Lana Gerson The Park Slope Food Coop is finally inching closer to a resolution in a debate that seems to rival only the Israeli-Palestinian conflict in its intractability. Read More »

I never thought that I would yearn for Andy Cohen, the host of Bravo TV’s surprisingly popular talk show, “Watch What Happens Live,” but that’s exactly what Gail Simmons’s new memoir, “Talking With My Mouth Full,” made me do. Read More »

Flickr: Cookbookman17 Through my study of anthropology, I have found one area particularly compelling: the relation of food and culture. Read More »

Wendy Gordon My mother-in-law’s favorite restaurant is a deli called TooJay’s . Whenever I visit her in Florida from my home in Portland, Oregon, that is where she wants to eat. It is rarely where I want to eat. I’d much rather sit out on a sunny deck and drink a margarita than squish inside an unprepossessing diner and eat greasy meat. Read More »

Miriam Kresh Come Purim, I know what my friends are expecting from me. They want to find a bottle of home-made limoncello or coffee liqueur nestled among the hamentaschen in their Mishlochei Manot, Purim care-packages and I’m happy to oblige. Read More »

iStock This winter hasn’t been the coldest, but we’re still craving bowls of steaming delicious soups. Leah Koenig rounds up her nine favorite Jewish soups from around the globe. Spoons up! [Forward ] Chocolate Babka Bread Pudding. Read More »

Photo By Laura Rumpf A chance encounter last summer in the produce section of the vegetarian co-op Rainbow Grocery proved to be the catalyst for a rich culinary mentorship blossoming at 12 Tribes , a Bay Area kosher catering operation headed up by the legendary ‘Rabbi Chef’ Becky Joseph. Read More »

Jessie Leiken Yael Krigman arrived at our interview with a bag of frozen chocolate rugelach in hand. Well, almost frozen. “People are always asking me if my products freeze well,” she explained. “I figured I should find out. Read More »

iStock From time to time I like to dig into my past on the Internet, as many of us do. Sometimes I go digging for details from my old yeshiva in Baltimore, which is difficult, because it doesn’t have much of what you might call a web presence. But recently I came across a Twitter feed identifying itself with the yeshiva. Read More »

Flickr: Vasillis Sometimes in Nashville, keeping kosher is about more than just the haksher (kosher symbol) on the packaging, it’s about finding the ingredients to begin with. Last week, I was tasked with making a Tu B’Shvat treat with my Sunday School class. I had also promised the class that we’d make a dessert. Read More »

Nate Lavey I have often wondered what would happen if I was able to meet the matriarchs and patriarchs of Jewish food in one place. Read More »

Miriam Kresh When I was growing up, southern food represented Gentile culture in my imagination. Movies and books depicted church lunches spread out on trestle tables under magnolia trees. Piles of hot biscuits, barbeque ribs, fried chicken, green beans cooked for hours with a lump of bacon, chicken and dumplings cooked in milk and butter. Read More »

Photo By Rabbis for Human Rights-North America and CIW Rabbis Take Action for Fair Food On Thursday, Trader Joe’s signed a Fair Food Agreement with the Coalition of Immokalee Workers , guaranteeing that they will only buy from growers who have signed Read More »

Courtesy of Prime Butcher Baker If you can imagine a Dean & Deluca for the kosher set, than you’ll get the gist of Prime Butcher Baker , the new marketplace from Joey Allaham — owner of Prime Grill, Prime KO and Solo — which opens on Manhattan’s Upper East Side this Wednesday. Read More »

iStock Taim, our favorite falafel shop in New York, is getting a second location. [Grubstreet A how to guide for how to make Montreal-style smoked meat. Mmmm, our mouths are watering. Read More »

Jachnun is a show of human ingenuity — simple ingredients turned into a delicacy that can be served hot on Shabbat, given the limitations of poverty and Jewish religious law. Read More »

New York’s food world has been abuzz with the opening of Kutsher’s , an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately. Read More »

Katherine Martinelli In Israel, goulash has become one of the many adopted comfort foods that make up the patchwork quilt of Israeli cuisine. It can be found in Tel Aviv’s Yemenite quarter, at many of the workingman-style eateries surrounding Jerusalem’s Mahane Yehuda market, and in people’s homes. Read More »

Photo By Noah Farkas In cities across the globe this month, Jewish communities are celebrating Tu B’Shvat. One of the types of celebrations is the mystical Tu B’Shvat seder. It started in the 16th century, by Rabbi Yitzchak Luria, who took the New Year of the Trees and gave it an other-worldly spin. Read More »

Liz Steinberg It’s Saturday morning. OK, let’s be honest, it’s probably already early afternoon. My husband and I drag ourselves out of bed and head straight for the kitchen. It’s our Shabbat ritual — we wake up, spend hours preparing dish after dish and then sit down to a leisurely, luxurious lunch. Read More »