jews.

The article discusses various topics in Jewish food and culture, including a new cooking magazine for kids called Ingredients, a recommendation by New York Times Dining Critic Sam Sifton for a treyf meal for a kosher-keeping boyfriend, Israel's first beer expo showcasing tasting highlights, an incident involving a Florida professor carrying a bagel and cream cheese on a plane, and the upcoming opening of a conveyor belt sushi restaurant called Sushein catering to the kosher crowd in downtown New York.

"In Its Prime" discusses the cultural and culinary significance of steak in Jewish immigrant communities, particularly focusing on the evolution of Jewish steakhouses in America.

The article discusses the increasing trend of Jewish chefs and foodies incorporating pork, a non-kosher meat, into traditional Jewish cuisine in a post-modern food era.

The author grapples with the question of whether practicing yoga as a Modern Orthodox Jew conflicts with Jewish beliefs.

The New York Times reported a story about Thin Mints Girl Scout cookies missing their kosher-certification symbol, causing confusion among consumers.