Israel Boycotts, Now Organic
By Aarian Marshall
Something’s afoot in the Park Slope Food Co-op.
If you are not a local of bourgeois Brooklyn, if the New York Times Metro Section...
Stay Salty, Smoked Salmon
by Theodore Samets
Growing up, I was scared of lox.
Well, at least I thought it was lox. Turned out, the slimy, pinkish orange, cold fish I...
Like a Yellow Star On Our Food
By Steven Philp
Kosher products are a common sight in most American stores; it is an industry that is recognized outside the Jewish community, employing both...
Jewish History in China Boosting Sino-Israeli Relations
by Amanda Walgrove
Chinese and Jewish cultures are among the oldest remaining civilizations in the world. Besides the spiritual divide, both cultures highly value family life...
Montreal Bagels Do It Better
by Lily Hoffman Simon
The Mile End neighborhood in Montreal was the heart of the Canadian Jewish immigrant community. The region brought bagels and smoked meat...
Recipe: Sumac or Za’atar Latkes
Both sumac and za’atar (hyssop) were biblical spices, the former used to impart a lemony flavor to food, and the latter to season almost anything....
Rededicating Hanukkah Foods
By Merav Levkowitz
For those of us with food allergies and intolerances, social events tend to be awkward and isolating. So many Jewish events revolve around...
Kosher Goes Green
By Lily Hoffman Simon
Have you ever sat in an empty Chinese restaurant on Christmas day feeling like you are the only person in the whole...
Recipe: Bumuelos In Red Wine Sauce
Here's another great Hanukkah recipe. Jews of Spanish origin developed bumuelos or buñuelos—fritters or pancakes fried in olive oil and dipped in honey or sugar...
Recipe: Sweet Potato Latkes with Spiced Maple Syrup
With Hanukkah approaching fast, people everywhere are getting excited to dine on treats such as latkes and Sufganiyot (jelly-filled doughnuts). But after eight days, those delicious...