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Finding A Kosher Wine Niche

By Peter Hellman

Philip Jones had an idea to make his Washington state vineyard stand out from the pack. He’d make kosher wines, even though he is not Jewish.Read More


What Goes Round: A Bagel Timeline

By Maria Balinska

The bagel is one of the most beloved foods in the Jewish culinary canon. But, how did it come about? Our timeline traces the bagel back 600 years.Read More


(A New) Honeymoon for Brisket

By Devra Ferst

More than any other food in the Jewish culinary canon, brisket is transformative, evoking memories of years gone by, according to Stephanie Pierson, the author of the new “The Brisket Book: A Love Story with Recipes.”Read More


How Much Is a Bottle of Kosher Wine Worth? For One Collector, $3,883

By Peter Hellman

For the past three years, auction prices for mainstream wines, especially those from famed Bordeaux chateaus, have been on a roll. Energized by deep-pocketed Asian collectors, the prices of top wines, led by Chateau Lafite Rothschild, have well outpaced the U.S. stock market. One evening in late September, it was the turn of kosher wines, still very much a niche category, to try to get in on the action.Read More


Off the Plate and Into the Bar Glass

By Katherine Martinelli

Is there such a thing as a Jewish cocktail? Historically, no. But, as cocktail culture grows, Jewish flavors are turning up at the bar.Read More


Vilna’s Moosewood Cookbook

By Leah Koenig

When most people think about the early high priestesses of vegetarian cooking, chefs and cookbook authors like Mollie Katzen, Deborah Madison and Madhur Jaffrey come to mind. Now, the YIVO Institute for Jewish Research in New York City is adding another name to the list: Fania Lewando. Next spring, YIVO will publish an English translation of Lewando’s Yiddish-language “Vegetarish-Dietisher Kokhbukh,” the “Vegetarian Dietetic Cookbook.”Read More


Pickle This: Not Your Bubbe’s Herring

By Melissa Clark

Poor pickled herring — it has lost its mojo. But, it’s time to bring it back — DIY style. This recipe is delicate and sublime.Read More


Getting Back to Their Roots

By Jeffrey Yoskowitz

Israeli chefs are looking to their country’s short culinary history for inspiration, helping Israeli food find confidence in its local flavors.Read More


A Jewish Farmer Grows in America

By Ben Harris

After reporting on the biggest scandal in kosher food history, Ben Harris left journalism and the life he had anticipated to become a farmer.Read More


Commemoration Events for March 16 - March 23

A list of events occurring March 16 - March 23 in commemoration of the centennial of the Triangle Shirtwaist Factory Fire.Read More





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