Featured Articles 

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

- 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

- 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

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

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

- 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.COM

- 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

- 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

Gluten Free Noodles

The Washington Post

Go to link