The maror that packs a punch When it comes to making maror, the most important thing to remember is, go strong or not at all!
Chef Alon Shaya’s matzo ball wedding soup This merging of an Italian-American and a Jewish classic feels almost second nature to me, given my culinary upbringing.
Chef Alon Shaya’s peach and mascarpone hamantaschen This hamantaschen recipe combines luscious fresh fruit and mascarpone for a lightly sweet, tangy filling.
The best places to eat in Jerusalem, our picks for all budgets In Jerusalem, you’ll find locals eating at a “hole in the wall” falafel spot one night, and an upscale restaurant the next.
The very Jewish history of Montreal bagels and where to eat them St. Viateur and Fairmount Bagel lay unequivocal claim to producing the tastiest and most authentic bagels in Montreal
5 traditional Shavuot foods from around the world that aren’t cheesecake Here are some diverse Shavuot foods served by Jewish communities around the world.
Let’s talk about Passover desserts Why do so many non-Jewish publications include dairy desserts on their Passover menus?!
Stuffed artichokes, Moroccan style Our chef likes to ‘stuff stuff,’ and this recipe is just one example.
Bakers around the world are making hamantaschen to help Ukraine “We were also thinking about Purim and about Putin as this sort of modern-day Haman.”
Meet Justin Yehuda — the Gen Z founder behind Iron Dome Coffee, the pro-Israel brand combining kosher beans and bold advocacy
