20
Mar
Wine: Ambrosia of the Jews
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By
Sala Levin
The Torah is full of oenophiles: One of Noah’s first actions after emerging from the ark is to plant a vineyard, and the Five Books...
15
Jan
The Spicy Tale of India’s Jewish Cuisine
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By
Palak paneer, chana masala and the egregiously treif-sounding butter chicken may not scream “Jewish” and were highly unlikely to grace your grandmother’s holiday table. But...
02
Jan
Notable Cookbooks
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By
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...
28
Jul
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...
05
Jan
Cholent: The Truest of All Jewish Foods
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By
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.
