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  • Still Smitten With Deb Perelman
    Food
    Still Smitten With Deb Perelman
    Still Smitten With Deb Perelman

    Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

    Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

  • Claudia Roden, Culinary Icon
    Food
    Claudia Roden, Culinary Icon
    Claudia Roden, Culinary Icon

    Influential food writer Claudia Roden is ‘not nearly finished yet.’

    Influential food writer Claudia Roden is ‘not nearly finished yet.’

  • Challah Stuffed With Sweet and Savory Fillings
    Food
    Challah Stuffed With Sweet and Savory Fillings
    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.

    The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

Food
New Year, New Baking Project to Tackle: Bagels!
by Jessica Halfin
Challenge yourself with this recipe for homemade bagels, created by our resident bread guru and author of our perennially popular challah recipe.
Food
Amy Zitelman Wants to Elevate Tahini Beyond Cult Status
by Jessica Halfin
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.
Food
‘Flavor’ Is Ottolenghi’s Elevated Paean to Produce
by Jessica Halfin
In 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.
Food
Chebakia, the Fried Moroccan Cookie Perfect for Hanukkah
by Jessica Halfin
Chebakia are made from a pareve dough that is shaped like a flower then fried, submerged in a warm honey-based syrup and, finally, sprinkled with toasted sesame seeds.
Food
Food
A Lifelong Love of Multicultural Food Began in Brooklyn
by Adeena Sussman
by Adeena Sussman
Melissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.
Food
Cookbook Explores the Crypto-Jewish ‘Roots’ Cellar
by Hilary Danailova
Years after her conversion from Catholicism to Judaism, Genie Milgrom discovered documents linking the family to a crypto-Jewish heritage in medieval Spain.
Food
Pareve Pumpkin Rolls and Cornbread Two Ways
by Jessica Halfin
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.
Food
Mastering Vegetarian and Vegan Thanksgiving Side Dishes
by Jessica Halfin
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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