Food

/ High Holy Days

Key to a great break-fast: Prepare a simple menu in advance

2 days ago

Moroccan-inspired tzimmes with saffron, white wine and chicken

3 days ago

Rosh Hashanah recipes from Chef Ari Kolender

1 week ago

In touch with his roots, Chef Ari Kolender branches out with new café

1 week ago

Brooklyn Brands’ babka bound for the big time

1 week ago

Figs add richness to holiday sweets

1 week ago

Symbolic wines for the new year

1 week ago

To Persian Jews, roasted tongue speaks for itself

1 week ago

The return of the sable to the table

1 week ago

Israel’s fake honey cake: Born out of necessity

1 week ago

Better brisket than bubbe’s? Eric Greenspan has new recipe

1 week ago

Israeli wine exports to China skyrocket

1 week ago

Jewish woman sues Denny’s for serving bacon in her vegetarian omelet

2 weeks ago

Chef wants to make vegan cooking the ‘new kosher’

4 weeks ago

Canter’s Deli drops to a ‘C’ rating after health inspection; reopened August 10

1 month ago

Nic Adler weds music festivals with delicious food

1 month ago

Recenterpiece turns table decorations into food source

2 months ago

‘What She Ate’ offers food for thought on lives of six notable women

2 months ago

Jews and Food

2 months ago

Cheers to L.A. from Tel Aviv’s King of Cocktails

2 months ago

How a Korean-Jewish entrepreneur uses food to empower immigrants

2 months ago

Riding food truck success, Holy Grill opens restaurant

3 months ago

There’s a California chef making waves in the Mahane Yehuda district

3 months ago

Chef finds mental health is recipe for success

4 months ago

Milling your own grain is a Biblical birthright

4 months ago

Frozen blintzes are for cowards, so here’s how to make them from scratch

4 months ago

Amelia Saltsman’s silan recipe for Shavuot

4 months ago

In the land of milk and silan

4 months ago

Hummus chef brings Acre to Tarzana [VIDEO]

5 months ago

Liberate your taste buds with these savory Independence Day dishes

5 months ago

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