Featured Articles 

1,000 Cookbooks
1,000 Cookbooks

Tablet

Long Live "Veg Liv"
Long Live "Veg Liv"

Bon Appetit

American Spices
American Spices

Heated (Medium)

Semolina Cake
Semolina Cake

The Washington Post

Simple Seder
Simple Seder

Wall Street Journal

Skillet Latke
Skillet Latke

Food & Wine

Isaac's Bakery
Isaac's Bakery

New York Times

NY's Best Rugelach
NY's Best Rugelach

Grub Street / New York Magazine

More Selected Articles...

THE NEW YORK TIMES

- A United Nations for the Palate at Carnival Fresh Market

- Brooklyn's Kosher Bakery that Appeals to Pizza Fans

- Neighborhood Joint: A School with Room for Everyone at the Barre

- Neighborhood Joint: A Shop of Good Vibrations

- Neighborhood Joint: A Nice Bronx Brisket

- Neighborhood Joint: A One-Shake, Two-Straws Kind of Place

- A Fig Tree Dies in Brooklyn, and in Other Boroughs

- Neighborhood Joint: No Boys Allowed (But Pageboys Abound)

- Neighborhood Joint: Greek Yogurt, by the Tangy Tub or Bucket

Neighborhood Joint: D'Vine Taste's Three Decades of Baba Ghanouj

- The Wedding March (Magazine)

FOOD & WINE / F&W COOKS

- (2020 print issue) Hanukkah Recipes: skillet latke, brisket-braised chicken, onion jam rugelach

- The Online Cooking Schools That Will Make You a Better Quarantine Cook

- What to Do with All the Sad (But Precious) Produce in Your Fridge

- Hard Cider Braised Short Ribs

- Fennel and Grapefruit Salad with Baharat

GRUB STREET/NEW YORK MAGAZINE

- Can the Park Slope Food Coop Survive The Pandemic?

- Absolute Best of New York: Latkes

- Absolute Best of New York: Shakshuka

- Absolute Best of New York: Matzo Ball Soup

- Absolute Best of New York: Rugelach

- Abslute Best of New York: Ditmas Park

- Absolute Best of New York: Sheepshead Bay

- Absolute Best of New York: Brighton Beach

THE WASHINGTON POST

- Start Rosh Hashanah on a Sweet Note with Tishpishti, a Citrus Semolina Cake

- This Homemade Gluten-Free Pasta, Inspired by Passover, is an Everyday Favorite

FOOD NETWORK MAGAZINE

- Modern Jewish Delis: Putting New Spins on the Classics

TASTE

- The (Delicious) Cult of Bob's Red Mill

- The Age of Radicchio is Upon Us

- Romania Has Its Own Borscht

- Cacio e Pepe Everything

- The Night Shift at the Fulton Fish Market

- The Beauty in Israel's Ugly Stuffed Vegetables

- The Truth About Israeli Couscous

- Stop Being a Snob and Use Onion Powder

EPICURIOUS

- Brooklyn's 24-Hour Produce Mecca

- Holiday Cooking Traditions - Beyond Baking Cookies

- Passover: So Fresh and So Green

- The Procrastinator's Guide to Thanksgiving (recipe feature)

- Everything I Learned About Cooking After Having a Baby

HEATED

- Your Saffron Might Come From New England, Not the Middle East - Here's Why

- Why Coca-Cola Brisket is as Southern as Gumbo

- Are​ Plant Based Milks the Future of Dairy?

SERIOUS EATS

- Exploring the Many Flavors of NYC's Jewish Cuisine

FOOD52

- My Genius Recipes debut (video): Toasted Pita & Scrambled Eggs

- Mexican Matzo Ball Soup with Chili and Lime

- Kokosh: LIke Babka, But Speedier

- Your Hanukkah Latke Isn't As Old School As You Think

DEPARTURES

- The Search for Israeli Cuisine

- The Very Best PIzza in America

WALL STREET JOURNAL

- Passover This Year: Recipes for Keeping it Simple

- Book Review - Savage Feast: Three Generations, Two Continents, and a Dinner Table

-This Passover: Finish Strong with 5 Star Desserts

Step Up to the Appetizing Counter

THE KITCHN

-  A Marvelous Mrs. Maisel Hanukkah Menu

Gatherings: A Modern Summer Shabbat Dinner (Featuring Modern Jewish Cooking)

Rye Matzoh and Beyond: 9 Matzohs to Suit Every Taste

- 4 Tips for Baking the Perfect Hamantaschen from Ovenly's Erin Patinkin

Recipe for Rosh Hashanah: Apple Butter Challah

- 8 Great Host Gifts for Rosh Hashanah

SAVEUR

- Purifying Pleasures: Russian Bathhouse Food in Toronto

Holy Sweets (Oak Park's Sacred Doughnuts)

