From classic to innovative, these Jewish cookbooks will teach you how to make Israeli street food, West African-inspired brisket, and way, way more.
A specialty of Coahuila, cabrito al pastor features tender goat meat with extra crispy skin.
And it's the drunk food of your dreams.
People crowd into Josh’s Deli for offerings like the the Jewban, an unholy Jewish-Cuban alliance with pastrami, Swiss cheese, pickles, and pork.
London cafe The Good Egg has combined the traditional Jewish cake with Easter hot cross buns.
New food technology could call for revising—or at least clarifying—some of Judaism's oldest rules.
You'll want these cheesy baked noodles from Lilia chef Missy Robbins in your comfort-food arsenal.
From cream-filled doughnuts and weed latkes to noodle kugel and short ribs, we've got you covered all eight nights of the Festival of Lights.
Despite the city now hosting more kosher restaurants than ever, some still strain to attract Orthodox Jewish customers as Toronto competes with kosher eating hubs like New York City.
“Jewish food is my childhood,” says Mark Ogus of Monty’s Deli in East London. “It means food that carries a historical weight. Every time we make challah or salt beef and it’s made by hand, it’s a continuation of history.”