08
Aug
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels and Cousco...
08
Aug
Stuffed Cabbage: A Comfort Food for All Ages
What you call it usually depends on where your grandmother came from.
08
Aug
Culinary Lessons from a Libyan Prison
A year after he was arrested in Libya on charges of espionage and incarcerated for five months, Rafael Rafram Chaddad savors his freedo...
26
Jul
From Pickles to Salmon, the Joys of Kosher-Style
The nostalgic tale of “kosher-style” foods
02
Jul
Is There a Secret Ingredient in the Jewish Relationship with Food?
A wide-ranging discussion that includes food makers and thinkers Jami Attenberg, Sue Fishkoff, Ari Hart, Gil Marks, Allan Nadler, Joan Nathan, Yotam Ottolenghi, Mimi Sheraton, Michael Stern, Ruth Reichl, Claudia Roden, Shalva Weil and others.
02
Jul
Michael Pollan: High Priest of American Food
Michael Pollan, the poster boy of America’s “new food” movement, talks about the role his Jewish upbringing plays in his approach to food, his disagreements with Leviticus and how cooking for yourself is the key to healthy eating and changing the world.
02
Jul
Marc Chagall: The Bride and Groom on Cock (1939–1947)
The little known story behind “The Bride and Groom on Cock”
12
Jun
What Does Judaism Say About Organ Donation?
Secular Humanism
For Humanistic Jews, there is no greater value than the sanctity of life. We honor the traditional notion of pikuah n...
11
Jun
Jewish Fizz: Seltzer, Egg Creams & Cel-Ray
by Joan Alpert
The old joke goes like this: An elderly Jewish man falls on a New York street on a hot summer day; a doctor rushes th...
13
May
Lebanon vs. Israel: A Delicious Culinary War
The Lebanese counterattack on Israel was carefully planned, precisely organized and ruthlessly executed by an army of 300. The mission:...