Paula Shoyer Rewrites Kosher Classics for the Instant Pot
Even cholent, one of the Ashkenazi world’s most beloved slow-cooked delicacies, gets an Instant Pot revision under Shoyer’s watchful, expert eye.
Amy Zitelman Wants to Elevate Tahini Beyond Cult Status
Tahini belongs in more than just hummus—think salad dressings and stir fries, salted caramel desserts and carrot cakes—argues one of the leading artisanal producers of tahini today.
‘Flavor’ Is Ottolenghi’s Elevated Paean to Produce
In 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.
Michael Gardiner Serves Up ‘Modern Kosher’ in New Book
Gardiner consistently delivers interesting new flavors and culinary mashups in a “chefy” way that might intimidate the home cook at first glance—but shouldn't.