In this beautiful holiday hors d’oeuvre, you get all the best of Ashkenazi cuisine — the tangy and bright and creamy and crunchy — in one bite.
These gorgeous pickles can be part of a festive Rosh Hashanah cheese plate that might also include sour cherries, dried figs and slices of halvah.
Despite proposed budget cuts that would gut AmericCorps, Repair The World’s David Eisner remains “very optimistic” about the future of service.
Naama Shefi’s exciting new project is dedicated to preserving and revitalizing Jewish food traditions.
Over smoked fish and coffee at Russ & Daughters Café on a recent morning, I asked Uri Scheft to tell me his favorite bread. “The last one that came out of the oven,” he said, without missing a beat. He was teasing, of course — but those words might as well be his professional mantra.
With their lovely spiral shape, savory filled pastries known as bulemas are symbolically appropriate to serve during the High Holiday season.
Seasonal fruit and autumnal spices make this the perfect dish to enjoy on a cozy holiday morning in the sukkah.
Call it heresy, but New Yorker Leah Koenig is a devoted fan of the heavily seeded, sweet and petite beauty that is the Montreal bagel.
Leah Koenig reached out to some of her favorite farmers to find out what the people who grow our food eat for breakfast during the bountiful summer months.
Leah Koenig sat down with Jeffrey Yoskowitz and Liz Alpern over bagels to discuss their upcoming cookbook, “The Gefilte Manifesto.”