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.”
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…
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.
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!
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.
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.