A Sephardi culinary love affair.
Yet customers will keep coming back.
Food that is served quickly, and is eaten slowly.
Blessings after bread.
The same man opened the first cacao-processing factory and the first synagogue on Martinique.
Hagai Ben Yehuda’s bakery uses rare, ancient varieties of wheat he believes date back to biblical times.
Meir Soloveichik explains how the seder’s four cups of wine elevate the holiday, while two enthusiasts recommend their favorite wines from the great regions of Jewish viticulture.
On Passover, Jews are commanded to retell the story of the Exodus, but the book they use to do it seems just as focused on food and drink as it is on the story itself. Why?
Bread—not by our hands alone.
Remembering the prince of parve.
History à la carte.
Made from fermented fish.
The Jewish state leads the world in per-capita turkey consumption.
Not packaged, not square, not oven-baked: that’s what it wasn’t. But what it was and where the name for it comes from is still something of a mystery.