A Lifelong Love of Multicultural Food Began in Brooklyn
Melissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.
Influential food writer Claudia Roden is ‘not nearly finished yet.’
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Cookbook Explores the Crypto-Jewish ‘Roots’ CellarYears after her conversion from Catholicism to Judaism, Genie Milgrom discovered documents linking the family to a crypto-Jewish heritage in medieval Spain.
Pareve Pumpkin Rolls and Cornbread Two WaysIf 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 DishesCreative pareve interpretations of classic side dishes, including creamed spinach, butternut squash puree and chestnut-fennel stuffing—plus a citrusy cranberry sauce.
And ‘Now for Something Sweet’ From Australia“There’s something about the Jewish community and cake….” So begins the narrative of 'Now for Something Sweet,' the fourth cookbook from the Australian-based Monday Morning Cooking Club
Mashed Potato-Stuffed Chicken à la Rachael RayDig into these tender and juicy leg quarters when you're in the mood for a comforting, satisfying main dish that comes with a pocket of yummy mashed potatoes.
At YIVO Online, (Food) Class Is in SessionYIVO is offering a series of courses, including the rich and delectable "A Seat at the Table: A Journey Into Jewish Food," with an appearance by Adeena Sussman.
Michael Gardiner Serves Up ‘Modern Kosher’ in New BookGardiner consistently delivers interesting new flavors and culinary mashups in a “chefy” way that might intimidate the home cook at first glance—but shouldn't.
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