“There’s a lot of anxiety in our country right now, and so people are looking to our tradition for meaning,” Rabbi Shmuel Herzfeld said.
Suzanne Tauber smoked her last cigarette on the day her daughter told her she was pregnant. After hearing the news that she was going to be a grand…
Odessa has a unique character, which emerges from its Jewish cuisine, a new cookbook shows.
It’s not just about the grade of brisket — the cut is important, too.
Mochi latkes, chicken soup with gyoza kreplach, brisket made with tonkatsu sauce…mhm….
Martha Rosler’s “Semiotics of the Kitchen” made a lot of men angry in 1975. To Rosler, not a lot has changed.
Are you overwhelmed every time you look at a kosher label? Here’s what all the symbols actually mean.
Kosher food can’t be labeled organic in Europe.
“Shlomo approximates that he spent $900 on flanken for a recent flanken photoshoot.”
There’s a reason the close-up overhead shot of a bowl or plate is so ubiquitous these days. It’s because it works.