A fanatical love for this flaky Israeli pastry leads our writer on a seriously delicious quest.
The history of cheesecake is a bit sticky — everyone wants a slice.
Eli Miller, the oldest of the few remaining seltzer-delivery men in New York City, retired.
An outpost of the iconic original is now open in Downtown Brooklyn’s DeKalb Market Hall. Just don’t call it Katz’s Deli.
Katz’s owner Jake Dell has announced that the deli will start shipping its famous pastrami and corned beef, soup and pickles internationally.
Israeli food will expand its reach, with new restaurants, cookbooks and ingredients popping up around the United States.
An old school kind of bagel is coming back in a big way. Devra Ferst explains how the nouveau holes are inspired by what was once eaten on the Lower East Side.
Finding authentic Israeli hummus in the U.S. can sometimes resemble a small-time drug deal. Devra Ferst shows how far expat sabras go to get their fix.
Devra Ferst writes that it has been a delicious honor to work as the Forward’s food editor. Here are her all-time favorite Jewish food stories.
Bagels at Black Seed. Credit: Devra Ferst