A candy bar with a Jewish history is celebrating an auspicious anniversary.
Israeli chef Michael Solomonov of Philadelphia’s Zahav and Dizengoff restaurants was named a finalist in the Outstanding Chef category.
Our food editor made corned beef and cabbage and pondered the cultural and culinary connection between Irish Americans and Ashkenazi Jews.
This long-simmering St. Patrick’s Day classic is as satisfying to eat as it is easy to make.
An article that appeared in an English supplement to the Jewish Daily Forward in 1924 arrives at an intriguing answer.
Cook up a storm with some of our favorite warming, cozy recipes.
An image of Ivanka Trump making hamantaschen with her children garnered thousands of comments, from the benign and supportive to the profoundly political.
Our food editor wanted to whip up something simple for a bit of post-celebration relief, and unearthed these delicious and simple drinks and dishes.
With the instruction to drink until you don’t know the difference between the good Mordechi and the evil Haman, you have Jewish tradition egging on indulgence.
Given abundant evidence to the contrary, why does the idea that Jews aren’t drinkers persist?