jewish-food

Wise Sons opened its 10th location in Tokyo Station, home to more than 3000 trains daily. That's a lot of bagels in Tokyo Station, alone.

Gather up a group and plenty of wine and check out these 10 modern Passover recipes for an updated feast that will delight the whole table.

Bring the favorites to your own home kitchen. This whole-grain challah will ruin you for all other braided breads. Get baking!

Demystify the unfamiliar and bring the favorites to your own home kitchen. These onion challah rolls will revolutionize your sandwich game.

This raisin walnut babka is a favorite in New York City, and it's about to be everywhere else in the world too! Ready to get baking?

Gear up for some awesome culinary projects. Missy Robbins' spaghetti cacio e pepe kugel will become a new family favorite.

Wise Sons Deli in San Francisco's Mission District doesn't let a single ounce of their wood-smoked pastrami go unconsumed. It's as if they were inspired by their grandmothers' kitchen habits, which sounds like a pretty dang authentic deli to us. How authentic, you ask? The phone number listed on their website comes with the caveat: "You…

If anyone knows matzo, it's Michele Streit Heilbrun — co-owner of Streit's matzo. Matzo can be made into delicious dishes, including this LEO matzo brei.

If there’s one Yiddish word you need to learn, it’s “fress.” This buckwheat salad with barberries and tangy pomegranate dressing is packed with flavor!

If there’s one Yiddish word you need to learn, it’s “fress.” This butternut squash with whipped feta is about as good as vegetarian food gets!

The traditional Jewish cuisine that warms your soul gets a makeover in The Gefilte Manifesto. This cauliflower and mushroom kugel is a hearty side dish.

The traditional Jewish cuisine that warms your soul and fuels your holidays gets a makeover in The Gefilte Manifesto, a collection of recipes by Liz Alpern and Jeffrey Yoskowitz. As owners of artisanal fish loaf haven Gefilteria, their spin on Ashkenazi Jewish food is as appetizing as it is contemporary, spruced up for the next generation…

If you really want to impress your Passover guests (or fellow seder-goers), whip up a big batch of fresh matzo at home. Trust us, you'll probably go through the whole thing before you've finished ticking off the plagues. We reached out to James Beard Award–winning chef Alon Shaya of New Orleans' renowned Domenica, Pizza Domenica, and modern Israeli…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America's Best Breakfasts: Favorite Local Recipes…

Jewish food isn't famous for being paleo, so let's fix that with The New Yiddish Kitchen, a collection of recipes from...not exactly Bubbe's kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to remind the world that braised brisket is a caveman's dream. Three onions may seem like a lot, but when…

Jewish food isn't famous for being paleo, so let's fix that with The New Yiddish Kitchen, a collection of recipes from...not exactly Bubbe's kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to slim down some of these beloved dishes for the modern Stone Age.  If there were ever a food that…

Every culture seems to have its own version of the doughnut — and usually some fancy name for it, too. In Italy, fried dough is called bombolone or zeppole. In France (and the French Quarter of New Orleans), it goes by beignet.In Israel, doughnuts are known as sufganiyot. And like their fellow oil-cooked counterpart, the potato…

Every year as a kid, I counted down to our synagogue’s Hanukkah shindig, where I’d gorge on sufganiyot and latkes (that’s jelly donuts and potato pancakes for you goys out there). But Hanukkah lasts eight days. On the other days we’d hang out at home and play the dreidel game, with the winner getting a…

There is one gluten-free baking bible out there: Against the Grain. You’ll never have to shell out eight bucks for a terrible loaf of frozen bread ever again. Bid farewell to the rubbery, flavorless, additive-filled gluten-free goods of yesteryear and embrace your diet with delicious, wholesome, home-baked favorites. These bialys are a labor of love worth taking…

Passover, which begins on April 3, is almost here. And while we’re super-pumped about the prospect of brisket portions that would make any Bubbie proud, we’re going to need side dishes to back it all up. Whip up some homemade matzo and check out these 12 recipes for classics like kugel and haroset, plus welcome…

When it comes to the very best of kosher food and wine, look no further than renowned winemaker and cookbook author Jeff Morgan. Morgan’s new book, The Covenant Kitchen, features recipes he’s collected on his travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book in which you'll find your new favorite fish…

Latkes! It's that time of year, and you know you want them. Whether you take yours with sour cream, applesauce or, well, something a little fancier, we've got 10 prime Hanukkah recipes for you, from those crisp potato patties that just won't quit to smoky beef borscht, meatballs and stuffed eggplant, make this food-friendly holiday…

We're pretty crazy about the lineup at NYC's premier house of fried chicken strips, Sticky's Finger Joint. We've touted many of their 30+ daily flavors, including personal favorites buffalo balsamic maple and French onion crema fingers. In the spirit of "no holiday left behind," the chicken masters are rolling out their newest creation — a…

This is the first recipe in Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True:…

Walking into Russ & Daughters, the world-famous appetizing shop operating since 1923 in Manhattan's Lower East Side, is an experience unlike any other. The glass cases are filled with everything from caviar to smoked fish to bagels and sweets. Their new café, located a few blocks from the shop, seamlessly bridges the old-world, neighborhood feel and delicious…

Passover, which begins on April 14, is almost here. While it's not the most dessert-friendly holiday (flour that's not matzo is typically a no-no), you'll forget all about cookies and cake when you see...well, our cookies and cake. And mousses, soufflés and pavlovas. And sorbet. Basically, dessert is going to be fine. Check out these…