With the High Holidays approaching, I’m once again immersed in the throes of family traditions that bring me back to the kitchen. Even though we rarely eat beef these days, one of those traditions...

(JTA) “Lowly Bagel Transformed by an Artist,” reads the 1974 New York Times headline. Around these parts, we don’t tend to think of bagels as lowly to begin with—but what a young woman named...

Chickpea gnocchetti — gnocchetti di ceci— little knuckles of garbanzo beans and flour— combine two of my favorite things: the Middle East and Italy. This recipe is inspired by one I found in...

Have you ever wondered what happened to that restaurant you once loved and have memories of dining at with your family and friends? We did! There is an amazing website called Lost Tables, dedicated to...

This article appeared first on Forward. Reposted with permission. I have a confession to make: I haven’t turned on my oven in weeks. We have had ice cream for dessert every Shabbat. It’s hot...

(JTA) – You hear it every year: The High Holidays are either early or late, never on time. This year is an early one – real early. Rosh Hashanah starts at sundown Sept. 6, the night of Labor Day...

The moment St. Louis diners have been waiting for has finally arrived: The Food Hall at City Foundry, the dining arm of the brand-new sprawling, multi-use development in Midtown, welcomed its first guests...

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items. And...

This article first appeared on The Nosher. Hummus, a Middle Eastern chickpea and tahini dip, has been adopted and Americanized in every possible way in recent years. Americans haven’t just embraced...

Cold soups are ideal for summer Shabbat dinners or lunches. They are made in advance, provide cooling sustenance in hot weather and have long been a part of the global Jewish kitchen. The buttermilk...