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.”
A rich buttery coffeecake served with ice cream is a great alternative to cheesecake for Shavuot. This one, called aranygaluska, comes from Hungary and resembles popular monkey bread or pull-apart bread.
Israel has always had a wide variety of kosher options (certainly more than the DC area), but these days they’re more creative, diverse and representative of international cuisines than ever before.
Nina and Leon Merrick, both in their upper 80s, have lived lives full of sadness. But despite that, they’ve managed to find sweetness and to nourish those around them—often with food, too.
DC’s favorite fast-casual restaurant, Shouk, shows that plant-based, kosher food can be flavorful, satisfying and loved by all, even those who aren’t vegan. Andrew visits and shares what’s new for the company.
For shakshuka, it all starts with tomatoes, onions and peppers—much like a lot of Mexican food. Inspired by her own Mexican background, Heather decided to mix up her shakshuka.
Until 2017, Reykjavik was the only European capital without a full-time rabbi. Rabbi Avi and Rebbetzin Mushky Feldman have made Iceland their home, where they host many travelers and locals.
Israeli Soul, a new book from the duo behind Zahav, Dizengoff, and several other restaurants in Philadelphia, is out this week. This time the focus is on simple dishes for home cooks.
Through her company Nourish Co., Kristin Eriko Posner, a Japanese-American Jew, brings together her Japanese heritage with her adopted Jewish culture and shows other blended families how to develop their own unique rituals.
It is said that women in Yemen didn’t experience postpartum depression. Why? Because they spent the 40 days after giving birth being taken care of by other women and fed rich galoub.