Discovering The Black Sea’s Long-Buried Jewish Cuisines
Odessa has a unique character, which emerges from its Jewish cuisine, a new cookbook shows.
What Questions To Ask Your Butcher About Your Brisket Cut This Passover
It’s not just about the grade of brisket — the cut is important, too.
This Japanese American Jewish Cook Is Building A Lifestyle Brand For ‘Ethnically Blended’ Households
Mochi latkes, chicken soup with gyoza kreplach, brisket made with tonkatsu sauce…mhm….
How Martha Rosler’s Attack On ‘The Woman In The Kitchen’ Made Men Angry
Martha Rosler’s “Semiotics of the Kitchen” made a lot of men angry in 1975. To Rosler, not a lot has changed.
How To Decode A Kosher Label
Are you overwhelmed every time you look at a kosher label? Here’s what all the symbols actually mean.
Kosher And Halal Meat Can No Longer Be Labeled Organic In The EU
Kosher food can’t be labeled organic in Europe.
The Orthodox World Gets Its Own Indie Meat Magazine
“Shlomo approximates that he spent $900 on flanken for a recent flanken photoshoot.”
How To Make Your Dishes Pop On Instagram: A Food Stylist’s Secrets
There’s a reason the close-up overhead shot of a bowl or plate is so ubiquitous these days. It’s because it works.
Our Favorite Food Instagrammers Tell Us Their Must-Have Kitchen Spices
Just go easy on the salt.
A Historian’s Cafe In Montreal’s Jewish Museum Re-Defines What Jewish Food Means
Gefilte fish tacos, anyone?
