Award-winning chef Alon Shaya’s new cookbook isn’t your ordinary cookbook. Instead of appetizers, entrees and desserts chapters, it’s broken up into short stories about his life with recipes for each period.
Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.
It’s a dumpling party—grab your friends, and start filling and folding! With a variety of fillings (meat and vegetarian), there’s something for everyone. And the workload is lightened when everyone helps.
To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.
Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
A program from the World Zionist Organization, Cooking Up In Hebrew, gathers groups all over the world for a series of cooking workshops in which participants cook, eat and learn Hebrew together.
Korean potato pancakes start with the same ingredients as Ashkenazi latkes, but the addition of scallions and kimchi add an extra kick. And don’t plan on serving them with applesauce…
Chanukah has never been a big part of the religious traditions of Kavkazi Jews (“Mountain Jews”), but the community’s cuisine features many fried foods that fit the theme of the holiday perfectly.
In mid November, academics, chefs, food writers and historians gathered at American University for “Israeli Cuisine as a Reflection of Israeli Society,” a groundbreaking conference exploring Israeli food.