Haven’s Kitchen in Manhattan employs an old-world pedagogy: cooking with intuition. The school's methodology—and recipes—are now collected in a cookbook.
Lebkuchen have long been a Christmas treat in Germany. But for two Jewish families fleeing the Nazis, these cookies offered hope for the future in a new country.
This traditional Thanksgiving side dish was the creation of food writer Cecily Brownstone. With a small update, it’s perfect for your holiday table, even if you keep kosher.
Chef Tomás Kalika updated his Polish grandmother’s recipes at Mishiguene, his popular Buenos Aires restaurant. This week he brings his food to New York.
In ‘Rhapsody in Schmaltz,’ Michael Wex delves into Ashkenazi Jewish cuisine and the stories behind classic dishes—from kugel to cholent to brain latkes. (Yes, brain latkes.)