Food & Dining

Shwarma chicken kebabs: Perfectly spiced, quick to make and oh-so-juicy

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By Chaya Rappoport If you think chicken kebabs sound boring, I don’t blame you. Usually they are. And dry. But not this recipe. This recipe pays...

Failing her way to delicious turkey kofteh patties

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I set out to make ground turkey kofteh kebabs: These are the well-seasoned, oblong, sausage-shaped bites that are pressed onto a skewer and grilled. I...

The golden age of Jews in the alcohol industry

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By Joel Haber This may be surprising, but Jews have a long and very influential history in the alcohol industry spanning Europe, Israel and North...

A Trader Joe’s hack: Falafel schnitzel

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By Shannon Sarna I love Trader Joe’s and I love cooking hacks that are crowd-pleasers. So I was excited to hear about a trick using...

Make your whitefish salad with labneh and lemon

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By Rebecca Firkser Few things are more reminiscent of classic Jewish deli fare than whitefish salad. And while buying it by the pint is a...

Could this Mediterranean takeout brand be the restaurant of the future?

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By Gabe Friedman As a child in Israel, Amir Nathan dined at Sami VeSusu, an innovative restaurant in Beersheba named after a popular children’s television...

Hot dogs are the greatest American Jewish food. Here’s why.

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By Joel Haber American Jewish food is most typically defined as pastrami sandwiches, chocolate babka or bagels and lox. But I am here to argue...

These homemade condiments will add oh là là! to your meal

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There are worse people to be trapped with during a pandemic than a sibling in his final semester of culinary school. My 27-year-old brother, Armand...

Embrace the summer brisket: tacos with carrot slaw

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  By Rebecca Firkser When I was growing up, I knew brisket as an island of meat in a sea of sweet brownish-red sauce with carrot-plank...

Salmon cakes can come in handy

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We had salmon cakes for dinner the other night and they were a total revelation. I had bought two cans of good-quality salmon. I bought...