Helen Nash’s two previous kosher cookbooks—Kosher Cuisine and Helen Nash’s Kosher Kitchen (Jason Aronson)—are regarded as perennial standouts in the field of Jewish cooking, praised by well-known Jewish

Even the most dedicated cook needs a break from the stove, and summer’s start is the right time to take one. As the weather heats

Bored of cheesecake and blintzes for Shavuot? How about luxuriously decadent dairy rugelach?

It’s the shy side of 7 P.M. on a recent Monday night at Zahav, chef Michael Solomonov’s hit four-year-old modern Israeli restaurant in Philadelphia. At the

A Bubbe Who Feeds Us All For Avrom Honig, founder of Chalutz Productions, necessity was the grandmother of invention. Filming his now 85-year-old Bubbe cooking

Kosher desserts present a year-round challenge in their customary need to be non-dairy, if being served after a meal containing meat. Add to the culinary

A favorite in tropical countries, for centuries milky-white coconut oil was praised for its versatility, shelf-stability and unique flavor. But then came the saturated-fat police

Kosher entertaining not surprisingly changes in style and flair depending on the city, country—and continent. For a glimpse into the kosher world in South Africa,