Israeli cookbook
When food becomes memory: Alon Shaya's culinary tribute to Holocaust survivors
How one Israeli-American chef is transforming Holocaust stories into dishes that preserve identity, resilience, and remembrance
‘Totally Kosher’ cookbook by Chanie Apfelbaum aims for a wider audience
Two creative Jewish cookbooks worth checking out
Natalie Portman highlights Jewish writers among her favorite books
Taste Israeli food with Joan Nathan
Joan Nathan reflects on the evolution of Israeli cuisine and shares what’s on her Thanksgiving table this year
Top 10 bread baking tips
Bread is not meant to be eaten alone. Nothing beats breaking bread (not slicing it) with friends or family.
Jewish Book Council announces 2019 National Jewish Book Awards Winners
The Jewish Book Council just announced the winners of the National Jewish Book Awards Winners, now in its 69th year.
Spring in your oven
Let’s examine why oven spring occurs and use this to learn about our dough-preparation technique and perhaps improve on it a little.
Digging into food history
Lori Stein and Ronald Isaas explore the development and celebration of Jewish cuisine.
Rehabilitation through cooking
Chef Avi Levy serves you his soul in a dish.
Pascale's Kitchen: Last-minute hametz
It’s amazing what treasures you find pushed back in the corners of your freezer.
Pascale's Kitchen: Halla heaven
Tastes of the Carmel
A new cookbook tries to bring the cuisine of a luxurious spa into your home kitchen.
Twixt water and oil
As we know, water and oil are diametric opposites; it is thus not surprising that the effect of oil in the dough is opposite to that of water.