Food

Food is at the heart of everything Jewish but it’s more than just matzah balls and kugels. There is a culinary revolution taking place in the kosher world.

Celebrate Jerusalem Day with these historic Israeli mallow patties

This Jerusalem Day recipe traces the story of khubeza, the wild mallow plant that helped feed starving Jewish families during the 1948 war.

‘Eat Jewish’: How Melinda Strauss blends food, family, and Jewish identity

More than a cookbook, “Eat Jewish” is Melinda Strauss’ celebration of Jewish identity, family tradition, and the power of food to bring people together.

Melinda Strauss’ Nora’s Broccoli

Crispy, salty, and dangerously snackable, this roasted broccoli is the recipe that turned veggie skeptics into broccoli thieves sneaking bites straight off the baking sheet.

Melinda Strauss’ Puff Pastry Deli Roll

Buttery, flaky, and packed wit flavor, this puff pastry deli roll is the love child of the Jewish deli counter and a cozy Shabbos table.

Melinda Strauss’ Hummus with Chili-Crisp Chickpeas

Melinda Strauss’ spin on hummus is in the topping: chili-crisp chickpeas for an extra kick of heat and a satisfying crunch.

Melinda Strauss’ Cinnamon Bun Challah Pudding

If you have any leftover homemade challah, don’t toss it! You can use it for cinnamon bun challah pudding for a great dessert or brunch.

Is the Zabar’s story a Jewish story? With David Zabar

These fresh Passover desserts are perfect for spring tables

Passover arrives with spring, and with it a welcome shift from heavy winter dishes to desserts that feel bright, fresh, and full of life.

From sustenance to cuisine: Reclaiming the Ashkenazi foods of our grandparents

Once dismissed as old-fashioned or bland, Ashkenazi food is being reimagined in restaurants and home kitchens as a cuisine rooted in memory, technique, and cultural pride.