Six babkas. Six categories. Eight eaters. One winner.
JW recipe writer Ronnie Fein has given us her top tips, and a recipe from her new book!
Beignets are a stylish and gluten-free spin on sufganiyot in famed baker Alice Medrich's new book, Flavor Flours.
Looking for a lighter, easier Shabbat stew? In her new cookbook, Jewish Soul Food, Janna Gur offers you Iraq's T'bit, a stuffed chicken and rice hamin with honey and spice.
Beloved culinary expert discussed foodways and folkways of Jews from every culture.
Elaine Freed Lindenblatt's memoir of her family's legendary restaurant, The Red Apple, was published on Dec. 1.
As a child, Rose Levy Beranbaum scorned her immigrant nana's cooking, except for her apple pie. Read on for the the pastry expert's latest such recipe, the one she calls 'luscious.'
Swap your all-purpose for oat flour to make these apricot rugelach. You won't be sorry.
'The Gefilte Manifesto: New Recipes for Old World Jewish Foods,' will reinvent classic Ashkenazi recipes, including pickles, kraut, blintzes, strudel, schmaltz, kvass and, of course, gefilte fish...
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