Food & Dining

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I am a huge fan of hummus. It’s something that we always have in the fridge. Mostly, I buy a quality brand at the...

A twist on caprese

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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

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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

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  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?

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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

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The Book and the Cook food fest used to be a Philadelphia celebration of restaurants and cuisine, Food professionals and chefs would craft a...
Russian tea biscuit

If you want this delectable Jewish pastry, you’ll have to go to Cleveland

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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...
Albasha Grocery

This Muslim market in Tucson offers kosher food and intercultural dialogue

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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

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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

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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...