The 2013 cookbook lineup is looking good. For the home cook in search of Yiddishkeit, these five volumes in particular are worth adding to your wish list.
There was a time in the not-so-distant past when the American deli was in dire straits. But today, there is a renaissance afoot for the quintessential Jewish eatery.
Pickled calf’s hoof and shmaltz-and-matzo kishke were on the menu at a nine-course Shabbat dinner hosted by some of the country’s greatest Jewish culinary innovators.