Turned off at first glance by a new kosher cookbook, our reviewer finds that it’s full of seasonal recipes and gorgeous photography.
The tantalizing recipes in this new cookbook may be the main attraction, but the story of how the two Israeli-born, London-based chef-authors seduced each other with food is a close second.
Alix Wall, whose grandmother was from Vilna, has a very personal perspective on ‘Vilna Vegetarian.’ This newly translated cookbook makes Old Country recipes accessible to 21st-century American readers.
‘Vilna Vegetarian’ was translated from the original Yiddish by Eve Jochnowitz, who now raises concerns about the final product.
A cookbook devoted to yogurt dishes offers a surprising variety of delicious recipes, perfect for Shavuot or any time.
A culinary mad scientist whips up a delicious and dizzying Friday-night dinner. (Think THC-laced matzo balls, for starters.)
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.