By David Sax
Deli devotees are returning the Jewish eatery to its roots. Until now, none of them have been kosher. David Sax explains why that’s finally changing.
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By Sara Rubin
Food journalist Michael Pollan chats about his new book and why the other white meat’s forbidden status should be reconsidered. Hear him out.
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By Naomi Zeveloff
For two months, two women traveled through Gaza learning about traditional foods and the stories behind them to create what is likely the first cookbook on Gazan home cooking.
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By Jonathan Cummings
The communal dining room was once the beating heart of Israel’s kibbutzim. Assi Haim and Ofer Vardi set out to capture the recipes in a new cookbook — before it’s too late.
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By Leah Koenig
A novel and a cookbook coming out this month tell stories of love, craving and family lost and gained, all through the experience of food — particularly the dishes of the Persian Gulf.
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By Anne Cohen
Twenty-somethings are rolling up their sleeves and joining their grandparents in their kitchens to learn family recipes — and they’re putting it all online.
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By Tamar Adler
Seduced by the Italian dish, carciofi a la giudía or Jewish artichokes, Tamar Adler set out with 60 artichokes and vats of oil before a Seder. But little went as planned.
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By Nicholas Lemann
Growing up in New Orleans, Nicholas Lemann never had gefilte fish. As an adult, determined to improved the dish, he devised what he calls ‘Gefilte With a Human Face.’
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By Adeena Sussman
As the holiday approaches, chefs around the country face one of their biggest challenges: Passover desserts. Luckily, their sweet treats don’t disappoint. Try their recipes!
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By Leah Koenig
South African Jews held tight to Lithuanian seder traditions. But they spiced them up with ingredients no one in the Old Country ever dreamt of.
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