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.

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.

10 of the best Israeli snacks

From savory peanut puffs and falafel-flavored crunchies to chocolate filled with pink cream and nostalgia in a bar, they’re all amazing.

How to make memorial halva

Easy and delicious kibbeh

This Middle Eastern recipe combines beef or lamb, rice, and warm spices.

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!

Wolffia: A tiny super-veg to green your meals and boost your health

Duckweed, or wolffia, is a nutritious aquatic plant, and one company can grow it indoors all year along and sell it ready to add to any food.

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.

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