“Of all our family I was closest to Nona Rosa. While Nono Gabriel was alive his and Nona’s house was […]
Feature story
Madrid’s Signature Pork Stew Has an Incredible Jewish Backstory
La Bola is a classic Madrid tavern. Located on a quiet backstreet, it is painted lacquer red on the outside, […]
Yom Kippur food: What to eat before and after the fast
“It once happened in Rome on the eve of the great fast [Yom Kippur]… …that a certain tailor went to […]
The long history of the modest hareesa
Or, why do we eat wheat berries on Beshalach Torah portion?
Celebrating Israel’s 75 with food
In a celebration of Israel’s 75th anniversary, ABC’s Good Morning Washington ran a special spotlight on Israel. I was fortunate […]
The crock-pot and the Shabbat stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now […]
The biblical roots of Ethiopian sweet bread
The Ethiopian-Jewish community marks Sigd, a holiday of self-examination with prayers and fasting, broken with a ceremonial challah-style bread called dabo.
Honey for Rosh Hashanah? Time to Think Again
It’s hard to find many things all Jews can agree on. In fact, it’s probably impossible. But there is one […]
A tale of two herrings, one in New York, the other in Tel Aviv
Or how the humble fish became haute cuisine in America
A nondairy Shavuot, the traditional way
Preparing for a nondairy Shavuot, just like Jews have done for centuries