A recipe in Joan Nathan’s new cookbook, ‘King Solomon’s Table,’ bridges generations, nations and even a gulf between mother and daughter.
Our food editor made corned beef and cabbage and pondered the cultural and culinary connection between Irish Americans and Ashkenazi Jews.
Giving up the real deal is just one way the writer is keeping her marriage strong.
An article that appeared in an English supplement to the Jewish Daily Forward in 1924 arrives at an intriguing answer.
Malka is among the craft beers being made in Israel today that descend from a long, proud history going back to the days of King David.
It’s not lost on the writer that she throws the least kosher Shabbat either side of the Mason-Dixon Line. For her, it’s a means of adapting in non-Jewish spaces.
The ins and outs of the triangle-shaped pastry that best represents Purim.
Jonathan Blum, who imports fine soy sauce, explores the affinity between Jews and Japanese food.
A Jewish publication ran a piece criticizing the New York Times for its coverage of a cookbook containing the senator’s treyf recipe. Was it right?
A mother and son learn to bake challah to forge a connection to her late father.