About Food

Eat, Drink & Think your way to the people, places, products and ideas that matter in the world of Jewish food. This is your daily destination for recipes, techniques, tips and trends, plus restaurant news, holiday menus and creative culinary ideas — all through a Jewish lens. From the classic to the iconoclastic; from traditional to modern, this is the place for the food forward to find out what’s relevant and delicious across the Jewish culinary landscape.

Recent Posts:

A Freaky Fungus Called ‘Jew's Ear’

What do Judas Iscariot and hot and sour soup have in common?

Lunch With Ruth and Boaz

The Book of Ruth is read on Shavuot because, like the holiday, it takes place during the wheat harvest (first barley, then wheat) and because its heroine, Ruth, also accepts the Torah, Shavuot’s historical theme.

Putting the Dairy Back in Dessert

For Shavuot (or any dairy meal), a dessert that gets its pleasantly tangy taste from sour cream. Here’s the recipe: Russian Sour Cream Coffee Cake

Russian Sour Cream Coffee Cake

At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: Putting the Dairy Back in Dessert.

Taste Testing 'Yogurt Culture' for Shavuot

This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. For Shavuot, she cooked her way through “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food” by food blogger Cheryl Sternman Rule.

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