Pastries, dumplings, and cholent.
There were an estimated 3,000 Jewish delis in New York City in the 1930s; now there are just a few dozen.
András Koerner explains his native country’s cuisine.
Gentiles join in eating the traditional Sabbath stew in a country where many Jews still hide their identity.
An example of Sephardi-Ashkenazi synthesis?
Feasting and fasting.
The forgotten history of the sufganiyah.
“The only Israeli food that they eat is the blood of the Palestinian people.”
An even greater threat came from the mechanical bagel roller.
How to fake a pork chop.
The old roots of a recent Jewish fad.
Two moments of Italian Jewish distinctiveness.
Sunday—potatoes, Monday—potatoes . . .
The daily stew.