Borscht Crostini
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.
Pickled Cherry Tomatoes
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.
Cutting Volunteering Programs Is A National Disservice
Despite proposed budget cuts that would gut AmericCorps, Repair The World’s David Eisner remains “very optimistic” about the future of service.
Meet the Founder of the Brand New Jewish Food Society
Naama Shefi’s exciting new project is dedicated to preserving and revitalizing Jewish food traditions.
How a Star Israeli Baker Keeps It Classic and Fresh at the Same Time
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.
Break The Fast With A Savory Sephardic Pastry
With their lovely spiral shape, savory filled pastries known as bulemas are symbolically appropriate to serve during the High Holiday season.
Fig and Pumpkin Bread Pudding for Sukkot Breakfast
Seasonal fruit and autumnal spices make this the perfect dish to enjoy on a cozy holiday morning in the sukkah.
With Fletchers, Montreal’s Bagel Scene Gets Bigger and Better
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.
What Jewish Farmers Eat for Breakfast
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.
My Breakfast With the Gefilteria Gang
Leah Koenig sat down with Jeffrey Yoskowitz and Liz Alpern over bagels to discuss their upcoming cookbook, “The Gefilte Manifesto.”
