Even if ‘Eating Animals’ doesn’t convince you to give up meat, you may host a vegan over the high holidays. Here’s how to tackle the meatless meal.
This delicious soup is an easy-to-make delight.
Spice up your seder with this delectable brisket!
A new approach to the Passover meal includes a new cooking tool and a spicy twist on classic recipes.
The exhibit offers a fascinating, immersive account of the Jewish history of chocolate making and merchandising.
An ad from the 1950s makes it quite clear that Jews weren’t the Brooklyn Bagel company’s only target audience.
Coleslaw adds a welcome crunch and bright flavor to mini brisket sandwiches that are a perfect Super Bowl nosh.
When a Harlem couple couldn’t find a decent bagel in the neighborhood, they started making their own.
In spite of the fact that her grandmother was Hungarian, food editor Liza Schoenfein didn’t have a go-to paprikash recipe — until now.
Alvin Lee Smalls has been baking exquisite rugelach in Harlem for more than 50 years.