The 2019 Jewish
Cooking Bible
Leah Koenig’s celebrated new cookbook is a tome of 400 Jewish recipes from around the world that represent Jewish cooking here and now, beyond what we think of as “Ashkenazi” or “Sephardic.”
Israeli Food is More
Sababa Than Ever
Adeena Sussman’s colorful new cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen, puts a bright and sunny spin on Israeli cuisine, celebrating produce, seasonality and that creative immigrant influence.
Recipe of the Week
My untraditional, aromatic tzimmes recipe is lightly sweetened with honey and dried…
Holidays & Occasions Eating to Keep Heritage (Turkeys) Alive
Twelve dollars a pound for heritage turkeys—what’s the big fuss? Having raised one and slaughtered it kosherly last year, Josh shares what makes heritage turkeys special, tastier and worth the price.
Holidays & Occasions Fall’s Most Loved (and Hated) Flavor
It started out with lattes (the famous PSL), and soon it was everywhere: waffles, cream cheese, even lip gloss… But do you know what’s in your pumpkin spice? Make your own, and you will!
Holidays & Occasions As American as Apple Pie
An immigrant to the US, Leah loved Thanksgiving right away, but not so much apple pie. Even after finding a recipe she does like, she still keeps this Israeli-style apple crumb cake in the rotation.
Holidays & Occasions A Jewish–Inspired Thanksgiving Feast
As Russian Jews who moved to the US from Germany less than a decade ago, Thanksgiving was new to Annabel’s family. When they did adopt it, they added their own Russian Jewish twists.
Holidays & Occasions Heavy on the Gratitude, Turkey Optional
Ari Weinzweig, co-founder of Zingerman’s Community of Businesses in Ann Arbor, won’t be hosting a huge Thanksgiving meal or eating turkey, but he will still indulge in a hearty serving of gratitude.
