A new cookbook that pays special attention to Roman Jewish and Libyan Jewish cuisines is put through its paces.
When Shoshana Dembitz and Abigail Grafton first met, they spent several long moments gazing into each others’ eyes.
Lines have been out the door since Sababa opened, and each batch of falafel is made to order.
A food photographer falls in love with Israel and creates a beautiful book about its culinary scene.
Wherein our reviewer wonders just how many recipes for chopped liver, latkes and brisket the world needs — but finds solace in a terrific dip and excellent apple crisp.
Steven Rothfeld has shot numerous cookbooks, but “Israel Eats” is the first book he’s also written.
Business owner Gabriel Shpitalnik’s behavior isn’t out of the ordinary — until you learn that one of the things keeping him so busy these days is his Advanced Placement classes.
A new haggadah instructs, ‘Don’t forget to pack a bowl for Elijah before the service!’
We put ‘The New Mediterranean Jewish Table’ through its paces and were wowed by the results. Joyce Goldstein’s asparagus soup, fish-ball tagine and lamb stew offer a seasonal, modern approach to Passover dinner.
At 80, former Chez Panisse Café chef Joyce Goldstein is releasing her latest book, ‘The New Mediterranean Jewish Table.’