Food

BY LAUREN MANAKER  This article originally appeared in Kveller. As the Festival of Lights approaches, you might frying latkes and making applesauce in your dreams. The food is delicious and everyone is content and full, and above all, the...

  By Shannon Sarna This article originally appeared on The Nosher. Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a big secret. It just requires...

BY CNAAN LIPHSHIZ (JTA) — At this Tel Aviv restaurant, even the chickens want you to "eat mor chikin." The eatery, whose name is “The Chicken” — a reference to the pseudo-intellectual...

Dear Alice, I’ve been married for four years and, baruch Hashem, I have three children. I’ve been finding that my baby weight is not coming off easily anymore and I’ve...

This recipe originally appeared on The Nosher. BY CRYSTAL RIVERA This comforting soup is a cross between a meaty borscht and my current obsession: caramelized cabbage. Both the flanken and cabbage lend a hand in its...

  Thanksgiving is the perfect time to try the sous vide cooking method. That’s because, undeniably, poultry is where sous vide shines. Red meat can be eaten with a gradient...

By Lauren Manaker This article originally appeared in Kveller. As the Festival of Lights approaches, you might be frying latkes and making applesauce in your dreams. The food is delicious and...

By Eileen Goltz I have recently discovered the joys of mason jar salads. One of my culinary sidekicks, Katie, assured me that everyone who is cooking these days is making...

BY SHANNON SARNA What is going on with The Great British Baking Show?! For the past two weeks of its eighth season, it has featured a Jewish baked good, and I...

By Rochelle Miller With its unique method of cooking to perfection, using pure wood burners, Chimichurri Charcoal Chicken has changed the glatt kosher dining landscape. Since its opened in 2015,...