Yesterday I made farmer’s cheese for the very first time, an old-school task so simple and so satisfying that I wonder why I never attempted it before. I found the method in The Gefilte Manifesto:...

St. Louis is a city rich in passions, especially for its restaurants. This enthusiasm extends to a strong interest in culinary history, largely due to Dr. Harley Hammerman. His websites, Lost Tables and...

This story was originally published in the Forward. Click here to get the Forward's free email newsletters delivered to your inbox.   On the rocky western coast of Vancouver Island, I watched...

(Washington Jewish Week via JTA) — Brood X, the once-every-17-years emergence of cicada swarms across much of the Midwest and Eastern U.S., has again left its mark, with trillions of the insects clogging...

This story was originally published in the Forward. Click here to get the Forward's free email newsletters delivered to your inbox. I look forward to Passover every Spring. It’s a raucous affair of...

Many are surprised to learn that the menus for traditional Passover meals vary widely within the Jewish world. For example, the traditional Sephardic Passover dishes might include Kodrero con Ajo Fresco (lamb...

For the last seven years, the Jewish Federation of St. Louis has brought a group of shinshinim, or young Israeli emissaries, to St. Louis. They share a taste of Israeli culture through their presence in...

(JTA) — Joan Nathan had just settled in for a conversation about her most recent book, “My Life in Recipes,” when the food writer became distracted. A media personality was coming for lunch the...

This recipe was first published on The Nosher.  Cacio e pepe translates to cheese and pepper, and the classic Roman pasta dish includes little more than those eponymous ingredients. In that recipe,...

This recipe was first published on The Nosher. Though my Grandma Snazzy, my mother’s mother, seemed to barely eat a thing (to this day, I am convinced she subsisted on toast and coffee), she was a...

This recipe was first published on The Nosher. Sauce gribiche is a cold egg sauce that originated in 19th-century France when the so-called “mother sauces” (or grandes sauces) were being defined...

This recipe and images first appeared on JamieGeller.com and are republished here with full permission. Noodle kugel has officially made it from the Jewish shtetls of Poland to tablecloth-covered...