For many Jews, slivovitz—the Eastern European plum brandy—is wrapped in nostalgia, evoking memories of irascible relatives downing fiery shots over Yiddish banter, or the mysterious bottle at the back of your grandmother’s pantry, revealed only during Passover seders. Over the years, slivovitz has become a distinctly Jewish beverage, one to ...
By Josh Tapper Bukharian Friday night dinner is an elaborate affair: Plates of carp doused with garlic sauce and cilantro,
...Green Pilaf in a Bag. Adopted from Ammun Kimyagarov’s Classic Central Asian (Bukharian) Jewish Cuisine and Customs Ingredients 2/3 lb.
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Foie gras—the controversial and expensive delicacy described by the renowned food encyclopedia Larousse Gastronomique as “one of the jewels in the crown of French gastronomy”—is made from the liver of a specially fattened duck or goose ...
Jews and coffee share an invigorating history. ...
by Alison Morse Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia,
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by Nevin Martell The first time I tasted halvah was on Manhattan’s Lower East Side after a long night on ...
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels
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What you call it usually depends on where your grandmother came from. ...
A year after he was arrested in Libya on charges of espionage and incarcerated for five months, Rafael Rafram Chaddad
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The nostalgic tale of "kosher-style" foods ...
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. ...