Food

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This is my version of the classic beet, walnut, and goat cheese salad. Everyone I’ve served it to has loved it, and my kids even ask for seconds and thirds! I haven’t … more

MICHAEL SCHEMAILLE | 8/1/19

Once the zucchini is cooked, blend it with tahini, garlic, salt, lemon juice and a little olive oil.

Zucchini Baba Ganoush: Use all that summer squash for a rich dip

By the end of the summer, I’m always looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my … more

SONYA SANFORD | 8/1/19

Here are 6 favorite Jewish foods you should stop eating

With summer barbecue season here, Americans everywhere will be firing up their grills and feasting on their favorite foods. But many of our culinary indulgences come with a cost. … more

BY ALIX WALL | 8/1/19

Why you should be grilling like an Israeli this summer

Israelis love their barbecue. They do it on the beach. They do it on their hikes. They grill whenever and wherever possible – empty parking lot? Let’s do it! When that smoky aroma … more

RACHEL RINGLER | 7/5/19

The Aussie Gourmet says have fun with cooking!

Naomi Nachman, The Aussie Gourmet, is a Kosher cooking maven and writer. In addition to her popular website, www.theaussiegourmet.com, she is the author of “Perfect for Pesach” and “Perfect Flavors.” Nachman’s cooking show, “Sunny Side Up,” is posted at Kosher.com and her weekly show, “Table for Two with Naomi Nachman,” airs on The Nachum Segal Network app and online. more

Patricia Raskin | 6/11/19

Bagels galore!

Once upon a time not too long ago, Providence was a bagel desert. The options were sparse and dry, and, well, kind of pathetic: frozen hockey pucks of bagels in the supermarket’s frozen … more

CYNTHIA BENJAMIN | 6/6/19

Everything you ever wanted to know about brisket and more

Award-winning writer, TV host and barbecue guru Steven Raichlen focuses on a meat beloved by Jews in his newest cookbook, “The Brisket Chronicles” (Workman Publishing, $30). more

CYNTHIA BENJAMIN | 6/6/19

Scientists taste beer made from 5,000-year-old yeast recovered from ancient pottery used to brew beer.

5,000-year-old yeast is being used by Israeli scientists to brew a pretty good beer

JERUSALEM (JTA) — The first microbreweries were used to brew beer some 5,000 years ago, and now scientists are brewing their own. Israeli scientists have isolated yeast from ancient pottery … more

Marcy Oster | 5/22/19

Love Jewish food? These 3 British podcasts are for you.

This story originally appeared on The Nosher. It is rare that I do anything these days without a podcast for company: cooking, walking the dog and, yes, falling asleep. They are, I suppose, the … more

Rachel Myerson | 5/16/19

Did Maimonides introuce pizza to the world?(Wikimedia Commons / Pixabay)

Did this ancient Jewish scholar introduce the world to pizza?

(JTA) — In 1983, the Italian-Israeli professor Sandra Debenedetti Stow stunned the scholarly world with an explosive article that proposed that Jews introduced pizza to the European diet. … more

Henry Abramson | 5/10/19