Notable Cookbooks
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...
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.