A twist on caprese
Caprese salad is the quintessential summer dish — ripe tomatoes, fragrant basil, a drizzle of the best olive oil, fresh mozzarella — really, it’s...
How a non-Jewish Swiss baker’s challah wowed the internet
By Rachel Ringler
Challah baker Katharina Arrigoni lives in a town in northern Switzerland with 3,000 residents, none of whom — including Arrigoni – are...
Esther’s halibut dinner
My sister-in-law Esther lives on the Massachusetts coast, so she benefits from high-quality, uber-fresh fish.
The fishermen in her area previously catered primarily to restaurants...
What is an egg cream and why is it so Jewish?
By Rachel Ringler
An egg cream was my father’s kitchen claim to fame. He assembled them with great flourish — Fox’s U-Bet chocolate syrup, cold...
These recipes no longer need footnotes
The Book and the Cook food fest used to be a Philadelphia celebration of restaurants and cuisine, Food professionals and chefs would craft a...
If you want this delectable Jewish pastry, you’ll have to go to Cleveland
By Sarah Bania-Dobyns
Russian tea biscuits are so much a part of Cleveland’s landscape that locals are surprised to learn that these rugelach-like pastries are...
This Muslim market in Tucson offers kosher food and intercultural dialogue
By Nicole Raz
Tucked between a dance school and a ’60s retro lounge on a quiet street in Tucson, Ariz., sits a small Middle Eastern...
Blueberry season is upon us
Blueberries are beginning to appear in local markets, and that is good news for those of us who enjoy seasonal fruit. I have been...
6 Jewish delis run by women that you need to know about
By Rachel Ringler
Not long ago, there were ominous reports about the fate of Jewish delis. Lovers of pastrami and chopped liver wrung their hands.
While...
