Food
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We should all be eating more blintzes this year
By MELISSA KLURMAN My not-so-healthy Jewish food resolution for 2020 sounds simple: Eat more blintzes. But as with the best...
A love letter to salami and eggs
By RONNIE FEIN Back in the day, by which I mean the 1950s, before all of us started counting cholesterol...
Meringue-topped apple pie bars: An innovative Rosh Hashana dessert
By DIKLA FRANCES Looking for an innovative way to incorporate apples into your Rosh Hashana menu? Look no further than...
‘Old school’ Passover popovers make a comeback
By SONYA SANFORD Passover popovers fall into the category of “old school” Jewish food. Like mandel bread or matzo brei,...
As pickles conquer the mainstream, are they still a Jewish food?
By STEPHEN SILVER PHILADELPHIA (JTA) — When many folks of a certain age and demographic think of pickles, their thoughts...
Abeles & Heymann hot dogs are kosher l’Pesach
AJW Staff Report Oscar Abeles & Leopold Heymann, an uncle and nephew who opened a butcher store in Washington Heights,...
Four cups of wine — and a shot of tequila
By MORDECAI SPECKTOR We Jews are commanded to drink four cups of wine during the Passover seder. Why four? According...
Okonomiyaki: Japanese-style latkes for Hanuka
Okonomiyaki is a customizable Japanese savory vegetable pancake. By SONYA SANFORD (The Nosher via JTA) — The Japanese word okonomiyaki...
Hummus unites Jews and Muslims in Argentina
By JTA STAFF (JTA) — “Make Hummus, Not War.” That was the message behind a recent event that brought local...
Lincoln Del: A taste of Minnesota Jewish cooking
The Lincoln Del Cookbook: Best-loved Recipes from the Legendary Bakery and Deli, by Wendi Zelkin Rosenstein and Kit Naylor, Minnesota...
