Food Spring 2013


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


How Is the White House Seder Different From All Others?

By Devra Ferst

The Obamas’ Seder is a little different from others — it includes a reading from the Emancipation Proclamation. And, of course, the Secret Service knows where the afikomen is hidden.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


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


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


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