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.

Agrio (sour hamout soup)

This Lebanese lemon and potato soup, often prepared for Shabbat, symbolizes comfort in its entirety.

Jake Cohen’s harissa tomato bisque with challah grilled cheese

The sweetness of challah bread pairs so well with the sharpness of the cheddar and a bowl of creamy tomato soup.

Jake Cohen’s roasted chicken matzo ball soup

If you want good soup, you need good stock. This recipe will revive your soul during any physical or mental ailment.

Semi-baked shakshuka

While many versions of shakshuka are exclusively cooked on the stovetop, this recipe also uses oven-baking to create a deeper flavor profile.

Yirmiyahu eats his way through Jerusalem’s shuk

This self-taught chef cooks gourmet seven-course kosher meals in his London garden

Andrew Krausz is on a mission to elevate kosher dining to Michelin-star status.

Carciofi alla Giudia: A deep dive into the origins of Rome’s Jewish-style fried artichokes

This simply-prepared, deep-fried artichoke dish tells centuries of Italian-Jewish history.

30 Shabbat foods from around the world

Your guide to the diverse culinary traditions that help Jewish communities all over the world celebrate Shabbat

Grandpa Emil’s famous rugelach

Try this treasured recipe from the historic Jewish Bodenstein Brothers Bakery in New York City.

Classic gefilte fish

Whether it’s prepared from scratch or comes from the freezer aisle, gefilte fish undeniably holds its own unique place in Jewish culinary heritage.

How to make Turkish meatball (köfte) soup

This filling and delicious soup combines sweet and savory ingredients.

How to make memorial halva

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