Many of you may have memories of home-baked rugelach, that cookie with cream-cheese dough spiraled around an oh-so-sweet center filling of fruit jams, poppy seed paste, or nuts. The origins of the pastry can be traced back generations, mostly to European...

I take such pride in this dish. To me, being Jewish is all about traditions, and in Jewish families, brisket is a tradition in and of itself. We’re talking tender, fall-apart brisket in an incredibly simple sweet and savory sauce (trust me on the ketchup)....

Eitan Bernath, the 19 year-old cooking phenom, shares a sweet, flakey recipe for fall. Ingredients 1 sheet puff pastry dough, defrosted 1 egg, lightly beaten 1 cup sugar 2 teaspoons cinnamon 3 tart apples, such as granny smith, thinly sliced 2...

Eitan Bernath, the 19 year-old cooking phenom, shares this warm, rich High Holiday dish. Prep time: 20 minutes Cooking time: 4 hours Serves 4 people Ingredients For the Short Ribs 2 tablespoons vegetable 3 pounds beef short ribs, cut into...

I’m not ashamed to admit that outside our kosher home, I don’t just eat kosher food. But admitting I don’t really like popular Jewish foods— that’s kind of embarrassing. Here’s my short list of the foods of my People that I’d be fine...

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 an old issue of La Cucina Italiana that I fished...

#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what...

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 when it comes to Kosher cooking,...

This article originally appeared at forward.com. Reposted with permission. The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use mystical Jewish wisdom, earth-based...

This story originally appeared on JewishFoodSociety.com “My grandparents ran Ratchick’s, a classic Ashkenazi Jewish bakery on Avenue J and 15th Street in Brookly, for decades,” writes cookbook author Julia Turshen in her new book “Simply...