This holiday-worthy dish from the new ‘Modern Israeli Cooking’ was considered a knockout by guests at a recent Taste Test dinner.
In her new book, journalist Frances Dinkelspiel relays the story of the California wine industry through a tale of arson, intrigue — and her own Jewish family.
Joshua Pollack is a Denver bagel maven. He’s also known for making matzo balls with a little something special — and pot-infused smoked salmon too.
Quick and easy recipes (including a killer cinnamon-chocolate pound cake) are the hallmark of an accessible new cookbook.
Alix Wall puts a new cookbook to the test: Amelia Saltsman’s “The Seasonal Jewish Kitchen,” which celebrates seasonal cooking as it pertains to the Jewish year.
As part of the project Noshland, Berkeley-based Julia Braun holds cooking workshops and caters events featuring her own versions of Jewish food.
Ever since Sarah and Abraham opened their tent to three strangers in the Genesis tale, Jews have considered it a mitzvah to welcome guests. This couple takes that hospitality to the extreme.
Chef Michael Mina is serving refined versions of Middle Eastern cuisine for the next few months at a pop-up restaurant in the Marina District.
Collard greens with crispy pastrami and smothered fried chicken with waffles and grits are among the soul-food recipes in a new kosher cookbook by an unlikely balabusta.
When our Oakland-based food writer Alix Wall read the New York Times Sunday Magazine story about the lack of good bagels in the Bay Area, she had some thoughts of her own.