Challah Stuffed With Sweet and Savory Fillings
The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.
Cooking Across the Sephardi Diaspora
In her fascinating new book, food historian Hélène Jawhara Piñer reveals the centuries-long backstory to the major Sephardi culinary traditions.
Sherry Ansky Decodes the DNA of Israeli Food
A simmering pot of Middle Eastern and Jewish influences.
Zoë Bakes Bundts (and Layers and Loaves)
Recipes, from Boston Cream Pie and Chocolate Pavlova to Tiramisu and Sticky Toffee Date Cake, are ambitiously doable.
Jake Cohen’s ‘Jew-ish’ Pride in the Kitchen
Jake Cohen builds community through the Shabbat table—and Instagram.
More Than ‘Jewish’ Penicillin
Filled with 130 recipes from around the globe, all based on bird and broth, every page of the cookbook is a reminder that chicken soup is a cure…
Pareve Pumpkin Rolls and Cornbread Two Ways
If you love potato breads, you'll go crazy for these Thanksgiving-ready Pumpkin Rolls. Also for the holiday, try Sage Corn Muffins and Orange and Cranberry Cornbread.
Mastering Vegetarian and Vegan Thanksgiving Side Dishes
Creative pareve interpretations of classic side dishes, including creamed spinach, butternut squash puree and chestnut-fennel stuffing—plus a citrusy cranberry sauce.
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