Sukkot makes me dream of a beef tagine with quinces
A fall dish for the holiday come from North Africa and draws out the charms of an often overlooked fruit
A fall dish for the holiday come from North Africa and draws out the charms of an often overlooked fruit
Chopped & Served sets up catering shop at corner known throughout the world
A local cafe owner closed for the Jewish day of rest. Revenue is down 12% but his spirit is up
It's all love, hummus and za'atar until the shooting starts
The master chef and culinary historian's new book looks at food, the Black and Jewish diasporas — and social justice
The Israel-born chef’s post-COVID reflections on home cooking, the future of food, and baked pasta
As a kid growing up on Manhattan’s Upper East Side, I always wanted to be a West Sider — and I can sum up the reason in one word: Zabar’s. I crossed the park every chance I got. That’s where my best friend lived, and two blocks up from her apartment — occupying not one…
My artichokes took a beating in the December storms, which they liked. By last week the wide dusky green leaves and stalks, swollen fat from all the water, produced bouquets of tight, cone-shaped flower buds. That’s when I called dinner. Last winter at the Forward’s virtual gala, I auctioned off an Artichoke Harvest Dinner for…