For those who feel that Passover cooking can be as restrictive as their ancestors’ enslavement in Egypt, pastry chef and author Paula Shoyer says her new book “has arrived to set you free.”
Acclaimed boutique kosher vintners write a cookbook that suggests pairings for every dish.
'Eating Delancey' -- the reminiscences-with-recipes celebration of the LES -- schools you in the art of potato pancakes, and other delights.
Two food journos at the top of their game team up to photograph and celebrate, with celebrities, the delights of the LES.
Whether you think Beulah Levy’s adapation succeeds depends on whether you’ve got a Nawlins’-type sweet tooth.
In prewar Hungary, everyone minced the meat by hand when the craving for stuffed peppers became too powerful to ignore.
Food, Family And Tradition tells the story of the Hungarian refugees who owned the midwest’s largest kosher grocery store.
Food historian Gil Marks won a James Beard award, and made a signature Ethiopian stew better than the Ethiopians.
The beloved Israeli-born chef dishes on his obsession with fried foods, how the markets of Jerusalem inspire him and whether he'll open a restaurant here in NYC.
- 1 of 4