Renowned violinist Itzhak Perlman shared his favorite Passover recipes with a Yiddish cooking show, highlighting his late mother's Polish Jewish culinary traditions.

This recipe offers a plant-based twist on the traditional Jewish dish brisket using king trumpet mushrooms and tofu to mimic the texture and flavor of beef.

The author expresses their sadness as Hanukkah comes to an end, emphasizing the importance of the holiday for their mental health.

The article discusses the well-known Hanukkah song "Maoz Tzur" and its final stanza.

This recipe introduces "Loved up latkes," heart-shaped latkes that can be enjoyed plain or enhanced with turmeric and ginger, topped with salmon roe or smoked salmon.

This newsletter begins with a recipe for Sweet Corn Elotes Latkes, inspired by Mexican street corn.

Acclaimed food writer Mimi Sheraton passed away at 97.

This article discusses lesser-known aspects of the Hanukkah holiday.

The author reflects on their complex Jewish identity, shaped by generations of assimilation and a lack of religious observance in their family.

This article discusses the joy of frying during the holiday season, particularly the tradition of making latkes.

Zane Caplansky, known for his deli expertise, brings a festive touch to a Rosh Hashanah episode of Not That Kind Of Rabbi, discussing smoked meat, boutique mustard, and the warmth of the holiday season with the host.

Being Jewish on Christmas comes with some unique perks, as highlighted in a list of the "Top 10 Reasons It's Great Being Jewish On Christmas."

The discussion delves into the complexities of Jewish identity and tradition in modern times, particularly focusing on the controversies surrounding Jewish symbols like the bark mitzvah and shrimp-topped latkes.

The author reflects on the significance of preparing traditional Jewish recipes, particularly latkes, using a cookbook inherited from a Conservative congregation in Providence.

Chef David Zilber, director of the fermentation lab at Noma, joins the Unorthodox podcast to discuss fermenting and his book with Noma co-owner Rene Redzepi.

The article discusses the Jewish history of pancakes, focusing on latkes - potato pancakes fried in oil, traditionally eaten on Hanukkah to commemorate the miracle of the Hanukkah menorah.

Hanukkah celebrations in America often revolve around the classic potato latkes, although historically, latkes were made with cheese rather than potatoes.

This text offers a diverse array of Chanukah recipes from culinary experts Joan Nathan and Paula Shoyer, drawing inspiration from Jewish cuisine around the world.

The author reflects on the evolution of latkes beyond the traditional potato version to include zucchini, sweet potato curry, celery root, and apple variations, influenced by modern culinary curiosity and the invention of the food processor.

The author discusses the concept of mindful eating, emphasizing that individuals are the experts on nourishing their bodies.

This special Hanukkah-themed episode of Unorthodox celebrates the Festival of Lights with a focus on latkes, Adam Sandler's updated Hanukkah song, and discussions on how to maintain the essence of the holiday beyond just presents for children.

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.

For Hanukkah celebrations, when enjoying traditional oily foods like latkes and knishes, consider pairing them with sparkling white wine like Prosecco or Cava as the bubbles help cut through the richness of the dishes, similar to the effect of beer with french fries.

The text discusses a vegan recipe for Sweet and Savory Mini Latkes, emphasizing healthy and beautiful plant-based eating during Hanukkah.

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