Among the pages of a medieval Middle Eastern cookbook lies a 600-year-old recipe with a title equal parts perplexing and alarming: “Meatballs Cursed by Jews.”
I slumbered eyes-open through childhood seders, bored out of my mind, wondering if that meant I was the Wicked Son, or in my case, the Wicked Daughter, who counted even less.
This year for Purim, which begins on the evening of February 25, why not celebrate with a dish that evokes the setting of the Megillah (the story of Queen Esther) in ancient Persia?
Hanukkah’s great culinary divide runs right across my brother Paul Freedman’s dining room table in suburban Pelham, New York.
Eitan Okun only eats between the hours of 8 and 10 p.m., or, on days when he rides his bike, from 6 to 8 p.m.
During the coronavirus quarantine, I spent several months cooking for, and helping, my daughter Merissa in New Orleans, where she was recovering from surgery.
Conservative rabbi Amy Levin always makes lentil soup on Passover—but never in her grandmother’s pots.
Nestled between the shores of the Black Sea and the Caucasus Mountains, the country of Georgia is a land where different cultures
When a student of the famous Talmudic sage Rabbi Gamliel doubted the majesty of the World-to-Come
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now a must-have in every kitchen.
