For a New Twist on Shavuot, Try this Lox-Bagel-Turned Cheesecake
by Rachel Harkham
More than three thousand years ago, as the story goes, the Israelites received the Torah from God on top of Mt. Sinai. Shavuot,...
Talk of the Table // Cheesecake: A Dairy Tale
While cheesecake has long been popular among Jews with a sweet tooth, the creamy, rich indulgence is now as American as apple pie, a symbol of how thoroughly Jews have integrated into American life. As cookbook author Joan Nathan says, “Jews like cheesecake because they like to eat good rich dishes, even if they shouldn’t”—but then again, who doesn’t?
Dispatches from the Melting Pot: 5 New Jewish-American Recipes
Recipes by Rachel Harkham
As we found out while coming up with the Top 10 Jewish Foods for May's Jewish-American Heritage Month, embracing our heritage sometimes means embracing...
Jewish American Heritage Guide // Food
Long ago, a few Jewish foods made themselves an indispensable part of the way Americans eat. So thorough was their assimilation that their popularity swiftly overshadowed their cultural origins. (These days, who thinks “Jewish” when they reach for their bagel and schmear?)
Slivovitz: A Plum (Brandy) Choice
For many Jews, slivovitz—the Eastern European plum brandy—is wrapped in nostalgia, evoking memories of irascible relatives downing fiery shots over Yiddish banter, or the mysterious bottle at the back of your grandmother’s pantry, revealed only during Passover seders. Over the years, slivovitz has become a distinctly Jewish beverage, one to rival Manischewitz wine, and a popular social lubricant to celebrate the good times and lament the bad.
Bukharian Cuisine: A Taste of the Silk Road
By Josh Tapper
A Bukharian Friday night dinner is an elaborate affair: Plates of carp doused with garlic sauce and cilantro, garlicky fried fish and mushroom salad...
Foie Gras: The Indelicate Delicacy
Foie gras—the controversial and expensive delicacy described by the renowned food encyclopedia Larousse Gastronomique as “one of the jewels in the crown of French gastronomy”—is made from the liver of a specially fattened duck or goose
A Moment with Claudia Roden
Cairo-born Claudia Roden’s first cookbook, A Book of Middle Eastern Food, published in 1968, was described by James Beard as a “landmark in the field of...
Buon Appetito! Rome’s “Jewish Soul Food”
by Alison Morse
Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia, the main street of Rome’s former...
Halvah Filo Cheesecake
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus...
Open Sesame: The History of Halvah
by Nevin Martell
The first time I tasted halvah was on Manhattan’s Lower East Side after a long night on the town. I wandered into a...
Voila! French Jewish Food Arrives!
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels and Couscous: My Search for...