Food & Dining

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...

Spring baking with lighter, fresher flavors

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The coconut cake was a gift to a friend for his birthday — we planned to surprise him with a small group of vaccinated...

Cicadas are edible. But are they kosher?

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Worried? Repulsed? Intrigued? The emergence of Brood X is eliciting a whole host of emotions and has left people wondering what to do about...