In "My Fat Dad: A Memoir of Food, Love, and Family, with Recipes," New York Times Well blog contributor and founder of nutritional consulting company Magnificent Mommies, Dawn Lerman, reflects on...
Over the last decade, author-translator Michael Wex has become the public voice of Yiddish culture — especially for the non-Yiddish-speaking public.
A new book 'Pastrami on Rye' delves into deli culture, history and its layered connection to Jewish identity.
Oren calls this dish of poached eggs in a spicy tomato sauce the BEST BRUNCH DISH ON EARTH, and I can’t argue with her. I love her use of tomatillos instead of tomatoes, perfect for sopping up...
The cookbook from the team behind award-winning Philadelphia restaurant is rooted in tragic life events.
A native Brooklynite and Jewish foodie reviews a new book that catalogue’s the borough’s artisanal goodies.
Israeli-born chef’s new cookbook ‘Crossroads’ relies on the bold tastes of ingredients like harissa, olives, fava beans and pistachios.
Men, beef and the American dream in ‘Pastrami on Rye,’ a new history of the Jewish delicatessen.
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