The Three-Hour Diet
by Rebecca Borison
Thanksgiving never really manages to excite me. Yes, it’s nice to be with family, but the whole feast aspect just isn’t that novel....
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.
Jane Ziegelman on Food and the American Story
97 Orchard, by Jane Ziegelman, tells the story of five immigrant families living on Manhattan's Lower East Side at the turn of the twentieth century....
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...