From Iraq With Love
by Sala Levin
Located at the geographic crossroads of Asia, Europe, North Africa and the Middle East, Israel is a kettle of culinary confluence. Perhaps the...
Wine: Ambrosia of the Jews
The Torah is full of oenophiles: One of Noah’s first actions after emerging from the ark is to plant a vineyard, and the Five Books...
The Spicy Tale of India’s Jewish Cuisine
Palak paneer, chana masala and the egregiously treif-sounding butter chicken may not scream “Jewish” and were highly unlikely to grace your grandmother’s holiday table. But...
Notable Cookbooks
From Brooklyn to Jerusalem to the Greek isles, a new batch of Jewish cookbooks takes you on a whirlwind tour of Jewish gastronomy.
The Mile End...
Lox: An American Love Story
by Eileen Lavine
When I was growing up on the Upper West Side in the 1930s, Broadway was lined with “appetizing” stores, that—unlike delicatessens, which sold...
The New Gene Cuisine
In Genesis, Jacob asks his father-in-law, Laban, to compensate him for 14 years of unpaid labor. His request is strange: all the speckled and spotted...
The Food of Great Fiction
Here a Roth, there a Stein, everywhere a Kafka—Jews are the people of the book, a group that has long prized its own erudition and...
Cholent: The Truest of All Jewish Foods
Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food.
Talk of the Table | Jews and Chinese Food: A Love Story
Eating Chinese in the 1920s and the 1930s was a very urban, sophisticated thing to do. It was cool, but it was also cheap, so they could afford it.
