A Seder made up of dishes from Forward contributing editor Leah Koenig’s new cookbook offers delicious recipe revelations just in time for the holiday.
A new cookbook from winemaking couple Jodie and Jeff Morgan provides just the right recipes — with wine pairings — for a Purim dinner party.
Chef Cortney Burns brings the flavors of her Ashkenazi Jewish heritage into the kitchen of one of San Francisco’s hottest restaurants.
Just in time for Tu B’Shvat, Alix Wall reviews an unusual vegan cookbook dedicated to the seven species.
A photographer, world traveler and chef, transplanted from New York to San Francisco, celebrates her new book with a floating party and new friends.
Cauliflower, cumin, cashews and coconut? Peanuts, rice, bell peppers and chilies? Pistachios, carrots, currants and lentils? These are energy bars?
For Maia Hirschbein, olive oil is a vein that runs through all her interests, from food to Judaism. And it all started two years ago in a Tuscan olive grove.
Chef Alix Wall cooks her way through the 40th anniversary edition of the iconic ‘Moosewood Cookbook’ to see how it holds up after all this time.
Bay Area chef Alix Wall cooks her way through Israeli food authority Janna Gur’s new book, ‘Jewish Soul Food: From Minsk to Marrakesh’ and finds it well worth the trip.
For Maximus Thaler, author of ‘A Curious Harvest: The Practical Art of Cooking Everything,’ dumpster diving began as recreation — then became much more.