Food


Craving the Flavors of the Persian Gulf

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.Read More


'Save the Bubbes' Projects Preserve Jewish Grandmothers’ Recipes Online

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.Read More


Tamar Adler's Fried Jewish Artichokes

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.Read More


Gefilte Fish With a Human Face

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.’Read More


The Great (Passover) Dessert Challenge

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!Read More


A South African Seder, Inspired by Lithuanian Roots

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.Read More


The Curious History of Kosher Salt

By Rachel Tepper

Kosher salt is one of the most ubiquitous ingredients in the cooking world — but it’s also one of the most misunderstood. We break down its curious history.Read More


The Forward and Heritage Radio Network's Passover Special

By Devra Ferst and Leah Eden

Passover is almost here and it’s never too early to start your menu planning. The Forward’s Devra Ferst and Heritage Radio Network’s Leah Eden teamed up for this special Passover Food Podcast. Devra sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefiltaria, to discuss what makes gefilta gefilta. And, Leah chated with Mitchell Davis, Vice President of the James Beard Foundation and host of Taste Matters, about what the Passover Seder looks like at the James Beard House.Read More


Navigating Curves in the Era of Food TV

By Abigail Jones

The food world is having its beauty moment. So how do the Jewish women of food TV navigate the crawl space between celebrity, food and relentless beauty standards?Read More


The Wafting Scent of New York Deli Reaches Maine

By Kathy Gunst

When food writer Kathy Gunst wanted to serve bagels and lox at her daughter’s bat mitzvah in Maine, she called her hometown deli, which drove it up from New York.Read More


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