For a particularly sweet new year, try this apple and honey upside-down cake, rich and tender thanks to sour cream and oil. Any apple you have on hand will work here, but sweet-tart apples like … more

Honey cake has had a long and diverse evolution. From breadcrumbs mashed with honey came the sweet and spiced cake … more

This recipe is based on my favorite childhood dish, chraime. It originated in Morocco and means “prohibited” or “illegal” in Arabic. As a child, I waited all week to eat it at … more

Way back in Medieval Germany, dumplings were a culinary innovation, only recently arrived from Asia. These were simple, doughy balls. They weren’t filled with meat, potatoes or cheese; they … more

Crispy, juicy chicken schnitzel is a dish that is practically ubiquitous in Israel, much to the relief of all parents who have taken their picky American kids on a trip to the Holy Land. On my … more

No visit to a Jewish deli is complete without a black cherry soda. When my memory scurries to a deli visit, it always begins with a waiter coming by the table with a plastic cup and a straw in one … more

When Sol Braverman founded the Newark Nut Company in 1929, he had one goal in mind: to support his immigrant Polish-Jewish family. He did that by selling nuts, dried fruit, eggs, cheese, bread, and … more

Have you heard the one about how to tell the gefilte from all the other fish in the sea? Simple, it’s the one with the carrot on its head. Or what type of cigarettes do Jewish mothers … more

Tabbouleh is one of my favorite dishes, especially during summer, because it is refreshing and chock-full of seasonal produce, like tomatoes and fresh herbs. … more

Pickling, the process of preserving food by preserving it in salt or brine, has a long history. For thousands of years, pickling fruits and vegetables — even meat, fish and eggs — has … more