Palestinian Haute Cuisine Heats Up
“To this day, most Israeli Jews think of Arab food as cheap ‘hummus-chips (french fries)-salad-kebab’—all said as a single word. But it isn’t really Arab food at all.”
Spring Cookbooks for Passover and Beyond
King Solomon’s Table: A Culinary Exploration of Jewish Cooking Around the World / Fress: Bold Flavors from a Jewish Kitchen / Matzo: 35 Recipes for Passover and All Year Long
Goats with the Wind: Israel’s Organic Goat Cheese Farm
When you drive the 45 minutes from Haifa to the Goats with the Wind farm in the lower Galilee, neither the brain nor the underbody of your car has much time to adjust.
The Delectable Dumpling Diaspora
Their seemingly modest appearance belies their multicultural significance, manifold incarnations and long history.
Top Foods to Eat on Sukkot
Sukkot is a harvest holiday, which means it’s all about the food. As Sukkot is only days away, here are the top foods to enjoy in your sukkah.
Israeli Craft Beers & Wine
To many, the words “Israeli wine” conjure up the culinary memory of the tooth-achingly sweet wines poured at Passover seders of yore. But the idea that Israel produces nothing but sugary kosher wines is a myth—in fact, Israel is home to hundreds of vineyards producing high-quality wines, many of them on par with those produced in traditional wine-making countries like France and Italy.
Good Enough to Read
Something has happened to cookbooks in the past 20 years or so. They have moved from the kitchen to the coffee table and even to the nightstand as more and more have developed captivating narratives to go along with the recipes.
Talk of the Table | Foods to Beat the Heat
Not all Jewish food is the heavy, hearty fare meant to sustain Eastern European ancestors through dark, cold winters. But Jews, of course, don’t come from just Eastern Europe—many come from hot-weather climates and have a culinary canon that suits the heat. Here are some of the best Jewish foods to indulge in when the temperature soars.
Book Review // Rhapsody in Schmaltz
Rhapsody in Schmaltz is not a book to devour in one sitting, nor should it be casually nibbled. Something of an oxymoron, this witty, entertaining volume overflows with food for thought and thoughts about food. It is stuffed with Talmudic arguments, biblical injunctions, slyly sexual linguistic tropes, and
Talk of the Table // Just (Deli) Desserts
Like much of the Jewish culinary canon, modern Jewish pastries were influenced by the world around them. The familiar cookies we see now in Jewish-style delicatessens were, in many cases, riffs on the desserts of various immigrant groups comingling with Jews in America…
Talk of the Table // Parsley, Celery and Cilantro, Oh My!
The Passover seder is one of Judaism’s most simultaneously stable and mutable traditions: There are universally agreed-upon aspects of the ritual (the four questions, the bitter herb, the four cups of wine), and yet there are many variations
Talk of the Table // Babka
What is babka? The iconic Jewish treat is similar to—but not exactly synonymous with—coffee cake (which is lighter, fluffier and sweeter), and it’s not quite rugelach (which has a flaky cream cheese dough and is made without yeast).