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.