- Pizza Like No Other (Pizza Ebraica)

- The Art of Eating

- Behind the Recipe: Chocolate-Raspberry Babka

- Austria's Surprising Sweet Wines

- Heurigen: Austrian Wine Taverns

- The United States of Snowcones

- Drinking George Washington's Beer

- Beyond Latkes: The Hanukkah Turkey Fry

 

BONAPPETIT

- It's That Simple: Vegetarian Liver Better than the "Real Thing"

- Laundrobars Make Doing Laundry a Food and Booze-Fueled Pleasure



CHOW

- Grilled Fruit Desserts

- Eating Against the Grain: Kosher for Passover Breakfasts

- Mystical Rock Salt Rocks Restaurant Design



HEMISPHERES

- Worth Its Salt: Savory Yogurt Takes Over

- Sea Change: Bourbon Pioneer Trey Zoeller Rocks the Boat

Mississippi Comeback Sauce Enjoys Its Moment

- Bee Season: Mead Makes a Comeback

Plum Job: Long Island's Beach Plum Gin

- Going to Seed (Profile of Sean Brock)

MODERN FARMER

Why Do So Many Farmers Eat Like Crap?



TIME OUT NEW YORK

- Ice Cream Sundaes Come Back Into Cool

Beer Cheese in NYC

- New York City's Best Bagels and Lox

 

TABLET MAGAZINE

- Why Profesor Barbara Kirshenblatt-Gimblett has more than 1,000 Jewish cookbooks

- Israeli Food's Original Influencer: Rozanne Gold

- Spice World

- The Search for Babka's Soul

- To Russia With Love: A Conversation with Darra Goldstein

- The Rise of Halal-Certified Food

- The Christmas Cookie that Changed Jewish Lives

- Green Bean Casserole's Surprising Jewish Pedigree

- The History of The Settlement Cookbook

- Yiddish Flavor: Michael Wex's Rhapsody in Schmaltz

- Thanksgiving Dinner with a Side of Cholent

- Kosher Butchers on the Chopping Block

- Searching for the Golden Egg

- How Marcy Goldman Created a Passover Icon

- The Wandering Chew and Montreal's Jewish Food Scene

- Mimi Sheraton's on 1,000 Foods to Eat Before You Die

A Moroccan Hanukkah Feast: Hold the Latkes

- Red, Delicious: How Paprika Became Jews' Favorite Hungarian Spice

Philadelphai's Jewish Dining Scene Steps Into the Big Leagues

- Halva 2.0: The Humble Sesame Gets a Makeover

- Israeli Chefs Bring a New Spin on Middle Eastern Food to America

The Finest of Fats (Michael Ruhlman's book, Schmaltz)

Beyond Gefilte Fish: Thing Outside the Jar with Sephardic Fish Balls​

To Brine or Not to Brine: Kosher Turkey Tips for Thanksgiving

The Classic Kiddush Trio: Why Schnapps, Herring and Kichel are Making a Comeback

- Cooking up Spain's Jewish Past

Farmville: The Long Tradition of Jewish Farming in America

Silk Road Food: Bukharian Food Traditions

Motor City Cured

Off the Table: Quinoa

 

LADIES' HOME JOURNAL

- My Holiday Chicken Challenge

 

MORE MAGAZINE

- A North Carolina Mom Masters the Moonshine Business

 

EDIBLE BROOKLYN

- Montreal Meets Brooklyn

EVERYDAY WITH RACHAEL RAY

- Thanks a Latke General Tso 

- Culinary Vacations (Travel Feature)

- Take Back the Tour (Travel Feature)

- Speak of the Deli



GASTRONOMICA

- Harvest Tunes: Farming and Songing at Sylvester Manor

- Reaping the Faith: Muslim Farmers in Upstate New York

FORWARD

- A Birthday Brunch for Max

- The Flavors of Jewish India (plus video)

- The Next Generation of the Seltzer Man

- Craving Flavors of the Persian Gulf​

- Recipes that Survived the Journey from Ethiopia

- A Very Sussman Hanukkah

- Berlin's Jewish Food Revolution

- Bite Your Tongue: The Other Red Meat is Making a Comeback

- Bubbe Cuisine Goes Innovative in the Bay Area

- South of the Border for Hanukkah: Mexican Jewish Traditions

- Egg Creams Make a Comeback...Again

- Home is Where the Food Is: Gabriella Gershenson Links Past and Present at the Table

- The Occasional Meat Eater

- Pizzarelle: Rome's Matzo Fritter

- Jewish Dishes We Miss

- Spice of Life: Lior Lev Sercarz

- Jews & Beer

- Beyond Falafel: Defining an Israeli Cuisine

- A Foer Family Sukkah: Interview with Jonathan Safran Foer and Josh Foer

- A Morgenthau Favorite: The Tart and Tender McIntosh