Interviews
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.
A Historian’s Cafe In Montreal’s Jewish Museum Re-Defines What Jewish Food Means
Gefilte fish tacos, anyone?
Middle Eastern Food (Traditionally Meat-Heavy) Gets The Vegan Treatment
Pro-tip: Use a lot of tahini.
Whatever You’re Spending On Coffee, It’s A Steal
Longtime coffee experts make the case that even instant coffee can be acceptable.
This Restaurant Serves Authentic Vietnamese Pho To Hasids
Pho in Hasidic Crown Heights! Will wonders never cease?
Kim Kushner’s ‘I Heart Kosher’ Aspires To Be The New Bible For Entertaining While Jewish
“I want to create a great cookbook that just happens to be kosher.”
Meet Chef Rossi - One Of The First Chefs To Cater Same-Sex Weddings
She catered the Vagina Monologues after-party — with a vagina-shaped fruit platter.
Nik Sharma Doesn’t Want To Talk About Tradition Anymore
You might recognize Nik Sharma’s hands before you recognize his face.
What “Israeli Soul” Is Made Of: Trying Michael Solomonov’s New Cookbook
Michael Solomonov’s new cookbook is all about getting into the soul of a country full of contradictions.
Cashew Cheeses That Are Vegan — And Unbelievably Pareve
Michael Schwarz knew the struggle of being vegan without good cheese. So he decided to do something about it.
