Featured Articles
Taste
Food & Wine
The Washington Post
Cup of Jo
Bon Appetit
New York Times
Heated (Medium)
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)
- (2021 print issue) The Very Best Chicken Burgers
- (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
- 6 Stellar Sweets Minus the Eggs and Dairy
- 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
- It Was a Big Year for TikTok Foraging
- The (Delicious) Cult of Bob's Red Mill
- The Age of Radicchio is Upon Us
- 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
CUP OF JO
- Destini Davis' Co-Parenting Wisdom
- Why We Told Our 7 Year Old The Tooth Fairy Isn't Real
- How To Go Bra Shopping With Your Preteen
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)
- 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
- 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
- New York City's Best Bagels and Lox
TABLET MAGAZINE
- Why Grocery Stores Get Jewish Holidays All Wrong
- Why Profesor Barbara Kirshenblatt-Gimblett has more than 1,000 Jewish cookbooks
- Israeli Food's Original Influencer: Rozanne Gold
- 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
LADIES' HOME JOURNAL
- My Holiday Chicken Challenge
MORE MAGAZINE
- A North Carolina Mom Masters the Moonshine Business
EDIBLE BROOKLYN
EVERYDAY WITH RACHAEL RAY
- 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
- 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
- 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
- Pizzarelle: Rome's Matzo Fritter
- 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